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PdfFor the ice cream: Make sure cream and milk are very cold. Whisk together brown sugar, cinnamon, ginger, and nutmeg in a mixing bowl. Add cream, milk, pumpkin, and vanilla. Whisk until brown sugar is dissolved.
If you have time, refrigerate mixture for a few hours before putting into ice cream maker. If you’re short on time, pour mixture directly into ice cream maker. Freeze according to manufacturer’s instructions. When frozen, transfer ice cream to an airtight container and place in freezer to firm up-it should be scoopable but not frozen solid.
For the cookies: Preheat oven to 350 F.
Combine cake mix, shortening, and eggs in the bowl of a heavy-duty mixer. The dough will be very stiff.
Using a cookie scoop, drop dough onto baking sheet. Use the bottom of a cup to lightly flatten the cookies. If dough sticks to the cup, spray cup lightly with nonstick spray, Bake 5-7 minutes or until tops are cracked but cookies are slightly underdone. Allow to cool completely then place in a freezer to firm up.
To assemble: Spread your favorite caramel sauce onto flat side of a cookie. Add a small scoop of ice cream and then top with another cookie. Place on a waxed-paper-lined baking sheet in the freezer and repeat with remaining cookies.
When ready to serve, allow to stand at room temperature 5 minutes to soften slightly.