Oatmeal Pumpkin Spice Ice Cream Sandwiches

Thin, soft & chewy oatmeal cookies with pumpkin spiced ice cream sandwiched in between.



For the ice cream:

  • 4 egg yolks
  • 2 C. whole milk
  • 1 C. heavy cream
  • 1/2 C. brown sugar
  • 1/4 C. white sugar
  • 1 Tbls. pumpkin pie spice
  • 1/8 tsp. salt
  • 2 Tbls. bourbon
  • 1 tsp. vanilla
  • 1 C. pumpkin puree

For the cookies:

  • 2 sticks butter (1 cup), softened
  • 1 C. firmly packed brown sugar
  • ½ C. granulated sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 tsp. bourbon (optional*)
  • C. all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. pumpkin pie spice
  • 2 tsp. cinnamon
  • 2 C. quick cooking oats
  • 1/2 C. chopped pecans
  • 1 C. white chocolate chips


Make the Ice Cream

  1. Be sure to put your ice cream canister in freezer the night before making this recipe!
  2. Separate egg yolks and whites. Add egg yolks to cold saucepan. Reserve whites for another use.
  3. Add milk, cream, sugars, pumpkin pie spice, cinnamon and salt to egg yolks. Whisk to combine. Gently heat mixture and continue to stir while heating until mixture thickens and coats the back of a wooden spoon. Swipe your finger across the mixture on the back of the spoon and if the edges stay put, it’s ready. Takes about 5 minutes or so once the mixture comes to a simmer. If you have a candy thermometer cook until 170º Don’t rush it and turn your heat too high or you’ll scramble the egg yolks a bit.
  4. Remove from heat and stir in the pumpkin puree, vanilla and bourbon.
  5. Strain mixture through wire mesh strainer into bowl and set bowl in ice bath for about 30 minutes to cool down (stir occasionally). Store custard base in refrigerator for several hours or overnight to thoroughly chill.
  6. Pour custard base in ice cream maker and process according to your ice cream maker’s instructions. For me, it’s about 15-20 minutes.
  7. Pour ice cream into container and freeze until firm.

Make the Cookies

  1. Preheat oven to 350°
  2. In large bowl, beat together the butter and sugars on medium speed until creamy.
  3. Add eggs and vanilla (and bourbon, if using) and beat well.
  4. Add flour, baking soda, salt, pumpkin pie spice and cinnamon, mix well.
  5. Add oats, pecans and white chocolate chips, mix well.
  6. Drop dough by rounded 1-2 tablespoon size scoops (depending on how big of cookies you want) on ungreased cookie sheets. Leave ample space between dough, they spread.
  7. Bake 9-10 minutes, until golden brown (every oven is different so keep an eye on them)
  8. Cool a few minutes on cookie sheet, then remove to wire rack to cool completely. I recommend freezing the cookies in a single layer prior to assembling the sandwiches or they tend to stick to each other.

Assemble the Ice Cream Sandwiches

  1. Let ice cream soften a bit. Scoop onto one cookie. Top with a second cookie. Refreeze until ready to eat! Store them wrapped in plastic wrap.


*I added bourbon to the cookie dough since I had it in the ice cream. I couldn’t really taste it in the cookies so you could probably leave it out. However, I don’t know what, if anything, it would do to the texture of the cookies.