Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper, set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, about 3 minutes. Stir in the honey, vanilla extract and egg until well incorporated. Add the flour, baking powder, baking soda, salt and cinnamon, and stir until combined. Scoop out the dough evenly, using a small ice cream scoop, onto the prepared baking sheets. Sprinkle with the white crystal sprinkles and bake until lightly golden brown around the edges, about 8 to 10 minutes. Remove from the oven and let cool slightly on the baking sheets, about 5 minutes, before transferring them to a wire rack to cool completely.

To prepare the ice cream, stir together the softened vanilla ice cream, pumpkin pie filling, and pumpkin pie spice until well combined. Transfer to a metal loaf pan or return to the original container. Cover and chill until set, about 4 hours or overnight.

To assemble the sandwiches, lay out half of the cookies upside down. Place a scoop of ice cream on top of each and then sandwich together with the other half of the cookies, pressing firmly. Return to the baking pan and freezer until set, at least 1 hour before eating. Keep them in the freezer for up to 1 month, until ready to serve. Enjoy!