Pumpkin Whoopie Pies

By Marilou

Ingredients

• Filling:
• 1 Cup Shortening
• 2 Cups Packed Brown Sugar
• 2 Eggs
• 1 Teaspoon Vanilla Extract
• 3- 1/2 Cups All-Purpose Flour
• 1-1/2 Teaspoons Baking Powder
• 1-1/2 Teaspoons Baking Soda
• 1 Teaspoon Salt
• 1 Teaspoon Ground Cinnamon
• 1 Teaspoon Ground Ginger
• 1-1/2 Cups Canned Pumpkin
• 1/4 Cup All-Purpose Flour
• Dash Salt
• 3/4 Cup Milk
• 1 Cup Shortening
• 2 Cups Confectioners’ Sugar
• 2 Teaspoons Vanilla Extract

Preparation

Step 1

In A Mixing Bowl, Cream Shortening And Brown Sugar. Add Eggs, One At A Time, Beating Well After Each Addition. Beat In Vanilla. Combine The Flour, Baking Powder, Baking Soda, Salt, Cinnamon And Ginger; Add To Creamed Mixture Alternately With Pumpkin. Drop By Rounded Tablespoonfuls 2 In. Apart Onto Greased Baking Sheets; Flatten Slightly With The Back Of A Spoon. Bake At 4000 For 10-11 Minutes. Remove To Wire Racks To Cool.
For Filling, Combine The Flour And Salt In A Saucepan. Gradually Whisk In Milk Until Smooth; Cook And Stir Over Medium Heat For 5-7 Minutes Or Until Thickened. Cover And Refrigerate Until Completely Cooled. In A Mixing Bowl, Cream Shortening, Confectioners’ Sugar And Vanilla. Add Chilled Milk Mixture; Beat For 7 Minutes Or Until Fluffy. Spread On The Bottom Of Half Of The Cookies; Top With Remaining -Cookies. Store In The Refrigerator.