Pumpkin Whoopie Pies

  3 Cup flour                                                                             2 Cup pumpkin

  1 Tsp baking powder                                                               1 Tsp vanilla

  1 Tsp baking soda                                                                      Filling

  1 Tsp salt                                                                                  2 egg whites

  1 Tsp Cinnamon                                                                        2 Tsp vanilla

  1 Tsp Ginger                                                                             4 Tbl flour

  1/2 Tsp Cloves                                                                          2 Tbl milk

  2 1/2 Cup brown sugar                                                               4 Cup confectioners sugar

  1 Cup vegetable oil                                                                    1 1/2 Cup vegetable shortening

  2 Egg Yolks                                                                            

Preparation -Combine flour, baking powder, baking soda, and spices in a mixing bowl; set aside. In a separate mixing bowl, cream together sugar, oil, eggs, pumpkin and vanilla. Mix all ingredients together. Bake as drop cookies. Drop by rounded tablespoons full onto ungreased non-stick cookie sheets and bake in a preheated oven at 350 for 10 to 12 minutes or until the centers of the cookies spring back when lightly pressed. Cool thoroughly on wire racks or paper towels before spreading with filling.

Filling Preparation -Beat egg whites until stiff; set aside. Combine other ingredients and beat very hard - several minutes at high speed. Mix in beaten egg whites. To make whoopie pies - Spread a generous amount of filling on a completely cooled cookie, then top with another cookie. Wrap each whoopie pie individually in plastic wrap.