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Pumpkin-Vanilla Ice Cream Sandwiches

Photo: Andrew McCaul; Styling: Gerri Williams for James Reps
Prep time 35 mins
Bake time 25 mins
Yield Yields: about 25 sandwiches
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.

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

Nutrition Information

  • calories 272
  • fat 12 g
  • satfat 4 g
  • protein 4 g
  • carbohydrate 36 g
  • fiber 1 g
  • cholesterol 55 mg
  • sodium 246 mg

How to Make It

  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.