If pumpkin ice cream is not in season when you’re craving these melty masterpieces, substitute your favorite ice cream. Play with the combination of cookie mix-ins and ice cream flavors. Try a rocky road ice cream with mini marshmallows, chocolate chips, and nuts in the cookie. Or, go for a dark chocolate ice cream sandwiched between cookies with chopped toasted hazelnuts.
In a mixing bowl, cream together the shortening, brown sugar, and sugar.
Next, stir in the eggs and vanilla. Add the flour, baking soda, and salt and stir completely together. Finally, add the chocolate and butterscotch chips until evenly distributed through the cookie dough.
Spoon 24 equal scoops of dough onto cookie sheets. Place in the oven and bake for 10-12 minutes, or until the edges are golden brown and crispy.
After the cookies are finished baking, let cool completely. Scoop pumpkin ice cream onto 12 of the cookies. Top each with another cookie, sandwich together, and store in the freezer until ready to serve.