2 3/4 cups Ben & Jerry's® P.B & Cookies Frozen Desert Non-Dairy , slightly softened
Preheat oven to 375°F (190° C). Combine flour, baking soda and salt in medium bowl; set aside.
Mix Becel® Vegan margarine with sugars in large bowl. Mix in pumpkin puree and vanilla until blended. Gradually add in flour mixture; mix just until blended. Add 2 tsp. (10 mL) cinnamon and maple extract. Drop by tablespoonfuls on ungreased baking sheets, 2-in. (5 cm) apart.
Bake 8 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
Once cooled, add 1-1/2 Tbsp. (22 mL) Ben & Jerry’s® Non-Dairy Frozen Dessert between two cookies. Repeat with remaining cookies and ice cream. Store in freezer until ready to serve.