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Pumpkin Whoopies
2 cups brown sugar
1 cup vegetable oil
1-1/2 cup cooked, mashed pumpkin, canned pumpkin works
2 eggs
3 cup all-purpose flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
1-1/2 tbsp. ground cinnamon
1/2 tbsp. ground ginger
1/2 tbsp. ground cloves
Whoopie Filling:
1 egg white
2 tbsp. milk
1 tsp. vanilla extract
2 cups confectioners' sugar
3/4 cup shortening
Directions:
Preheat oven to 350º F.
Lightly grease baking sheets.
Combine the oil and brown sugar. Mix in the pumpkin and eggs,
beating well. Add flour, salt, baking powder, baking soda, vanilla,
cinnamon, ginger and cloves. Mix well. Drop dough by heaping tsp.
onto prepared baking sheets.
Bake for 10 - 12 minutes. Let cookies cool then make sandwiches from two
cookies filled with Whoopie Filling.
Filling:
Beat egg white and mix with the milk, vanilla and 1 cup of the
confectioners' sugar. Mix well, then beat in the shortening and the remaining
cup of confectioners' sugar. Beat until light and fluffy.
Makes 3 dozen.
  
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