First, melt coconut oil until it becomes liquid (warm but not hot).

Now, add coconut sugar, pumpkin puree, egg yolk, sourdough starter, water, pumpkin pie spice, salt, and coconut oil to a medium bowl.

Using a spoon, mix ingredients together until just combined.

Now add flour and baking soda. Using the back of your spoon and/or your hands combine all ingredients until you form a dough. Do not over-mix.

Place the dough covered in a small Tupperware or wrapped in plastic wrap. Be sure the dough is tightly sealed so it doesn’t become dry on the outside.

Ferment the covered dough at room temperature for 6-8 hours. You can either bake right away or transfer the covered dough to the fridge until you’re ready to bake, whatever works best for your schedule.

When you’re ready to bake, preheat your oven to 350°F (177°C).

Divide and roll the cookie dough into 6-8 cookies, depending on how large you want your cookies to be. I like each cookie to weigh around 30-50g. Roll all sides in pumping spice sugar.

Bake for 6-8 minutes or until lightly browned on the sides.

Remove from the oven and let cookies fully cool on the baking sheet (at least 1 hour)*. After 10 minutes, you can also pop them in the fridge or freezer to speed up the process. *It’s important to let the cookies cool so the ice cream doesn’t get too melty when you’re creating the ice cream sandwich.

Next, place a scoop of ice cream on top of one of your cookies. Use your scoop to gently spread the ice cream to the edges. Sandwich a cookie on top and gently press it all together.

Lastly, place the ice cream sandwiches on a plate or tray and cover with plastic wrap or a lid. Freeze for at least 15 minutes so it firms up. And that’s it! Enjoy!