This is a fun dessert option for your next fall family gathering. For even more fun, insert a craft stick into the ice cream center before freezing to create a frozen cookie pop!
INGREDIENTS | SERVES 18
2 cups packed dark brown sugar
1 cup vegetable oil
1½ cups pumpkin purée
1 tablespoon vanilla extract
2 large eggs
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons cinnamon
½ teaspoon cardamom
2 teaspoons ground cloves
2 teaspoons ground ginger
1 quart Caramel Pecan Ice Cream
Easier Filling
To make filling the soft, cakey whoopie pies easier, put them in the freezer for a few minutes to firm them up before filling them.
DIRECTIONS
1. Preheat the oven to 350°F. Prepare two large baking sheets with parchment paper and set aside.
2. Cream sugar, oil, pumpkin purée, vanilla, and eggs in mixer, scraping down the sides of the bowl occasionally.
3. Add flour, salt, baking soda, baking powder, cinnamon, cardamom, ground cloves, and ginger. Mix on low until just combined.
4. Drop dough by heaping teaspoons on parchment-lined cookie sheets, spacing at least 2 apart. Bake 10–12 minutes.
5. Sandwich about ¼ cup softened ice cream in the middle of two cookies, and repeat with remaining ice cream.
