Pumpkin Whoopie Cookies

1 cup shortening
2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1-1/2 cups cooked or canned pumpkin

FILLING:

1/4 cup all-purpose flour
Dash salt
3/4 cup milk
1 cup shortening
2 cups confectioners' sugar
2 teaspoons vanilla extract

SERVINGS 24

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. Yield: about 2 dozen.