Harvest Moon Pies

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.

Drop scoops of batter onto a parchment lined baking sheet. Smooth them out into rounds.

Bake at 350 degrees F for 12-14 minutes or until the tops are set. Cool completely on a wire rack.

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.