Ww Pumpkin Ice Cream Sandwiches Recipes

Steps:

• In a large bowl, mix pumpkin and pie spice until blended; stir in ice cream. Freeze, covered, until firm enough to scoop., In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg yolks, pumpkin butter and vanilla. In another bowl, whisk flour, cream of tartar, baking soda, pie spice and salt; gradually beat into creamed mixture (dough will be soft). Refrigerate, covered, 30 minutes or until firm enough to shape., Preheat oven to 325°. Shape dough into 24 (1-in.) balls; place 4 in. apart on ungreased baking sheets. Flatten to 1/4-in. thickness with bottom of a glass dipped in sugar., Bake 6-8 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., To assemble, spread a scoop of ice cream on bottom of a cookie. Top with a second cookie, pressing gently to attach. Place on a baking sheet; freeze until firm., Repeat with remaining ingredients. Wrap individually for longer storage.

Steps:

• Combine all ingredients except graham crackers, beating at high spead until thoroughly combined (no lumps!).
• Meanwhile, break graham crackers in half. Lay out one-half of graham crackers on flat surface, bottom-side up. Drop pumpkin mixture by heaping tablespoon onto these graham crackers. Cover with remaining graham crackers, bottom-side down, pressing down to slightly flatten pumpkin mixture and make "sandwich.".
• Put assembled sandwiches on cookie sheet and freeze at least a half-hour. Serve or wrap individually in wax paper for later. Yum!