Refrigerate the can of coconut cream 6-8 hours or overnight to harden the coconut cream.
In a medium bowl, whisk together pumpkin puree, syrup, vanilla, spices, and salt. Chill until completely cold (you can do this the night before and refrigerate it while your coconut cream is chilling overnight).
Chill a bowl in the refrigerator for 10-15 minutes to help whip the cream. Scoop chilled coconut cream out into the chilled bowl. Beat with a hand mixer 2-4 minutes until whipped like cream. (This can be a bit messy, so I've found it helps to break the cream up into smaller chunks before mixing).
Fold a small scoop of the whipped coconut cream into the pumpkin mixture and gently mix together (don't beat it or you'll break up the whipped cream too much).
Slowly fold in the remaining coconut cream. Mixture will be thick but soft, like a mousse.
Sandwich small scoops of mousse between two cookies. Refrigerate about 1-2 hours to firm in the freezer before serving.
If you've left the sandwiches in the freezer for several hours, you may want to set them out 10-15 minutes before serving to soften slightly.
Recipe makes enough for about 12 ice cream sandwiches.
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