Pumpkin Snickerdoodle Ice Cream Sandwiches

Directions

1. 1
   To make the cookies: Preheat oven to 375 F. Line two large baking sheets with parchment paper.
2. 2
   Mix cup of the sugar with the cinnamon in a shallow dish; set aside.
3. 3
   Whisk the flour, cream of tartar, baking soda, and salt together in a medium bowl; set aside.In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, shortening, and remaining 1 cups sugar together until pale and fluffy, about 3 minutes.
4. 4
   Add the eggs, one at a time, beating for 30 seconds after each addition. Scrape down the sides and bottom of the bowl.With the mixer on low, gradually add in the drying ingredients and mix until just combined. Give the dough a good stir with a rubber spatula to ensure everything is incorporated. The dough will be sticky.Using a 1 -inch cookie scoop, scoop out the dough and with damp hands to prevent sticking, roll the dough into balls.
5. 5
   Roll each ball around in the cinnamon-sugar mixture until completely coated and space the dough ball evenly apart on the baking sheets. I find this part moves quickly when I scoop and roll a few dough balls at a time, roll them all around the dish at once, and transfer them all to the baking sheet. Grease the bottom of a drinking glass with butter and flatten the dough balls to about -inch high. Re-grease the glass as needed to prevent sticking.
6. 6
   Bake one sheet at a time for 10 to 12 minutes, rotating the pans halfway through the baking time, until the edges of the cookies are just barely browned and the centers have puffed up (they will flatten as they cool).
7. 7
   Transfer the pans to wire racks and allow the cookies to cool for 10 minutes before moving them to the racks to cool completely.To assemble: Match up cookies into pairs of same or similar sizes. Flip one cookie from each pair over so the flat side is up. Using a 3-inch round cookie cutter (or whichever size matches your cookies), cut out the ice cream into rounds and place each round on top of an upside-down cookie.
8. 8
   Place the matching cookies on top of the ice cream to form sandwiches.
9. 9
   Place the sandwiches on a parchment-lined baking sheet and freeze for at least 2 hours before serving. Wrap individual sandwiches in plastic wrap and store in the freezer for up to 1 week.