Harvest Moon Pies

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 (vanilla, pumpkin, butter pecan…)

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.

About these ads

About swellkid recipes

I am a mother of two boys, a wife, a 1st grade teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me unless otherwise noted. My motto is, if I can do it, you can do it!
This entry was posted in Dessert, Holidays and Special Occasions and tagged , , , , , , , , . Bookmark the permalink.

One Response to Harvest Moon Pies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s