INGREDIENTS
1 package of Simple Mills Chocolate Chip Cookie Mix
3 tbsp almond milk, I used Malk
3 tbsp coconut oil, melted 
2 tsp vanilla extract
2 tbsp pumpkin spice 
2 tbsp pumpkin puree 
A scoop of my homemade dairy-free Pumpkin Ice Cream

INSTRUCTIONS
1. Follow the instructions on the Simple Mills chocolate chip cookies package. Use almond milk as the liquid and melted coconut oil as the oil. Add pumpkin spice and pumpkin puree to the mixture. Bake the cookies and let them cool.

2. About 10 minutes before your cookies are ready to serve, take the ice cream out of the freezer to soften.

3. Build your ice cream sandwich by placing a scoop of my dairy-free Pumpkin Ice Cream between two cookies and enjoy your guilt-free pumpkin ice cream sandwich!

Love,
Colie

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