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Paleo Pumpkin Ice Cream Sandwiches


2 cups blanched almond flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 tablespoon pumpkin pie spice, plus more for sprinkling on tops of cookies

1/2 cup pure pumpkin puree

1 small ripe banana, mashed

1/4 cup maple syrup

1 tablespoon vanilla extract

1/3 cup coconut oil

1/2 cup Enjoy Life Chocolate Chips (optional)


Preheat oven to 350 and line a baking sheet with parchment paper.

In a large bowl whisk together the almond flour, baking soda, salt, and pumpkin pie spice.

In a small bowl mix together pumpkin puree, mashed banana, maple syrup (if using), vanilla extract. 

Mix wet ingredients into dry ingredients and stir until combine.  Then add melted coconut oil and stir to incorporate.  If you are using chocolate chips stir those into the batter.

Drop spoonful of batter (about 1 to 2 tablespoons in size) onto prepared baking sheet.  Sprinkle the tops of the cookies with additional pumpkin pie spice.  Bake cookies for 25 to 30 minutes until golden.

Cookies are best kept in a airtight container in the refrigerator. 


Paleo Pumpkin Ice Cream

1 can of coconut milk

1/2 cup pumpkin puree

1/4 cup maple syrup

1/2 tablespoon pumpkin pie spice


In a bowl whisk together all ingredients until well combine.

Pour into the bowl of a ice cream machine and follow the directions of your ice cream machine. 


To assemble sandwiches:

On one side of the bottom of a cookie place a scoop of ice cream.  Take another cookie and place flat side down on top of ice cream and slightly press down.  Eat right away or wrap in plastic wrap or airtight container and store in freezer. 

Note: It's best to assemble sandwiches when ice cream is soft.