Lunch: Pumpkin-Vanilla Ice Cream Sandwiches Recipe | MyRecipes

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.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Pumpkin-Vanilla Ice Cream Sandwiches Recipe | MyRecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

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

Instructions

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.
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.
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.

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