2 Eggs
1/2 C Oil
1-1/4 C Brown sugar
1 tsp Vanilla
1 tsp Cinnamon
1/4 tsp Ginger
1-1/3 C Pumpkin
2 C Flour
3/4 tsp Baking powder
3/4 tsp Baking soda
Preheat oven to 325. Grease 2-3 large cookie sheets. Sift together all dry ingredients; set aside. Combine pumpkin, eggs, and oil. Beat in wet ingredients and add more sifted flour if batter is too thin. Drop by spoonfuls onto cookie sheets and bake for 10-12 mintues. Cool
FILLING:
1-1/2 C Powdered sugar
1/2 C Shortening
1/2 C Vanilla
With a hand mixer beat sugar and shortening together; add vanilla and beat until creamy. Frost cookies on flat side and place another flat cookie on frosting to form a whoopie pie. Wrap each one in plastic wrap and store in refrigerator or freeze.