Pumpkin woopie pies

By Jeanie Gover of Rockland, Maine, took a runner-up spot in Quick & Simple's Best Pumpkin Recipe Contest with her autumn-inspired playful dessert
By Quick & Simple Staff


1 can(s) (15-oz. solid-pack) pumpkin
2 cup(s) (packed) brown sugar
1 cup(s) oil
2 large eggs
1 teaspoon(s) vanilla extract
3 cup(s) flour
1 1/2 teaspoon(s) cinnamon
11/2 teaspoon(s) ginger
1 teaspoon(s) baking soda
1 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/2 teaspoon(s) (ground) cloves
Filling

1/2 cup(s) vegetable shortening, softened
2 cup(s) confectioners' sugar
1 teaspoon(s) vanilla extract
2 large egg whites

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Directions

Preheat oven to 350ºF. Line two baking sheets with parchment paper or grease with vegetable shortening. In large bowl, beat together pumpkin, brown sugar, oil, eggs and vanilla extract with electric mixer until blended.
In a separate bowl, whisk flour, cinnamon, ginger, baking soda, baking powder, salt and cloves. Add to pumpkin mixture and beat until smooth.
Drop batter by tablespoons onto prepared pans. Bake 10 to 12 minutes, rotating pans halfway through, until tops spring back when lightly touched. Remove from pans to wire racks to cool completely.
Meanwhile, beat together all filling ingredients with electric mixer on high speed until fluffy. Spread 1/2 tsp. filling onto flat side of one cookie and top with another. Repeat with remaining cookies and filling.