Pumpkin and Maple Ice-Cream Sandwiches

Ingredients

• 1 teaspoon baking soda 
• 0.3 cup brown sugar packed
• 0.3 cup brown sugar packed
• 0.5 cup butter softened
• 1 cup pumpkin puree canned
• 0.3 cup egg substitute 
• 2.5 cups flour all-purpose
• 0.8 cup granulated sugar 
• 0.3 cup maple syrup 
• 0.5 teaspoon pumpkin pie spice 
• 0.5 teaspoon salt 
• 1 teaspoon vanilla extract 
• 1 quart whipped cream fat-free

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• blender
• plastic wrap
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour, baking soda, salt, and pie spice, stirring with a whisk.
4. Place granulated sugar, butter, and brown sugar in a large bowl; beat with a mixer at medium speed until well blended.
5. Add pumpkin, egg substitute, and vanilla; beat well. Gradually add flour mixture to sugar mixture, stirring just until moist.
6. Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. With moist hands, flatten cookies into 3-inch circles.
7. Bake at 350 for 15 minutes or until set.
8. Remove cookies from baking sheet; cool completely on wire racks.
9. To prepare filling, combine ice cream and syrup; cover and freeze 30 minutes or until firm.
10. 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.