Ice Cream Sandwiches

Makes 12 Servings

1 C. canned pumpkin
2 C. flour
1/4 C. cocoa powder
1 1/2 tsp. baking powder
1 tsp pumpkin pie spice
1 stick unsalted butter
1 C. sugar
1 egg
1/3 C. mini chocolate chips
2 1/4 C. vanilla bean ice cream

1. Heat oven to 350. Line a baking sheet with foil; coat with nonstick spray. Spread pumpkin onto greased foil. Bake at 350 for 20 minutes. Remove from oven and cool slightly. Coat two large baking sheets with nonstick cooking spray. Set aside.

2. In a small bowl, whisk together the flour, cocoa, baking powder and pumpkin pie spice. Set aside. In a large bowl, combine baked pumpkin, butter, and sugar. Beat with an electric mixer on medium speed until well blended. Beat in egg, then stir in flour mixture.

3. Drop batter by heaping tablespoonfuls onto prepared baking sheets. Bake at 350 for 15 minutes. Remove cookies from oven, press down with a flat-bottom glass or measuring cup. Transfer to wire racks and cool completely. Repeat with all dough.

4. Once cookies are cool, place mini chips in small bowl. Top one cookie with 3 Tbs of ice cream (on flat side of cookie). Pressthe flat side of another cookie onto ice cream. Roll edge of sandwich in chips. Repeat with all cookies and ice cream. Wrap each in plastic. Freeze at least 3 hrs or overnight.