1 can (15-oz.) solid-pack) pumpkin
2 cup(s) (packed) brown sugar
1 cup(s) vegetable oil
2 large eggs
1 teaspoon(s) vanilla extract
3 cups flour
1 1/2 teaspoon(s) cinnamon
1 1/2 teaspoon(s) ginger
1 teaspoon(s) baking soda
1 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/2 teaspoon(s) (ground) cloves
Filling
1/2 cup(s) vegetable shortening, softened
2 cup(s) confectioners' sugar
1 teaspoon(s) vanilla extract
2 large egg whites
1. Preheat oven to 350�F.
Line two baking sheets with parchment paper or grease with
vegetable shortening. In large bowl, beat together pumpkin, brown sugar, oil, eggs
and vanilla extract with electric mixer until blended.
2. In a separate bowl, whisk flour, cinnamon, ginger, baking soda, baking powder, salt and cloves. Add to pumpkin mixture and beat until smooth.
3. Drop batter by tablespoons onto prepared pans. Bake 10 to 12 minutes, rotating
pans halfway through, until tops spring back when lightly touched. Remove from pans
to wire racks to cool completely.
4. Meanwhile, beat together all filling ingredients with electric mixer on high speed until fluffy. Spread 1/2 tsp. filling onto flat side of one cookie and top with another.
Repeat with remaining cookies and filling.