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.
What a great fall treat!