In a large bowl, blend egg, spice cake mix, and 1 can pumpkin puree until mixed well using a spoon or electric mixer.
With a cookie scoop (1.5 TBSP size), spoon cookie balls onto a parchment paper lined baking sheet (I highly recommend a cookie scoop as this mixture is very sticky.
Spray the back of a measuring cup or large spoon with non-stick cooking spray and use it to press cookies flat. (You will likely need to spray between flattening each cookie).
Sprinkle granulated sugar on top of cookies (optional) and place cookie sheet in the oven.
Bake for 9-12 minutes or until done. Cookies will be soft and springy when ready.
Allow to cool and enjoy!
Store leftovers in an airtight container. Use parchment paper between layers to avoid sticking.
For the Ice CreamIce Cream Maker Instructions (using KitchenAid Ice Cream attachment)
1. Freeze ice cream maker bowl overnight before making recipe.
2. Combine all ingredients in a large bowl using a hand mixer or stand mixer.
3. Transfer to your ice cream maker and prepare according to the manufacturer's instructions. For KitchenAid, add the ice cream mixture to the freeze bowl with mixing attachment and mix on low for 25 minutes.
4. For soft serve, eat right away. For harder ice cream, transfer to a metal loaf pan or freezer safe air tight container and place in the freezer for 4 hours or longer.
No-Churn Pumpkin Ice Cream Instructions1. Place a mixing bowl and whisk attachment in freezer for 20-30 minutes.
2. In a medium size mixing bowl, add all ingredients except the heavy cream and combine using a spoon or hand mixer.
3. In the chilled mixing bowl, add the heavy cream and whisk on high (using a stand mixer or handheld mixer) until stiff peaks form.
4. Gently fold in the pumpkin mixture to the whipped cream until well combined but do not over mix.
5. Transfer to a metal loaf pan or freezer container, cover with parchment paper and freeze until ready (about 4 hours to overnight).