Pumpkin Graham Cracker Ice Cream Sandwiches

Remember a little bitty while back when I made those fantastic Pumpkin Spice Graham Crackers? Well, you know me; I can’t leave well-enough alone. So, I took those homemade gems and stuffed them up good with a heaping pile of creamy pumpkin ice cream.

Hello, Pumpkin Graham Cracker Ice Cream Sandwiches. Mind if stuff my face with you?

What really makes these ice cream sammies special are the homemade pumpkin spice graham crackers cradling the ice cream. They’re chewy and tender, not hard and dry like store-bought. Plus they have those warm and sweet spices to compliment the flavor of the smooth pumpkin ice cream.

This is an ice cream sandwich on steroids. I guarantee you’ve never had a sammie like this from a store. You just can’t compete with soft, delicious homemade graham crackers, which better resemble cookies than crackers, and cool, creamy ice cream to help wash it down.

What a beautiful pair!

These are great for you Thanksgiving dessert if you’re having a bunch of people over. Everyone gets their own sandwich, and they’re MUCH easier to make than a pie!

The best part is, you can make the dough ahead of time, so you’re a step ahead of the game. Save yourself some stress with this simple but pretty dessert. When you serve these to whomever is lucky enough to get a sammy, they’ll be beyond impressed that you made your own graham crackers. You go, you fancy little baker!

A Few Tips Before You Get Cooking:

  1. Don’t like pumpkin? You can use any flavor ice cream you like in theses sammies.
  2. You don’t have to make all the crackers into sandwiches. Save a few to snack on, or make double batch and freeze half.
  3. These would also be great sandwiched with vanilla buttercream or crumbled into a homemade graham cracker pie crust.
  4. These crackers go from done to overdone in a split second, so make sure you watch ’em.

Pumpkin Graham Cracker Ice Cream Sandwiches
Graham crackers from Tracey’s Culinary Adventures who adapted from Sweet Cream and Sugar Cones

Ingredients:

  • Heaping 1 1/2 cups all-purpose flour
  • 1 1/3 cups graham flour
  • 2 tsp. cinnamon
  • 1/4 tsp. clove
  • 1/2 tsp. allspice
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2/3 cup packed dark brown sugar
  • 3 tablespoons honey
  • 3/4 cup cinnamon-sugar
  • 1 1.5-qt carton pumpkin ice cream, softened

Directions:

  1. Whisk both flours, the baking soda and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and honey on medium speed until light and fluffy, about 3 minutes (scraping down the sides of the bowl as necessary). With the mixer on low, add the dry ingredients and beat just until the dough comes together.
  2. Turn the dough out onto a piece of plastic wrap and shape into a disk. Wrap and chill in the fridge for at least 2 hours (or up to 5 days). Remove the dough from the fridge and let it sit at room temperature for about 15 minutes before proceeding.
  3. To make the cookies: Preheat oven to 350 F. Line two baking sheets with parchment.
  4. Unwrap the chilled dough, and on a lightly floured surface, roll it out into a rectangle about 1/4 inch thick. Using a pumpkin cookie cutter (or a ruler and a pastry cutter or a sharp knife), cut the dough into your desired shapes; use a spatula to transfer the rectangles to the prepared baking sheets as you go, leaving about 3/4-inch space between them. Reroll the scraps of dough, and cut out more cookies.
  5. Using a fork, gently poke dotted lines onto the graham crackers. Sprinkle with cinnamon-sugar. Bake the graham crackers, rotating the baking sheets halfway through, until they are golden brown and firm to the touch, about 8 – 10 minutes. Transfer the baking sheets to wire racks and allow the cookies to cool for a minute or two before removing them to the racks to cool completely. The cookies will crisp up as they cool.
  6. Once completely cool, spread about 1/4-1/2 cup of ice cream on to the bottom of a cracker. Place another one on top with the sugared side facing up, pressing down lightly to make your sandwich. use a knife to smooth the edges of the ice cream. Repeat with remaining crackers and immediately transfer sandwiches to freezer until firm, about 20 minutes. Enjoy!

Pumpkin Pie Spice Graham Crackers

Store-bought graham crackers are usually the last thing on my “Stuff I Want to Eat” list. They never excited me growing up, and even now, the only way I enjoy them is in a s’more. However, that all changed a few months ago when I experienced Homemade Graham Crackers for the first time.

That moment was mind-blowing. Everything I knew about graham crackers was shattered into one thousand little crumbs. New doors swung open before me, revealing an array of graham cracker-related possibilities. If I had known that graham crackers could be like that, then I would’ve turned away from the cardboard they sell at grocery stores and switched over to homemade without a second thought.

Since the Homemade Graham Cracker recipe I tried was so versatile, I decided to make it fit for fall by turning it into Pumpkin Pie Spice Graham Crackers. With the addition of sweet and warm pumpkin pie spices plus an outer-coating of cinnamon-sugar, these guys go from plain Jane to flavorful and fall-fied. They taste like the holidays; in fact, they remind me of a Christmas cookie, but with that classic graham cracker flavor. These homemade guys are so much better than store-bought. They’re crisp, chewy, and buttery, Like the decadent and refined cousin of what you get in a box. Perhaps my favorite part is that the dough is egg-free, so I can eat all I want.

Will I still turn my nose up at graham crackers from a box? Most likely. But no longer shall I shun all graham crackers from my diet; these homemade Pumpkin Pie Spice Graham Crackers are good enough to make again and again.

A Few Tips Before You Get Cooking:

  1. This dough freezes well.
  2. If you don’t have a pumpkin-shaped cutter, use a round cutter or rectangular cutter.
  3. The extra of sprinkling of cinnamon-sugar is optional.
  4. The longer the dough chills, the more flavorful it gets.

Homemade Pumpkin Pie Spice Graham Crackers

Adapted from Tracey’s Culinary Adventures who adapted from Sweet Cream and Sugar Cones

Ingredients:

  • Heaping 1 1/2 cups all-purpose flour
  • 1 1/3 cups graham flour
  • 2 tsp. cinnamon
  • 1/4 tsp. clove
  • 1/2 tsp. allspice
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2/3 cup packed dark brown sugar
  • 3 tablespoons honey
  • 3/4 cup cinnamon-sugar

Directions:

  1. Whisk both flours, the baking soda and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and honey on medium speed until light and fluffy, about 3 minutes (scraping down the sides of the bowl as necessary). With the mixer on low, add the dry ingredients and beat just until the dough comes together.
  2. Turn the dough out onto a piece of plastic wrap and shape into a disk. Wrap and chill in the fridge for at least 2 hours (or up to 5 days). Remove the dough from the fridge and let it sit at room temperature for about 15 minutes before proceeding.
  3. To make the cookies: Preheat oven to 350 F. Line two baking sheets with parchment.
  4. Unwrap the chilled dough, and on a lightly floured surface, roll it out into a rectangle about 1/4 inch thick. Using a pumpkin cookie cutter (or a ruler and a pastry cutter or a sharp knife), cut the dough into your desired shapes; use a spatula to transfer the rectangles to the prepared baking sheets as you go, leaving about 3/4-inch space between them. Reroll the scraps of dough, and cut out more cookies.
  5. Using a fork, gently poke dotted lines onto the graham crackers. Sprinkle with cinnamon-sugar. Bake the graham crackers, rotating the baking sheets halfway through, until they are golden brown and firm to the touch, about 8 – 10 minutes. Transfer the baking sheets to wire racks and allow the cookies to cool for a minute or two before removing them to the racks to cool completely. The cookies will crisp up as they cool. Store in an airtight container for up to 5 days.

Homemade Brown Sugar Graham Crackers

Oh, the graham cracker: a nostalgic snack, a vessel, a crunchy cousin to sandwich bread. But how often is the graham cracker a star that stands on its own? I’d say very rarely. For me, graham crackers have never been anything special. In fact, there were only two occasions I would ever use them: 1) to make s’mores or 2) to make a graham cracker crust. They’re not bad-tasting, they just aren’t anything special. There’s many other snacks I’d rather expend calories on.

All that applies to store-bought graham crackers, but homemade was something I’d never experienced. The fact that homemade is always better than store-bought is one of the only things I am sure of in life, so I wasn’t ready to give up on graham crackers just yet. When I stumbled upon Homemade Brown Sugar Graham Crackers on Tracey’s blog, I knew I had to give it a try. It could be life-changing. My entire belief system could be altered by one recipe.

Before you peg me as over-dramatic, remember that my life revolves around food. So changing the concept that graham crackers are not a stand-alone snack is kind of a big deal. Did this recipe succeed in uprooting an opinion that I’ve had implanted since childhood?

Gosh darn it, it did.

These Brown Sugar Graham Crackers kick the butts of store-bought. Comparing these guys to that cardboard-in-a-box is like throwing a scrawny sixth grader in the ring with a pro-wrestler; there’s no competition. These graham crackers are buttery and slightly chewy, with nice crisp edges, a major step up from the dry sandpaper that store-bought provides. These don’t crumble in your mouth; they melt. Plus, they’ve got just the right amount of sweetness, making them amazing on their own, but downright mind blowing when turned into a s’more.

I served these to my friends one night when I had them over for dinner. The original plan was to make s’mores with them for dessert, but one of my friends tried a graham cracker and couldn’t keep her hands off of them after that. They were just so good. We did have enough left in the end for s’mores, and I can’t even describe that experience. It was too delicious. Is there even such a thing?

Nope, definitely not.

I don’t care what your feelings are towards graham crackers; go make these right now. Expert cook or beginner, it doesn’t matter; they’re so easy to make, it’s stupid. It’s graham crackers like you never knew they could be. But I must warn you, after you eat one of these, you’ll never want store-bought graham crackers again. Don’t even bother trying.

A Few Tips Before You Get Cooking:

  1. Did I mention the best part about this recipe? The dough is egg-free, which means you can eat as much as you want of it without fear of salmonella. And once you taste that delectable dough, you’re going to be glad.
  2. Get creative: make s’mores, turn the crackers into the best-ever graham cracker crust, make an icebox cake, crumble them over a dessert, make a sandwich filled with peanut butter and bananas, or dip them in chocolate. The possibilities are endless.
  3. The longer the dough chills, the more flavor it will garner.
  4. A square biscuit or cookie cutter will make this go much faster, but if all you have is a dough cutter and a ruler like I did, you can make it work.
  5. I found these are much less likely to burn and more likely to achieve the perfect texture if you make them a bit thicker than a classic graham cracker.
  6. Parchment paper is your friend.

Homemade Brown Sugar Graham Crackers
Adapted from Tracey’s Culinary Adventures who adapted from Sweet Cream and Sugar Cones

Ingredients:

  • Heaping 1 1/2 cups all-purpose flour
  • 1 1/3 cups graham flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2/3 cup packed dark brown sugar
  • 3 tablespoons honey

Directions

  1. Whisk both flours, the baking soda and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and honey on medium speed until light and fluffy, about 3 minutes (scraping down the sides of the bowl as necessary). With the mixer on low, add the dry ingredients and beat just until the dough comes together.
  2. Turn the dough out onto a piece of plastic wrap and shape into a 7-inch square. Wrap and chill in the fridge for at least 2 hours (or up to 5 days). Remove the dough from the fridge and let it sit at room temperature for about 15 minutes before proceeding.
  3. To make the cookies: Preheat oven to 350 F. Line two baking sheets with parchment.
  4. Unwrap the chilled dough, and on a lightly floured surface, roll it out into a rectangle about 1/4 inch thick. Using a cookie cutter (or a ruler and a pastry cutter or a sharp knife), cut the dough into your desired shapes; use a spatula to transfer the rectangles to the prepared baking sheets as you go, leaving about 3/4-inch space between them. Reroll the scraps of dough, and cut out more cookies.
  5. Using a fork, gently poke dotted lines onto the graham crackers. Bake the graham crackers, rotating the baking sheets halfway through, until they are golden brown and firm to the touch, about 15-18 minutes, checking after 10 minutes. Do not overbake! Transfer the baking sheets to wire racks and allow the cookies to cool for a minute or two before removing them to the racks to cool completely. The cookies will crisp up as they cool. Store in an airtight container for up to 5 days.

Make-Your-Own Halloween Candy Mini Pies

Trick-or-Treating is a really good idea in theory. You get to dress up however you please, portraying an entirely different person/creature/thing for one night, and frolic about the town collecting candies and confections aplenty. It’s a night full of jocular enjoyment, for sure. However, every year, you face that Day-After-Halloween Dilemma when you say, “What the heck am I gonna do with all this candy???” Sure, you can plow through a good portion of it during mindless snacking, but it’s almost inevitable that an unfortunate chunk will get discarded into the depths of the garbage can. That usually happens sometime around Christmas (or for some people, Easter) when you realize how long that candies has been chilling in your pantry and that you’re probably never going to eat it. The Day-After-Halloween Dilemma usually includes a premonition of that very moment.

And it’s not just trick-or-treaters who are susceptible to the Day-After-Halloween Dilemma. Adults everywhere fall victim when they fail to hand out all of the candy they bought for the trick-or-treaters. They have no clue what to do with the leftovers, and a quandary results.

So, how do you avoid this? Well, lucky for you little cookies, I’ve whipped up an easy and DELICIOUS solution! Cue the Make-Your-Own Halloween Candy Mini Pies. These little guys are not only ideal for using up leftover Halloween candies, they are also PERFECT for Halloween parties! You can make the crusts ahead of time then give everyone an assortment of candy to choose from. Your guests can pick out their favorites then fill their own personal mini pie with the candy and marshmallows! It’s fun, customizable, and so yummy!

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