Harvest Moon Pies

• 2 Eggs
• 2 cups Brown Sugar
• 1 cup Vegetable Oil
• 2 cups Canned Pumpkin
• 1 teaspoon Cinnamon
• 1 teaspoon Ground Ginger
• 1/4 teaspoons Ground Clove
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 1 teaspoon Maple Extract
• 3 cups Flour
• 1 gallon Ice Cream For Filling

1. In a large bowl, beat eggs, brown sugar, and oil until smooth. Add the pumpkin, spices, baking powder, baking soda, salt, and maple extract. Add the flour a little bit at a time until it has all been added and everything is thoroughly combined.
2. Drop scoops of batter onto a parchment lined baking sheet. Smooth them out into rounds.
3. Bake at 350 degrees F for 12-14 minutes or until the tops are set. Cool completely on a wire rack.
4. Let the ice cream soften for about twenty minutes. Spread about 1/4 Cup of ice cream in between each pumpkin cake. Wrap in waxed paper and freeze for at least an hour before serving.

eggs, brown sugar, vegetable oil, pumpkin, cinnamon, ground ginger, ubc, baking soda, baking powder, salt, maple, flour

Taken from tastykitchen.com/recipes/desserts/harvest-moon-pies/ (may not work)