2 1/2 cups brown sugar
2 eggs
2 cups pumpkin
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon,
1 teaspoon vanilla
1 teaspoon ginger
1/2 teaspoon ground cloves
1 cup vegetable oil
Filling
2 egg whites
2 teaspoons vanilla
4 Tablespoons flour
4 Tablespoons milk
4 cups confectioners sugar
1 1/2 cups shortening, such as Crisco
Cookie Preparation
Cream together sugar, oil, eggs and pumpkin and vanilla. Combine dry
ingredients in a separate bowl. Mix all ingredients together. Drop by tablespoons full onto an ungreased cookie sheet, making them all about the same size. Bake at 350 degrees for 10 to 12
minutes. Cool thoroughly. These will be large cake like cookies.
Filling Preparation
Beat egg whites until stiff, set aside. Combine other ingredients, and beat
very hard for several minutes at high speed. Fold in beaten egg whites.
To assemble whoopee pies, take one soft pumpkin cookie spread it generously
with filling; top with another cookie. Individually wrap each whoopee pie in
plastic wrap.