Tracking Pixel
Pumpkin Recipes

Dairy Free Homemade Pumpkin Pie Ice Cream Sandwiches

Homemade pumpkin pie ice cream sandwiches will be your new favorite warm weather pumpkin treat! Dairy-free pumpkin ice cream is sandwiched in between two dairy and gluten-free pumpkin cookies that are thin and crispy for a melt-in-your-mouth deliciously spiced treat!

dairy free pumpkin ice cream sandwiches

When it’s still hot out but you’re starting to think about how much you’re looking forward to fall, enter these dairy-free pumpkin ice cream sandwiches! If you follow me on Instagram, then you know to me pumpkin is a year round food!

best thin and crispy pumpkin chocolate chip cookies made gluten and dairy free

Thin & Crispy Gluten-Free Homemade Pumpkin Cookies

Typically when adding pumpkin puree to cookies you get a thicker, more fluffy cookie. Those are just as delicious, however for these ice cream sandwiches I knew I wanted something thinner and and crispier so I got to work perfecting a thin and crispy pumpkin chocolate chip cookie that I know you’ll love all year long.

Crispy edges with softer middles with chocolate chips and hints of pumpkin in every bite. What’s not to love?! All the heart eyes for these cookies! The best part is you’ll have a few left over from this recipe to enjoy!

dairy free pumpkin banana ice cream

Dairy Free Pumpkin Ice Cream

Technically referred to as “nice cream” since its made with frozen bananas, this pumpkin “ice cream” is dairy free and made with just 3 ingredients.

Combining frozen bananas, pumpkin puree and pumpkin pie spice in a food processor or high-speed blender yields a super creamy, smooth consistency just like soft serve. This is what you will sandwich in between two pumpkin cookies for a delicious pumpkin ice cream sandwich!

If this type of pumpkin ice cream simply isn’t going to cut it in an ice cream sandwich for you, feel free to use whichever kind of ice cream you like. They’ll be delicious either way. 🙂

Bonus points for using pumpkin ice cream when it’s available in the fall!

LIBBY’S 100% PURE PUMPKIN

Libby’s 100% Pure Pumpkin is always in my pantry no matter the time of year! They’re the only ones I trust when it comes to pumpkin puree and for good reason — they’ve been the leading producer of canned pumpkin for generations!

Their canned pumpkin is just pumpkin! There are no chemicals or preservatives used in the production or canning process of Libby’s 100% Pumpkin Pumpkin.

This recipe uses Libby’s 100% Pure Pumpkin in both the cookies and the pumpkin ice cream, yum!

thin and crispy pumpkin chocolate chip cookies with dairy free pumpkin ice cream

ingredients for homemade gluten-free pumpkin pie ice cream sandwiches

for the cookies:

  • gluten-free oat flour
  • coconut oil
  • light brown sugar or coconut sugar
  • LIBBY’S 100% PURE PUMPKIN
  • vanilla extract
  • egg yolk
  • pumpkin pie spice
  • baking soda
  • arrowroot powder
  • salt
  • dairy-free chocolate chips

for the dairy-free pumpkin ice cream:

  • frozen bananas
  • pumpkin pie spice
  • LIBBY’S 100% PURE PUMPKIN

equipment / utensils

Are Ice Cream Sandwiches Gluten Free?

Not all ice cream sandwiches are gluten-free. The cookie or outside of the ice cream sandwich can sometimes be made with gluten-containing ingredients like flour, and sometimes flour is added to ice cream to thicken it.

While you can definitely find store bought gluten-free ice cream sandwiches, why not have fun with it and make your own?! These gluten-free pumpkin pie ice cream sandwiches won’t disappoint, and are a great dessert for the transition from summer to fall.

Making Pumpkin Pie Ice Cream Sandwiches

These gluten free pumpkin pie ice cream sandwiches require a few different steps, but are totally worth the small amount of patience that goes into making them perfect!

Make the cookie dough. Start by whisking the wet ingredients and dry ingredients together in separate bowls. Then combine the two and stir together using a wooden spoon. Fold in the chocolate chips.

Let the dough chill. Refrigerate the dough for at least one hour. This will ensure crispier edges.

Bake the gluten-free cookies and let cool. Once the dough has chilled for an hour, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Use a cookie scoop to portion out the pumpkin cookie dough about 2 inches apart from each other. Use your palm to gently flatten each cookie and add about 2-3 more chocolate chip cookies to the top. Bake for 10-12 minutes until the edges are slightly golden brown.

Prepare the pumkin pie ice cream. In the bowl of a food processor or high-speed blender combine the frozen bananas, pumpkin puree and pumpkin pie spice. I recommend breaking up the frozen bananas into smaller pieces. Pulse for about 5 minutes until a smooth and creamy ice cream-like consistency begins to form. Place the pumpkin ice cream in the freezer for about 15 minutes to firm up.

Assemble ice cream sandwiches. One the ice cream has firmed up, use a spoon to scoop some onto the bottom of one cookie. Use the back of the spoon to smooth it around so that it takes up the entire cookie bottom. Then take a second cookie and place it on top. Once I’m done making one, I like to place it directly into the freezer to harden up and start working on assembling the next one.

thin-and-crispy-pumpkin-chocolate-chip-cookies-with-dairy-free-pumpkin-ice-cream

Dairy Free Homemade Pumpkin Pie Ice Cream Sandwiches

Maggie Michalczyk, RDN
Homemade gluten-free pumpkin pie ice cream sandwiches are the perfect warm weather pumpkin treat. Easy to make at home, and perfect for stashing in your freezer, you’ll love how delicious the cookies are and how fun they are to make into ice cream sandwiches.

Ingredients
  

  • for the cookies:
  • 1/2 cup coconut oil melted and cooled
  • 3/4 cup light brown sugar
  • 1 egg yolk
  • 6 tbsp. LIBBY’S 100% PURE PUMPKIN
  • 1 tsp. vanilla extract
  • 1 1/2 cup gluten free oat flour
  • 2 tsp. pumpkin pie spice
  • 1 tsp. arrowroot powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup dairy-free chocolate chips + more for sprinkling on top
  • for the pumpkin ice cream:
  • 2 frozen bananas
  • 1/4 cup pumpkin puree
  • 2 tsp. pumpkin pie spice

Instructions
 

  • Start by baking the cookies. In a medium bowl combine melted and cooled coconut oil, light brown sugar, egg yolk, pumpkin puree and vanilla extract. Whisk to combine.
  • In a separate bowl, whisk the oat flour, pumpkin pie spice, arrowroot powder, baking soda and salt.Add the dry ingredients to the wet ingredients and stir together until combined. Fold in the chocolate chips.
  • Cover the dough and refrigerate for at least one hour.
  • Preheat the oven to 350 degrees F. Use a cookie scoop to portion out the dough onto a baking sheet lined with parchment paper. Bake for approximately 10-12 minutes. Remove from the oven and let cool.
  • While the cookies are cooling, prepare the pumpkin ice cream.
  • In the bowl of a food processor, add the frozen bananas, pumpkin puree, and pumpkin pie spice. Pulse until a smooth and creamy consistency forms, about 5 minutes.
  • Place the ice cream in the freezer for about 15 minutes so that it firms up a bit more. This will make it easier to use for the ice cream sandwiches.
  • Once the ice cream has hardened, use a spoon to scoop it onto the bottom of one cookie. Place the second cookie on top, sandwiching the two together. Repeat with remaining pumpkin ice cream.
Keyword dairy free pumpkin ice cream sandwiches

This recipe was proudly created in partnership with Libby’s. I hope you love it!

more pumpkin treats for warm weather you’re sure to love:

pin this recipe for later

pumpkin pie ice cream sandwiches with gluten free cookies
Pumpkin Recipes

Fluffy Pumpkin White Chocolate Chip Cookies

These healthy pumpkin white chocolate chip cookies are little pillows of pumpkin heaven! Each bite is fluffy and soft and filled with pumpkin! They’re easy to make with ingredients I bet are already in your pantry!

Maybe you’re skeptical about white chocolate and pumpkin going together, but I can assure you that the white chocolate complements the flavor of pumpkin perfectly!

I have been putting white chocolate chips into my pumpkin pancakes for as long as I can remember, and this recipe is truly the cookie form of that combination!

If you follow me on Instagram then you know there’s hardly a pumpkin recipe or flavor combination that I haven’t tried. This pumpkin season specifically, I’ve been on the quest to make different variations of pumpkin cookies and this recipe is definitely one of my favorite ones so far!

Applesauce gives this cookies an extra fluffy appearance and texture and goes perfectly with the taste of pumpkin. I like using applesauce in pumpkin bread recipes too in place of some of the oil, like you can do in this recipe for better than Starbucks pumpkin bread (I’ve made it by subbing out half the oil for applesauce and it’s come out amazing!)

pumpkin white chocolate chip cookies on cooling rack

fluffy pumpkin cookies made with pumpkin spice applesauce
this pumpkin spice applesauce is sold at Whole Foods in the fall. I love baking with it!

Ingredients for Pumpkin White Chocolate Chip Cookies

  • pumpkin puree
  • whole wheat pastry flour (regular whole wheat flour will work!)
  • oat flour (you can make your own oat flour from old-fashioned oats as well)
  • brown sugar
  • unsweetened applesauce (or better yet, pumpkin spice applesauce!)
  • butter or coconut oil
  • pumpkin pie spice
  • baking soda
  • baking powder
  • vanilla extract
  • ground cinnamon
  • white chocolate chips or mini white chocolate chips
  • cookie sheet
  • parchment paper or a silicone baking mat
  • cookie scoop ( so important for uniform cookies that are all the same shape!)
best fluffy pumpkin white chocolate cookies

How to Make Pumpkin White Chocolate Chip Cookies

To make pumpkin white chocolate chip cookies you need to first get out your ingredient and melt the butter or coconut oil. I can’t tell you how many times I have forgotten an ingredient that ended up ruining my recipe, so now I always get everything out first!

Mix together the pumpkin puree, butter or coconut oil, applesauce and vanilla extract in a bowl and then mix your flours and the other dry ingredients including the pumpkin spice, cinnamon, baking soda, baking powder, and salt.

Add the wet ingredients to the dry ingredients, mix together with a wooden spoon and fold in the white chocolate chips. Then, refrigerate the dough for 30 minutes. This helps to solidly the fat in the cookies (aka the butter or the coconut oil) and helps them not to spread a lot and helps them to have a more pronounced flavor! Maybe that’s why they’re so good?!

In this cookie recipe I used mini white chocolate chips that I found at Whole Foods, but you can definitely use the regular sized ones too. If white chocolate chips are not your thing, use semi-sweet or dark chocolate.

pumpkin white chocolate chip cookies

Fluffy Pumpkin White Chocolate Chip Cookies

Maggie Michalczyk, RDN
These fluffy pumpkin white chocolate chip cookies will be your new favorite fall cookie! Fluffy, with just the right amount of sweetness and pumpkin spice! The texture is amazing — make them and see for yourself! 
Prep Time 40 mins
Cook Time 11 mins
Servings 18 cookies

Ingredients
  

  • 1/4 cup unsalted butter or coconut oil
  • 1/4 cup unsweetened applesauce or pumpkin spice applesauce
  • 3/4 cup brown or coconut sugar
  • 1 tsp. vanilla extract
  • 1/2 cup pumpkin puree
  • 3/4 cup oat flour**
  • 3/4 cup whole wheat pastry flour
  • 2 tsp. pumpkin pie spice
  • 1 1/2 tsp cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/3 cup mini white chocolate chips

Instructions
 

  • In a medium bowl, combine  melted butter and brown sugar until smooth. Stir in the vanilla extract and pumpkin, and applesauce and set aside.
  • In a large bowl, combine the flours, salt, baking powder, baking soda, pumpkin pie spice, and cinnamon. Pour the wet ingredients into the dry ingredients and mix together with a spoon. Fold in mini white chocolate chips.
  • Cover the dough and refrigerate for 30 minutes.
  • Remove the dough from the refrigerator and preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicon baking mat.
  • Use a cookie scoop to portion out the dough and place on a baking sheet. You don’t have to give them a ton of room because they won’t spread that much.
  • Bake for approximately 11 minutes, let cool and repeat with remaining cookie dough.
  • Store in an airtight container on the counter for up to a week.

Notes

** you can buy oat flour, or make your own at home by pulsing old-fashioned oats in a blender. 
 
Keyword pumpkin cookies, pumpkin spice cookies, pumpkin white chocolate chip cookies

Fall in Love With These Pumpkin Recipes Too

Pin this recipe for later

Pumpkin Recipes

Healthy Pumpkin Skillet Cookie

This healthy pumpkin skillet cookie is sinfully delicious, but made with healthy ingredients. Let the kids have their halloween candy, because I want this gluten free, dairy free, and lightly sweetened pumpkin skillet cookie instead!

I’m forever on a mission to make delicious pumpkin chocolate chip cookies, but there’s something extra fun about them being in a skillet, don’t you agree?!

That’s how I landed on making this healthy pumpkin skillet cookie that’s gluten free, dairy free, paleo friendly and sweetened naturally with maple syrup. Pumpkin puree adds more vitamin A, C, E, and potassium and fiber to each bite of this skillet cookie and gives it a super moist and fluffy, luscious texture.

I cut up dark chocolate peanut butter cups for the chocolate chunks on top, which got me thinking that you could totally do that with reeses cups that are leftover from Halloween too! Chocolate chips or a bar of chocolate that you cut up into pieces work great too.

When I posted this photo to Instagram, I wanted to share pictures of the cookie pieces, however this treat did not make it that long in my apartment! I know the servings say three to four but it truly can be a pumpkin skillet cookie for two (guilt free!).

ingredients for healthy pumpkin skillet cookie

ingredients for healthy pumpkin skillet cookie

  • pumpkin puree
  • almond flour
  • unsweetened almond butter
  • maple syrup
  • egg or flax egg
  • cinnamon or pumpkin pie spice
  • vanilla extract
  • baking soda
  • chocolate chips, or a bar of chocolate cut into chunks (you could even use leftover Halloween candy in this!)

utensils/ equipment

  • 9″ skillet or round cookie pan
how to make a pumpkin cookie skillet

Healthy Pumpkin Cookie Skillet

Maggie Michalczyk, RDN
This healthy pumpkin cookie skillet is a perfect treat you don’t have to wait until the fall to eat! Made with simple, nourishing ingredients it’s a fun treat to split with a friend or two! 
Prep Time 10 mins
Cook Time 20 mins
Servings 3 -4 servings

Ingredients
  

  • 1 cup blanched almond flour
  • 1/3 cup pumpkin puree*
  • 1/3 cup unsweetened almond butter
  • 1 egg or sub flax egg
  • 1/4 cup maple syrup can do as low as 1 tbsp if preferred
  • 1/4 cup melted coconut oil
  • 1 tbsp unsweetened almond milk
  • 1 tbsp. flax seed
  • 2 tsp. pumpkin pie spice
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda
  • 1/2 cup chocolate chips
  • 1/4 tsp flakey sea salt

Instructions
 

  • Preheat the oven to 325 degrees. Grease a skillet pan or round cake pan with baking spray.
  • In a medium bowl whisk the dry ingredients, except for the sea salt. 
  • In a separate bowl combine the pumpkin puree, almond butter, maple syrup, egg, vanilla extract, and almond milk. Add the wet to the dry and stir until combined.
  • Fold in chocolate chips and reserve a few for sprinkling on top. 
  • Bake for 20 minutes, remove from oven and let cool for a few minutes.
  • Sprinkle with flaky sea salt, and any other toppings like extra nut butter. I used Perfect Snacks peanut butter cups cut up into pieces on top of mine and it was delicious! 

Notes

*If you’re out of pumpkin you can leave it out and the cookie will still turn out well. 
Keyword healthy pumpkin skillet cookie

fall in love with these other pumpkin recipes too

pin this cookie skillet recipe for later!

how to make a healthy pumpkin skillet cookie
Pumpkin Recipes

Pumpkin Dark Chocolate Chip Oat Cookies

Light, fluffy, and full of pumpkin, these pumpkin dark chocolate chip oat cookies are fluffy, chewy and full of pumpkin!

There’s something about pumpkin and dark chocolate together that’s just so right for the season! Combined together they make these super fluffy cookies perfect for a little sweet treat in the fall!

This is not a super oat-y cookie. The oats hit you as you’re chewing the cookie as a nice little crescendo at the end. That wasn’t totally my goal with making these pumpkin cookies but as I continued to eat them, I actually liked it a lot!

The flaky sea salt adds a whole other level to these pumpkin dark chocolate chip oat cookies, it’s like the exclamation point of each bite so be sure not to forget it!

best pumpkin chocolate chip cookie

Pumpkin puree adds a nice dose of vitamin A, C, E, potassium and fiber to these cookies giving them a little nutritional boost when compared to a regular chocolate chip cookie. The pumpkin puree is what gives them their “fluff factor” too.

If you’re new around here, the versatility of pumpkin is one of the reasons I love it so much — from cookies to soups, to quesadillas, there is such a wide variety of foods you can use it in!

Ingredients in Pumpkin Dark Chocolate Chip Oat Cookies

  • pumpkin puree
  • 1 egg (can sub a flax egg)
  • coconut oil
  • coconut sugar
  • gluten free or regular rolled oats
  • gluten free or regular oat flour
  • dark chocolate chips
  • vanilla extract
  • pumpkin pie spice
  • salt
  • flaky sea salt — (you’re not going to want to forget this step!)
fluffy pumpkin chocolate chip cookie
pumpkin dark chocolate chip oat cookies

Pumpkin Dark Chocolate Chip Oat Cookies

Maggie Michalczyk, RDN
Get ready to take a bite out of the most perfect cookie for fall! Pumpkin, dark chocolate and oats come together in this delicious cookie that you’ll want to make again and again all season long! 
Prep Time 8 mins
Cook Time 11 mins
Servings 12 cookies

Ingredients
  

  • 1/3 cup pumpkin puree
  • 1 egg or flax egg
  • 1/4 cup coconut oil melted and cooled
  • 1/2 cup coconut sugar
  • 1 tsp. vanilla extract
  • 3/4 cup oat flour
  • 1/2 cup gluten free rolled oats
  • 1 tsp pumpkin pie spice
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1/4 cup dark chocolate chocolate chips ( I like this brand) plus more or other dark chocolate chunks to add on top before baking
  • sea salt for sprinkling on top

Instructions
 

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or spray with cooking spray.
  • In a small bowl combine the pumpkin, egg, coconut oil, coconut sugar and vanilla extract to the bowl; whisk together until smooth.
  • Next add in the oat flour, rolled oats, pumpkin pie spice, baking soda and salt. Mix until well combined. Fold in chocolate chips.
  • Use a cookie scoop to portion out the cookie dough on a baking sheet. Add any extra chocolate chips or chunks. Gently press down on the top of the cookies with the palm of your hand to flatten ever so slightly. 
  • Bake for 10-11 minutes. Remove from the oven, and let cool on the cookie sheet for a few minutes, then sprinkle with sea salt and enjoy! 

Fall in Love With These Pumpkin Recipes Too

If you have pumpkin spice fever like I do, be sure to check out my list on the 25 best healthy pumpkin foods you need to try this fall!

Other fall decor I’m loving for the season!

Pin this pumpkin cookie recipe for later!

Pumpkin dark chocolate chip oat cookies are the perfect cookie for fall! Fluffy, and chewy, plus full of pumpkin! They can also be made gluten free and vegan. #pumpkindarkchocolatechipcookies #pumpkincookies #glutenfree #vegan  #fall #baking #pumpkinspice #onceuponapumpkin
Pumpkin Cookies

Gluten and Dairy Free Pumpkin Cookies

These gluten and dairy free pumpkin cookies are the perfect taste of fall wrapped up into one cookie! They’re gluten free, dairy free, and delicious!

These pillowy pumpkin cookies are made with simple ingredients, and if I didn’t tell you that they were gluten and dairy free I sweat you wouldn’t know because of how delicious they are! I don’t have to avoid gluten and dairy myself, yet these are my go-to pumpkin cookies in the fall!

Extra soft, a little sweet, and packed with extra nutrition from the pumpkin puree, banana, and flax seeds. Most cookies contain little to no fiber, but when you add pumpkin you’re getting more fiber, vitamin A, C and potassium per bite! 

gluten free pumpkin cookies

These gluten and dairy free pumpkin cookies have a nice soft and moist texture.  You can feel good knowing they’re made with without a ton of sugar, and that at majority of the sweetness is coming from the banana.

I knew this pumpkin recipe was a winner when I had someone who does not usually eat gluten or dairy free treats and they thought they were delicious too! Win! I’ve made them a couple of times now with both white chocolate chips, dark chocolate chips and a combination of both–you really can’t go wrong!

If this pumpkin recipe is giving you all the feels, I know you will love this one for gluten free pumpkin chickpea blondies, and this recipe gluten free pumpkin banana bread!

super soft gluten free pumpkin cookies

And if you’re like me and try to put pumpkin in as many things as possible all fall long, you’ve got to grab a copy of my Once Upon a Pumpkin Cookbook featuring 50+ recipes including gluten free pumpkin recipes, dairy free recipes and paleo pumpkin recipes.

To make these cookies you will need:

gluten and dairy free pumpkin cookies with chocolate chips

Gluten and Dairy Free Pumpkin Cookies

Maggie Michalczyk, RDN
Soft, pillowy and full of pumpkin flavor, you will FALL in love with these cookies all season long! They are especially great with a cup of coffee on a chilly fall morning!
Prep Time 10 mins
Cook Time 16 mins
Servings 24 cookies (2 batches)

Ingredients
  

  • 2 1/4 cup gluten-free flour
  • 2/3 cup pumpkin puree
  • 1 medium banana very ripe
  • 1 tbsp. ground flax seeds*
  • 3 tbsp. water
  • 1 cup coconut oil melted
  • 2 1/4 cups coconut sugar
  • 1 tsp. vanilla
  • 2 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 cup dairy free chocolate or white chocolate chips

Instructions
 

  • Preheat oven to 375 degrees. Grease a baking sheet with coconut oil or baking spray.
  • In a large bowl, mix melted coconut oil and coconut sugar until combined.
  • In a small bowl mix together the flax seeds and water. Let stand.
  • Mash the banana until smooth. Add the pumpkin, flax mixture, and vanilla and combine.
  • Sift flour, pumpkin pie spice, baking soda and salt, add to larger bowl and mix together until just combined.
  • Add white or chocolate chips, and use a cookie scoop to portion onto baking sheet.
  • Bake for 16 minutes, cool on wire rack, repeat with remaining dough and enjoy! Store cookies in an airtight container in the fridge for up to a week or freeze for longer.

Notes

*The flax seed egg is in place of a regular egg. You can substitute that for 1 egg if you do not wish to make this recipe dairy free.
 

 

XOXO

MAGGIE

This post contains affiliate links. Thanks for supporting Once Upon a Pumpkin! 

Pin these Gluten and Dairy Free Cookies for later!