Pumpkin Whoopie Pies Recipe

In a large 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 tablespoonfuls 2 in. apart onto greased baking pans; flatten slightly with the 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. Gradually whisk in milk until smooth; bring to a boil. Reduce heat; cook and stir over medium heat 2 minutes or until thickened. Cover and refrigerate until completely cooled. In a small bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat for 7 minutes or until light and fluffy. Spread on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.