Pumpkin and Maple Ice-Cream Sandwiches

Name: Pumpkin and Maple Ice-Cream Sandwiches
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 15
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 79 milliliters packed brown sugar; 118 milliliters butter, softened; 237 milliliters canned pumpkin puree; 59 milliliters egg substitute; 591 milliliters all-purpose flour; 177 milliliters granulated sugar; 79 milliliters maple syrup; 1 teaspoons pumpkin pie spice; 1 teaspoons salt; 1 teaspoon vanilla extract; 946 milliliters fat-free vanilla ice cream

For 66 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 15. One serving contains 346 calories, 5g of protein, and 13g of fat. A mixture of granulated sugar, brown sugar, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

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Measuring Cup

Knife

Combine flour, baking soda, salt, and pie spice, stirring with a whisk.

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Baking Soda

All Purpose Flour

Salt

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Whisk

Place granulated sugar, butter, and brown sugar in a large bowl; beat with a mixer at medium speed until well blended.

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Granulated Sugar

Brown Sugar

Butter

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Blender

Bowl

Add pumpkin, egg substitute, and vanilla; beat well. Gradually add flour mixture to sugar mixture, stirring just until moist.

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Egg Substitute

Pumpkin

Vanilla

All Purpose Flour

Sugar

Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. With moist hands, flatten cookies into 3-inch circles.

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Cooking Spray

Dough

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Baking Sheet

Bake at 350 for 15 minutes or until set.

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Oven

Remove cookies from baking sheet; cool completely on wire racks.

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Equipment you will use

Baking Sheet

To prepare filling, combine ice cream and syrup; cover and freeze 30 minutes or until firm.

Ingredients you will need

Ice Cream

Syrup

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.

Ingredients you will need

Ice Cream

Spread

Wrap