Treat yourself to one of my favorite desserts, Pumpkin Frozen Yogurt with Maple Pecan Shortbread Swirl, a recipe that’s sure to be on repeat all fall long!
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I bought an ice cream maker a couple years ago, and since then, I’ve loved trying new recipes.
My ice cream making has mainly been confined to the warmer months though. With pumpkin-spice-everything season here, I decided to try my own pumpkin ice cream recipe. I switched plans after learning how easy it is to make frozen yogurt though.
After experimenting a bit, I came up with this delicious Pumpkin Frozen Yogurt with Maple Pecan Shortbread Swirl. Yum … you are going to love this recipe!
Pumpkin Frozen Yogurt
Of course, I couldn’t make plain old froyo and leave it at that.
My Pumpkin Frozen Yogurt is loaded with Maple Pecan Shortbread chunks. These buttery cookie chunks are super delicious. You could leave the shortbread out—the yogurt is wonderful on it’s own—but it’s definitely worth a little bit of effort to make these tasty cookies.
If you’ve ever made ice cream before, you know there’s usually some cooking involved … not with this easy Pumpkin Frozen Yogurt with Maple Pecan Shortbread recipe.
To make this Pumpkin Frozen Yogurt, you simply stir together pureed pumpkin (the canned stuff is fine), yogurt, sugar, and spices. After chilling this mixture for a few hours or overnight, you’re ready to start churning. It’s that simple.
So put down your Pumpkin Spice Latte, and treat yourself to my Pumpkin Frozen Yogurt with Maple Pecan Shortbread Swirl instead!
By the way … this Pumpkin Frozen Yogurt with Maple Pecan Shortbread Swirl has a tendency to get quite firm when frozen. Simply remove it from your freezer and let it sit on your counter, and it will be ready to scoop in about 10-15 minutes.
This yummy Pumpkin Frozen Yogurt is the perfect fall treat!
- nonstick cooking spray
- 3 cups full fat plain yogurt
- 1 cup lightly packed brown sugar
- 1 cup pumpkin puree
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 cup pecans
- 1/2 cup butter, at room temperature
- 1/4 cup packed brown sugar
- 1 teaspoon maple syrup
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup flour
Preheat oven to 350 degrees. Spray a baking sheet with nonstick cooking spray and set aside.
Combine yogurt, brown sugar, pumpkin puree, cinnamon, and vanilla in a medium bowl.
Refrigerate mixture for at least two hours or overnight.
Add pecans to a small skillet and place over medium-low heat. Cook, watching closely and stirring often, until toasted.
Remove pecans from pan and coarsely chop. Set aside to cool.
Cream butter and brown sugar using a stand mixer.
Mix maple syrup, cinnamon, and salt into butter mixture.
Slowly mix flour into butter mixture. Then add pecans to dough and mix until just combined.
Place heaping teaspoons of dough on the baking sheet, then flatten slightly with your fingers.
Bake cookies for about 10 minutes, or until the bottom and edge of cookies just start to turn golden brown.
Remove cookies from oven and cool on a cookie rack.
Use your hands to crumble enough cookies into medium chunks to make 1 1/2 cups of chunks. (You will have leftover cookies). Chill crumbled cookies in fridge until ready to use.
Follow your ice cream maker's directions for churning the the yogurt mixture.
About 5 minutes before the frozen yogurt is done churning, add cookie chunks to machine. If your ice cream maker is already full or you can't access the churning yogurt, stir the cookie chunks into the frozen yogurt after you remove it from the machine.
Transfer frozen yogurt to an airtight container and freeze until solid.
To serve, scoop frozen yogurt into individual bowls and top with a cookie, if desired. Enjoy!
What is your favorite pumpkin treat?