Enjoy the tastes of fall with this rich Pumpkin Ginger Ice Cream Sandwich Cookie Cake. Between two soft pumpkin spice cookies is creamy pumpkin ice cream with hints of warm spices. There are also chunks of crystallized ginger in the ice cream.
Ingredients: 1 cup pumpkin puree. 1 can 14 ounces sweetened condensed milk. 2 cups heavy cream. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 cup finely chopped crystallized ginger. 24 pumpkin spice cookies store-bought or homemade.
Instructions: In a large bowl, mix together the pumpkin puree, sweetened condensed milk, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until no streaks remain. Fold in the chopped crystallized ginger. Pour the mixture into a freezer-safe container and freeze for at least 6 hours or until firm. Once the ice cream is firm, sandwich a scoop of ice cream between two pumpkin spice cookies to make individual ice cream sandwiches. Repeat with the remaining ice cream and cookies. Serve immediately or wrap individually in plastic wrap and store in the freezer until ready to serve.
Spiral Pumpkin Twists with Maple Cream /
Who says pumpkin treats have to be basic? These Spiral Pumpkin Twists with Maple Cream are a twist on tradition that will make your taste buds dance with joy.
pumpkin-ice-cream-Jessica collins
Looking for a delightful dessert to celebrate fall? Look no further. Jessica Collins brings you her signature pumpkin ice cream, guaranteed to elevate your taste buds to a whole new level.
Simple Pumpkin Cake Bar
Get ready to be inspired by the heavenly combination of pumpkin spice and moist cake in our scrumptious Pumpkin Cake Bar. Treat yourself today.
Pumpkin Chocolate Chip Cupcakes with Cream Cheese Frosting
Experience the ultimate autumn delight with these Pinterest-worthy Pumpkin Chocolate Chip Cupcakes. Expertly crafted and topped with a velvety Cream Cheese Frosting, they are sure to be the highlight of any gathering.
So far the weekend has consisted of pumpkins, my mums look amazing, my niece got accepted to Hendrix College and Kohen PR’d in cross country running the course in 18:04. I could never … but life is just simply beautiful right now.
Pumpkin cheesecake without baking
Fall has never been easier with our no-bake pumpkin cheesecake recipe. Discover a simple yet decadent dessert that's perfect for pie lovers.
These Pumpkin Spice Pancakes are a great way to start the fall. These are light, fluffy, and taste great with pumpkin. The spices are just right to make your taste buds dance. On a cold morning, serve them and enjoy the warm flavors of fall.
Ingredients: 1 cup canned pumpkin puree. 1 1/2 cups all-purpose flour. 2 tablespoons brown sugar. 1 tablespoon pumpkin pie spice. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup buttermilk. 1/2 cup milk. 2 large eggs. 2 tablespoons melted butter. 1 teaspoon vanilla extract.
Instructions: In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. In another bowl, mix the canned pumpkin, buttermilk, milk, eggs, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps. Heat a griddle or non-stick skillet over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown and cooked through. Serve hot with maple syrup and whipped cream if desired. Enjoy your delicious Pumpkin Spice Pancakes!