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Prep Time
35 Mins
Bake Time
25 Mins
Yield
Yields: about 25 sandwiches
Photo: Andrew McCaul; Styling: Gerri Williams for James Reps

How to Make It

Step 1

Preheat oven to 375°F. In a bowl, whisk oil, pumpkin, eggs, sugar and vanilla. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt. Stir flour mixture into pumpkin mixture until just blended.

Step 2

Place rounded tablespoons of batter on an ungreased baking sheet, spacing them 1 to 2 inches apart. Using damp fingertips, flatten and shape batter into smooth rounds. Bake until beginning to turn light brown, about 12 minutes. Transfer cookies to a wire rack to cool. Repeat with remaining batter.

Step 3

Cover flat side of one cookie with a small scoop of vanilla ice cream and top with another cookie. Roll edges in sprinkles. Serve, or cover in plastic wrap and freeze.

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