Pumpkin-Vanilla Ice Cream Sandwiches

Pumpkin-Vanilla Ice Cream Sandwiches Recipe
Photo: Andrew McCaul; Styling: Gerri Williams for James Reps
These whoopie pies give a whole knew meaning to cake and ice cream! Vanilla ice cream is sandwiched between the festive orange cakes that are pack with pumpkin flavor.

Yield:

Yields: about 25 sandwiches

Recipe Time

Prep: 35 Minutes
Bake: 25 Minutes

Nutritional Information

Calories 272
Fat 12 g
Satfat 4 g
Protein 4 g
Carbohydrate 36 g
Fiber 1 g
Cholesterol 55 mg
Sodium 246 mg

Ingredients

2/3 cup vegetable oil
1 15-oz. can pure pumpkin
2 large eggs
1 1/2 cups sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
1 quart vanilla ice cream
Sprinkles

Preparation

1. Preheat oven to 375°F. In a bowl, whisk oil, pumpkin, eggs, sugar and vanilla. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt. Stir flour mixture into pumpkin mixture until just blended.

2. Place rounded tablespoons of batter on an ungreased baking sheet, spacing them 1 to 2 inches apart. Using damp fingertips, flatten and shape batter into smooth rounds. Bake until beginning to turn light brown, about 12 minutes. Transfer cookies to a wire rack to cool. Repeat with remaining batter.

3. Cover flat side of one cookie with a small scoop of vanilla ice cream and top with another cookie. Roll edges in sprinkles. Serve, or cover in plastic wrap and freeze.

Note:

October 2013
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