The creamiest homemade vegan pumpkin spice ice-cream, served with a warm melty vegan pumpkin spice cookie with white chocolate chunks.
This dessert has been made in collaboration with Ninja Kitchen UK. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Pumpkin Spice Cookie Ice-cream
If you’re on social media, you would have seen the viral ‘hot cookies and ice-cream’ trend in recent weeks. I couldn’t not jump on the trend with a fun and autumnal version of the viral sweet treat. Warm, gooey vegan cookies meet cold, creamy pumpkin spice ice cream. Fresh from the oven and served straight over a scoop of homemade vegan pumpkin spiced ice cream, the cookies slowly melt it into the most deliciously messy, creamy puddle. Crispy edges, soft and gooey centres, warm cookie crumbs and that sweet pumpkin spice chill – basically autumn in every bite. It’s the kind of dessert you’ll want to eat immediately, while it’s still warm, melty and completely irresistible. You’ll absolutely love them!
Looking for more pumpkin recipes? Check out my: Vegan Pumpkin Spice Cake, Vegan Pumpkin Spice Latte Cake, Vegan Pumpkin Spice Cinnamon Rolls and Vegan Pumpkin Pie Cookies.
Why you’ll love these pumpkin cookies and pumpkin ice-cream
- Warm, cozy, and freshly baked, the perfect cosy autumn treat.
- Soft, chewy, and full of comforting pumpkin flavour.
- Cookies packed with dairy-free white chocolate chunks which melt into melty puddles.
- 100% vegan and completely indulgent!!
- Cookies are loaded with real pumpkin puree and pumpkin spice for a cosy flavour.
- They’re packed with delicious pumpkin spice and warming cinnamon.
- Best served warm for that fresh-from-the-oven gooey experience.
- Paired with homemade pumpkin spice ice cream.
- Pumpkin ice-cream is super easy to make and tastes better than storebought!
- The ultimate combination of warm cookies and cool, creamy ice cream.
- Pure autumn comfort in every bite!
Homemade pumpkin spice ice-cream
The pumpkin spice cookies are delicious but pairing them with some pumpkin ice-cream is genius! Making homemade ice cream in the Ninja CREAMi is one of my favourite ways to create a absolutely delicious dessert from scratch with minimal steps. For this recipe, I wanted something that would capture all the cosy flavours of autumn, so I made a creamy vegan pumpkin ice cream flavoured with warming pumpkin spice and real pumpkin puree. The pumpkin gives the ice cream a lovely seasonal flavour, while the spices add hints of cinnamon, nutmeg and other warming notes that make it feel especially comforting. Once the mixture is prepared and frozen, the Ninja CREAMi transforms it into a smooth, creamy texture that feels incredibly indulgent while still being completely plant-based.
I made this ice cream specifically to pair with my warm vegan pumpkin cookies. The combination of the two is what makes this dessert so special – soft, freshly baked pumpkin cookies straight from the oven alongside cold, creamy pumpkin ice cream. The warmth of the cookies slightly melts the ice cream, creating a delicious contrast of temperatures and gooey textures. Every bite has that comforting pumpkin-spice flavour, with the chewy, warm cookie and creamy ice cream working perfectly together. It is the kind of dessert that feels made for cosy autumn evenings and is a delicious way to enjoy pumpkin season.
How to store the ice-cream and cookies
- Vegan Pumpkin Ice Cream: Store in the Ninja CREAMi pint / container with the lid tightly sealed and keep frozen. For the best texture, enjoy within 1 week of making. Let it sit out for a few minutes before serving if it becomes very firm.
- Pumpkin Cookies: Once completely cooled, store in an airtight container at room temperature for 3-4 days. For longer storage, freeze for up to 2-3 months. Warm them briefly before serving for that soft, freshly baked texture.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Pumpkin Spice Cookie Ice-cream
- Total Time: Overnight
- Yield: 10–12 1x
- Diet: Vegan
Description
The creamiest homemade vegan pumpkin spice ice-cream, served with a warm melty vegan pumpkin spice cookie with white chocolate chunks.
Ingredients
Ingredients for the cookies
- 110g of dairy- free butter/margarine – softened
- 1 tablespoon of pumpkin puree
- 100g of caster sugar
- 50g of light brown sugar
- 1 teaspoon of vanilla extract / vanilla bean paste
- 200g of plain / all purpose flour
- 3 teaspoons of ground pumpkin spice
- 1 teaspoon of bicarbonate of soda
- 1 tablespoon of dairy-free milk
- 50g of dairy-free white chocolate, plus extra for topping
Ingredients for the ice-cream
- 100g of caster sugar
- 100ml of water
- 250g of dairy-free whipping cream
- 1 teaspoons of vanilla bean paste
- 2 teaspoons of pumpkin pie spice
- 2 tablespoons of pumpkin puree
+
- Biscoff spread (for drizzle – optional)
Instructions
Method (ice-cream)
- In a small mixing bowl, combine the sugar and water. Stir together then allow the sugar to dissolve. Once dissolved, pour into the 470ml ninja creami jug / container, along with the cream, vanilla, pumpkin spice and pumpkin puree. Stir to combine fully.
- Place the lid on the container and freeze for 24 hours, until fully frozen. Ensure it’s frozen for 24 hours as this will result in thick and creamy ice-cream. If you skip this step and use it soft, it will be too soft to swirl land serve out of the Ninja creami.
- Once the ice-cream is ready, remove it from the freeze, place it in the machine and process on the ice cream setting. You’ll have gorgeous swirls of pumpkin ice-cream.
- Any left overs, place on the plastic lid on the tub and freeze.
Method (cookies)
- Preheat the oven to 180°C fan/200°C/400°F/gas mark 6 and line 2 baking trays with greaseproof paper.
- Add the softened butter, pumpkin puree, caster sugar, light brown sugar and vanilla extract to a mixing bowl and cream together – you can use a wooden spoon or a stand mixer with a paddle attachment.
- Sift the flour, pumpkin spice, bicarbonate of soda into the butter or margarine mixture and mix together until crumbly. Add the milk and mix to create a thick cookie dough.
- Add the 50g of chopped white chocolate to the dough and mix. Your cookie dough will be very thick, but sticky enough to easily roll into balls.
- Roll into small balls of 40g each (1 heaped tablespoon), and space out evenly on the lined baking trays. Press down only slightly to flatten the tops (not too much – you still want them to be ball-like). The cookies will spread out a lot, so give them room. Before baking, press the remaining white chocolate into the tops of the cookies.
- Bake for 10 minutes in the centre of the oven. When they come out of the oven, the edges of the cookies will be firm, but they will still be soft in the middle. This is fine as they will firm up as they cool down and set.
- While the cookies are straight out of the oven, place over the cold ice-cream. The heat form the cookies will melt the ice-cream making for a super gooey dessert (refer to video for example).
- Optional: serve with a drizzle of melted biscoff spread. Adds even more depth ad caramelized flavour.
- Enjoy!
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: cookies
- Method: Baking
- Cuisine: American
