Ingredients
1 cup shortening
2 cups packed brown sugar
2 large eggs, room temperature
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 pumpkin
Filling
1/4 cup all-purpose flour
Dash salt
3/4 cup whole milk
1 cup shortening
2 cups confectioners’ sugar
2 teaspoons vanilla extract
Directions
Preheat oven to 400°. Mix shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla. In another bowl, whisk the next 6 ingredients; mix into creamed mixture alternately with pumpkin.
Place rounded tablespoonfuls two inches apart onto greased baking sheets; flatten slightly with the back of a spoon. Bake 10-11 minutes. Remove to wire racks to cool.
For filling, combine flour and salt in a small saucepan. Gradually whisk in milk until smooth; bring to a boil over medium-high heat. Reduce heat to medium; cook and stir until thickened, about two minutes. Refrigerate, covered, until completely cooled.
In another bowl, beat shortening, confectioners’ sugar and vanilla until smooth. Add chilled milk mixture; beat until light and fluffy, about seven minutes. Spread on the bottoms of half of the cookies; cover with remaining cookies. Store in the refrigerator.
