Pumpkin Pecan Ice Cream Sandwiches

makes 12 (or more, depending on how you cut them!)

for the pecan pumpkin ice cream:

  • 3/4 teaspoon ground cinnamon
  • 2 tablespoons salted butter
  • pinch kosher salt
  • 1/8 cup brown sugar
  • 1/2 cup chopped pecans
  • 2 pints (1 quart) pumpkin ice cream

for the cookie layer:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 stick unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1 tablespoon molasses
  • 1/2 teaspoon pure vanilla extract


Make cinnamon pecans:

In a small pan, melt butter and sugar over medium heat until sugar and butter are completely melted. Add pecans, cinnamon and salt; stir to coat. Cook for another 2-3 minutes until pecans are nicely glazed. Transfer to a bowl and set aside.

Make pumpkin pecan ice cream: 
Let ice cream sit out for 10-15 minutes at room temperature, until it reaches the consistency of soft serve.  Transfer ice cream into a big bowl and stir in the cinnamon pecans. Cover the bowl with plastic wrap and freeze while making sandwich layers.

Make sandwich layers while compote chills:
Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil.

Whisk together flour, baking powder, baking soda, ground ginger, cinnamon and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg, molasses and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.

Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.

Assemble sandwiches: 
Spoon all of ice cream over 1 sandwich layer (in pan) and spread evenly using clean offset spatula. Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 5 hours.

Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 12 pieces.