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Countdown # 8 Eggnog Pumpkin Milk Shake with Cinnamon Wafer Cookies

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 6 servings
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3 eggs, separated, whites reserved for Cinnamon Wafer Cookies

1 cup sugar

1 cup heavy cream

1 cup milk

1 (15-ounce) can pumpkin puree

2 tablespoons vanilla extract

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg, plus more for garnish

4 cups vanilla ice cream

Whipped cream, for garnish

Cinnamon Wafer Cookies, for garnish, recipe follows

Cinnamon Wafer Cookies: 

1/2 cup all-purpose flour

1/2 teaspoon salt

1/2 cup sugar

1/2 teaspoon cinnamon

Pinch nutmeg

3 egg whites, beaten

1/2 stick melted butter

1/2 teaspoon vanilla extract


  1. Add all the milk shake ingredients except the ice cream into a blender and blend until smooth. Add the ice cream and blend until smooth and thick. Pour into glasses, garnish with whipped cream, ground nutmeg, and a Cinnamon Wafer Cookie shard.

Cinnamon Wafer Cookies: 

  1. Preheat the oven to 350 degrees F. Lightly grease a 9- by 13-inch cookie sheet. 
  2. In a bowl, mix all the dry ingredients together. Add the wet ingredients to the dry ingredient mixture. Spread the mixture thinly and evenly on the prepared cookie sheet. Bake until golden brown, 8 to 10 minutes. Let cool. Break into shards. Use as garnish for Pumpkin Milk Shakes.