Pumpkin Whoopie Pie's

I had never had a Whoopie Pie until I was back east and Anthony’s sister, Pam, sent me back to Idaho with two containers of them. The ones that Pam made were chocolate with a vanilla frosting center. Fast forward to our recent family craze of all things pumpkin and Nick made these absolutely delicious Pumpkin Whoopie Pie’s last night with a Cream Chesses filling. Nick’s were much smaller in size than Pam’s. That way when you eat three of them you don't feel as guilty because they are mini Whoopie Pies!

Pumpkin Whoopie Pies

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 canned cooked pumpkin

Filling:

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

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 degrees F for 10-11 minutes. Remove to wire racks to cool.

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Spread on the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator.