Cream Sandwiches: Preheat oven to
375 degrees F (190 degrees C) and place oven rack in the center of the oven.
Line two baking sheets with parchment paper.
a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In the bowl of
your electric mixer, fitted with the paddle attachment (can also use a hand
mixer), beat the butter and sugar until light and fluffy. Add the egg beating well. Beat in the vanilla extract.
In a small measuring cup, mix the buttermilk and coffee (or water). With the
mixer on low speed, alternately add the flour mixture and buttermilk/coffee
mixture, in three additions, beginning and ending with the flour. Drop heaping
tablespoons (can also use a small ice cream scoop) of the batter onto the
prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened
fingers or with the back of a spoon, smooth the tops of the cookies.
about 9 - 10 minutes or
until the tops of the cookies, when lightly pressed, spring back.
Remove from oven and transfer to a wire rack to cool completely.
For Ice Cream Sandwiches: Take two whoopie pies and place a scoop of pumpkin ice cream between the two
cookies. Gently press together. You can serve these sandwiches right
away or wrap each sandwich in wax paper and place in the freezer until serving
time. They can be stored in the freezer for several days.
Makes about 15 ice
Pumpkin Ice Cream
1 3/4 cups (230 grams) all purpose flour
3/4 cup (75 grams) Dutch-processed cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (170 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/4 cup (60 ml) buttermilk
1/2 cup (120 ml) lukewarm strong coffee or !/2 cup (120 ml) lukewarm water
Pumpkin Ice Cream