Pumpkin and Maple Ice-Cream Sandwiches

Photo: Karry Hosford
Both pumpkin puree and pumpkin pie spice are used in the cake–like cookies that sandwich the maple–flavored ice cream. You can wrap these up individually and take one out of the freezer whenever you need a sweet treat.

Yield:

15 servings (serving size: 1 sandwich)

Recipe from

Nutritional Information

Calories 263
Caloriesfromfat 22 %
Fat 6.5 g
Satfat 3.9 g
Monofat 1.8 g
Polyfat 0.4 g
Protein 4.5 g
Carbohydrate 46.9 g
Fiber 1.6 g
Cholesterol 16 mg
Iron 1.5 mg
Sodium 213 mg
Calcium 90 mg

Ingredients

Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
3/4 cup granulated sugar
1/2 cup butter, softened
1/3 cup packed brown sugar
1 cup canned pumpkin puree
1/4 cup egg substitute
1 teaspoon vanilla extract
Cooking spray
Filling:
1 quart fat-free vanilla ice cream
1/3 cup maple syrup

Preparation

Preheat oven to 350°.

To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and pie spice, stirring with a whisk. Place granulated sugar, butter, and brown sugar in a large bowl; beat with a mixer at medium speed until well blended. Add pumpkin, egg substitute, and vanilla; beat well. Gradually add flour mixture to sugar mixture, stirring just until moist.

Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. With moist hands, flatten cookies into 3-inch circles. Bake at 350° for 15 minutes or until set. Remove cookies from baking sheet; cool completely on wire racks.

To prepare filling, combine ice cream and syrup; cover and freeze 30 minutes or until firm. Spread about 1/4 cup ice cream onto the flat side of each of 15 cookies. Top with remaining cookies, flat sides down, pressing gently. Wrap each sandwich tightly in plastic wrap; freeze 4 hours or until firm.

Note:

Katherine Cobbs,

July 2003