We are so excited to share this incredible fall-inspired recipe by our friend Isabel. She used Sweet Loren's Oatmeal Cranberry Cookie Dough, but feel free to swap in any of our other Cookie Dough flavors to bring this delicious dessert to life for all to enjoy.
Recipe by: @bellshappyfood
"For this recipe-I picked up a pint of vanilla almond milk ice cream and melted it down to mix with some pumpkin purée. The much simpler version of this would be to use pumpkin ice cream in the first place but alas vegan pumpkin ice cream was no where to be found.
For these cookie cups, I wanted them to be mini but also big enough to hold the pumpkin ice cream so I used the bottom side of a mini muffin pan (if you want them to be super mini-use the regular side but maybe do 1/2 of a cookie dough ball for each instead)."
- 1 package Sweet Loren's Oatmeal Cranberry Cookie Dough
- 1 cup vanilla almond milk ice cream
- 1/3 cup pumpkin purée
- 1 tsp pumpkin pie spice
- 1/2 tsp ginger
- 1 tsp vanilla
1. Start with setting the ice cream on counter to melt (about 30 minutes).
2. Once melted, in a small bowl, mix ice cream and pumpkin purée. Then add in spices and vanilla and set aside.
3. Preheat oven to 325F. Grease the *bottom* side of a mini muffin pan. Using your fingers, press a cookie dough ball onto the pan and evenly shape it around the sides. Make sure to space them out so nothing touches. I did 2 batches.
4. Bake for 10-11 min. Let cool for a few minutes and then carefully using a knife-remove from the pan. At this point the cookie cup should still be warm but not falling apart. If the sides overflow a bit, use a knife to trim and shape!
5. Once completely cooled, spoon pumpkin mixture into cups and place on a tray or plate in the freezer. Freeze for 1-2 hours or until completely frozen.
6. To serve-let thaw out on the counter for 5-10 minutes so they aren’t rock hard! Enjoy!