Cookie Dough:
1 cup shortening
2 cups packed brown sugar
2 eggs
1 tsp. vanilla extract
3-1/2 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 cup canned pumpkin
Filling:
1/4 cup flour
dash of salt
3/4 cup milk
1 cup shortening
2 cups confectioner's sugar
2 tsp. vanilla extract
In a large mixing bowl, cream shortening and brown sugar until light and fluffy. 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 tablespoonful 2 inches apart onto greased baking pans; flatten slightly with back of a spoon. Bake at 400* for 10-11 minutes. Remove to wire racks to cool.
For filling, in a small saucepan, combine flour and salt. Grandually whisk in milk until smooth; bring to a boil. Reduce heat; cook and stir over medium heat 2 minutes or until thickened. Cover and refrigerat until completely cooled.
In a small mixing bowl, beat shortening, confectioner's sugar and vanilla until smooth. Add chilled milk mixture; beat for 7 minutes or until light and fluffy. Spread on the bottom of half of the cookies; top with remaining cookies. Store in fridge. Yield: 2 dozen
