Recipe: Pumpkin Whoopee Pie Ice Cream Sandwiches

July 2020

• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 2 cups packed dark brown sugar
• 1 cup vegetable oil
• 3 cups pure pumpkin puree
• 2 large eggs
• 1/2 teaspoon pure vanilla

Suggested ice cream flavors: pumpkin, French vanilla, butter pecan, cinnamon, or dark chocolate.

Heat oven to 350 F. Line two baking sheets with parchment paper. In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. Set aside. In another bowl, whisk the brown sugar and oil until well combined. Add the pumpkin puree and whisk to combine. Add eggs and vanilla until well mixed. Add the flour mixture 1/2 cup at a time, and stir until combined. In 1/3-cup scoops, put the cookie dough on the baking sheets. They will spread a little, so leave some space between them. Bake for 11-13 minutes or until a toothpick comes out clean.

Remove from the oven and let cool before removing from the pan. Once cooled, wrap them individually and freeze. When ready to serve, take one cookie and place a big scoop of your favorite ice cream on it. Then, top with another cookie and enjoy.