Who doesn’t love an ice cream sandwich? These pumpkin and spice moon pies are the perfect treat for fall. Thanks to my husband Harley for the catchy title.
- 2 eggs
- 2 C. brown sugar
- 1 C. vegetable oil
- 2 C. canned pumpkin,
- 1 t. cinnamon
- 1 t. ground ginger
- 1/4 t. ground cloves
- 1 t. baking powder
- 1 t. baking soda
- 1 t. salt
- 1 t. maple extract
- 3 c. flour
- ice cream for filling
Beat eggs, brown sugar, and oil until smooth. Add the pumpkin, spices, baking powder, baking soda, salt, and maple extract. Add the flour a little bit at a time. Drop scoops of batter onto a parchment lined baking sheet. Smooth them out into rounds.
Bake at 350 degrees for 12-14 minutes or until the tops are set. Cool completely on a wire rack. Let the ice cream soften for about twenty minutes. Spread about 1/4 C. of ice cream in between each pumpkin cake. Wrap in waxed paper and freeze for at least an hour before serving.
swellkid 
Wow Carrie, these look amazing! And good job on the name Harley!
Too cool and you know they have such fun ice cream flavors in the fall. Hmm, wait I haven’t even perused the flavors recently, will do that soon!