Treat yourself to to this scrumptious Pumpkin Frozen Yogurt! This tasty frozen treat is so simple to make that you'll find yourself repeating this recipe all fall long. Make it with (or without) the optional, but extremely delicious, Maple Pecan Shortbread Swirl!
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I bought an ice cream maker a few years ago, and I've loved experimenting with new recipes. My ice cream making has mainly been confined to the warmer months, but now that fall is here, it was time to create a pumpkin recipe!
You are going to LOVE this mouthwatering Pumpkin Frozen Yogurt! It's super easy to make (the ice cream machine does most of the work), and the pumpkin spice flavor is so incredibly delicious.
There's also a cookie swirl, which is made with chunks of my fave Maple Pecan Cookies, that puts this frozen fall dessert over-the-top! You could leave it out (the Pumpkin Froyo is still delicious without it), but it's definitely worth the tiny bit of extra effort.
Have you been thoroughly tempted? Then keep reading for all the details!
This recipe uses simple, easy to find ingredients! Here's what you'll need:
- Yogurt - For the creamiest results, make sure to use whole milk (full fat) plain yogurt. While nonfat can be used, the texture won't be as rich or creamy. Greek yogurt also doesn't work well.
- Pumpkin - You'll use canned pumpkin puree for this recipe. Look for the plain, unsweetened kind (not pumpkin pie filling).
- Cinnamon + Vanilla - The yogurt filling is seasoned with a classic combination of cinnamon and vanilla extract. If you have a pumpkin pie spice blend, feel free to use that instead of the cinnamon.
- Sugar - This recipe is sweetened with brown sugar. It's rich caramel flavor complements the pumpkin and tangy yogurt, and it also helps give the Yogurt Ice Cream it's creamy texture.
- Cookies - The homemade cookies are a delicious, but optional, mix in. They're made with pecans, butter, brown sugar, maple syrup, cinnamon, salt, and flour. Feel free to make them a day in advance.
This Pumpkin Yogurt Ice Cream is naturally vegetarian!
You'll Also Need
You'll need a stand mixer (or hand mixer), plus a cookie sheet to make the cookies, as well as a large bowl and whisk for mixing together (and refrigerating) the yogurt mixture, an airtight / freezer-friendly storage container, and an ice cream maker. Using an ice cream maker is a must, because it eliminates ice crystals and makes the finished Froyo super creamy. I have this Cuisinart Ice Cream Maker and highly recommend it!
How to Make Pumpkin Frozen Yogurt
This recipe is simple to make ... the biggest challenge is waiting for the Froyo to be done so you can eat it! You'll find a detailed recipe card below, but here's an overview of the steps:
- Make the cookies. Because the cookies need to cool completely before you add them to the frozen yogurt, you'll want to start with them first. Begin by toasting the pecans. Next, cream together the butter and sugar, then mix in the maple syrup, cinnamon, and salt. Add the flour, and then the pecans. Bake the cookies until they're golden brown.
- Crumble cookies. When the cookies are cool enough to handle, crumble just enough to make 1 ½ cups of medium-sized chunks. (You will have leftover cookies). Chill crumbled cookies in fridge until you're ready to use them.
- Mix yogurt ingredients together. Once the cookies are done, you'll make the yogurt mixture. Simple whisk together the yogurt, brown sugar, pumpkin puree, cinnamon, and vanilla in a medium bowl. Then refrigerate mixture for at least two hours (or overnight).
- Add yogurt mixture to machine. Once the yogurt mixture is chilled, you'll add it to the ice cream maker. Every ice cream machine is different, so follow the directions in the manual. If you're using a ice cream maker like mine, you will start the machine, then once it's running, you'll add the yogurt mixture.
- Process mixture until frozen. You'll know it's done when the yogurt has a soft serve texture. This typically takes about 10 to 20 minutes.
- Add cookies. About 5 minutes before the frozen yogurt is done churning, add the 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.
- Store in freezer. You can eat the yogurt right away (it will have very soft texture), or you can enjoy it later. To do so, transfer the mixture from your machine to an airtight container before storing in your freezer. Tip: If the yogurt is too hard to scoop after freezing, let it sit on your counter for 10 to 15 minutes. This will allow it to soften, and will make scooping much easier.
And that's all there is to it ... your homemade Pumpkin Frozen Yogurt is ready to eat! I like to serve it garnished with one of the leftover cookies.
Tip: if you do leave the shortbread out, try sprinkling a bowl with Roasted Pumpkin Seeds instead!
Store this Pumpkin Spice Frozen Yogurt in an airtight container in your freezer. Once frozen, it will stay fresh for up to three months, but will taste best when eaten within one month.
Tip: If your yogurt is too hard to scoop after removing it from the freezer, let it warm up on your counter for 10 to 15 minutes first. This will allow it to soften, and will make serving much easier.
Looking for more frozen treats to make in your ice cream maker? You'll love my plain Frozen Yogurt, Strawberry Frozen Yogurt, or Chocolate Peanut Butter Frozen Yogurt, too! And don't miss these delicious Mango Sorbet and Watermelon Sorbet recipes!
Is it pumpkin you're craving? Then check out these tempting recipes next:
- Pumpkin Chocolate Chip Cookies
- Frosted Pumpkin Spice Cookies
- No Bake Pumpkin Cheesecake
- Pumpkin Cake Pops
- Pumpkin Spice Baked Oatmeal
- Mini Pumpkin Pies
- Pumpkin Spice Steamer
- Pumpkin Mousse
Pumpkin Frozen Yogurt
For Shortbread (Optional):
- nonstick cooking spray
- ½ cup pecans
- ½ cup butter, at room temperature
- ¼ cup packed brown sugar
- 1 teaspoon maple syrup
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup flour
For Frozen Yogurt:
- 3 cups full fat plain yogurt
- 1 cup lightly packed brown sugar
- 1 cup pumpkin puree
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- Preheat oven to 350 degrees. Spray a baking sheet with nonstick cooking spray and set aside.
- 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 from oven and cool on a cookie rack.
- When cool enough to handle, use your hands to crumble enough cookies to make 1 ½ cups of medium chunks. (You will have leftover cookies). Chill crumbled cookies in fridge until ready to use.
Prepare Frozen Yogurt:
- Combine yogurt, brown sugar, pumpkin puree, cinnamon, and vanilla in a medium bowl.
- Refrigerate mixture for at least two hours or overnight.
- Add yogurt to your ice cream maker and process according to the machine's instructions until thickened and frozen. The finished texture should be similar soft serve, and it should take about 10 to 20 minutes.
- 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.
- Eat frozen yogurt immediately or freeze in an airtight container. Enjoy!
What is your favorite pumpkin treat?