Pumpkin Wnoopie Pies
|Vanilla extract||1 Teaspoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Cooked pumpkin/Canned pumpkin||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Shortening||1 Cup (16 tbs)|
|Confectioners sugar||2 Cup (32 tbs)|
|Vanilla extract||2 Teaspoon|
In a mixing bowl, cream shortening and brown sugar.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Combine the flour, baking powder, baking soda, salt, cinnamon and ginger; add to creamed mixture alternately with pumpkin.
Drop by rounded tablespoonfuls 2 in apart onto greased baking sheets; flatten slightly with the back of a spoon.
Bake at 400° for 10-11 minutes.
Remove to wire racks to cool.
For filling, combine the flour and salt in a saucepan.
Gradually whisk in milk until smooth; cook and stir over medium heat for 5-7 minutes or until thickened.
Cover and refrigerate until completely cooled.
In a mixing bowl, cream shortening, confectioners' sugar and vanilla.
Add chilled milk mixture; beat for 7 minutes or until fluffy.
Spread on the bottom of half of the cookies; top with remaining cookies.
Store in the refrigerator.