Pumpkin Whoopie Pies
 
2 cups brown sugar
1 cup vegetable oil
1 1/2 cups canned pumpkin
2 eggs
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1 1/2 tablespoons cinnamon
1/2 tablespoon ginger
1/2 tablespoon ground cloves

Filling:
1 egg white -- beaten
2 tablespoons milk
1 teaspoon vanilla
2 cups confectioners sugar
3/4 cup vegetable shortening

Preheat oven to 350 F. Beat sugar and oil until well blended. Add pumpkin and eggs. In a separate bowl, combine remaining ingredients, then add to wet mixture. Mix well. Drop by heaping teaspoons onto a greased cookie sheet. Bake 10-12 minutes. Cool, then make sandwich from 2 cookies filled with the filling.

Filling: Combine egg white, milk, vanilla and confectioners sugar. Beat well. Add 1 more cup confectioners sugar and shortening. Beat until smooth and spreadable.

Makes 36 whoopie pies