Recipe: Oatmeal Pumpkin Ice Cream Sandwiches

Sometimes you make some delicious chocolate chip oatmeal cookies for ice cream sammies and for some reason the ice cream you have on hand is a strange consistently (I think because it moved with me to my house?) and it melts all over the place.

Like all. over. the. place.

I'm talking I had melted ice cream all over my camera. My hands. The floor. two hours later when I was done taking these photos I looked in the mirror and had ice cream dried on my face. So moral of this story is to not try and move ice cream when you move houses. Just eat it before you go. Because ice cream should be treated with respect and dignity and not wasted. Moving on from this rant... Oatmeal Pumpkin Ice Cream Sammies for hard days.

Oatmeal Pumpkin Ice Cream Sandwiches

Makes about a dozen sandwiches
Adapted from Joy the Baker's recipe

1 stick salted butter, softened
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/4 cup old-fashioned oats
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup mini chocolate chips (or any chips you have on hand)
Pumpkin ice cream

Preheat oven to 350 degrees and line two baking sheets with either parchment paper or nonstick baking mats and set aside.

In the bowl of an electric mixer, beat the sugar and butter with a paddle attachment for about 5 minutes until creamy and mixed together. Add the egg and beat for a minute. Add vanilla extract and beat until incorporated.

In a medium bowl, whisk together oats, flour, baking soda, baking powder, cinnamon, and nutmeg. Slowly add the dry ingredients to the butter and egg mixture and slowly beat until just incorporated. Add in chocolate chips and fold in with a rubber spatula.

Take 1 heaping teaspoon of dough, roll it into a ball with your hands and place 1 1/2 inches apart on a baking sheet. Bake for 10-13 minutes, or until slightly golden brown around the edges. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack for cooling.

Once completely cooled, take a heaping tablespoon (or two) of pumpkin ice cream and spread on the flat side of a cookie and top with a similar sized cookie. Wrap individually with plastic wrap and store in the freezer. And try not to eat all of them in one day.