Ingredients Jump to Instructions ↓

  1. 1 can(s) (15-oz. solid-pack) pumpkin

  2. 2 cup(s) (packed) brown sugar

  3. 1 cup(s) vegetable oil

  4. 2 large eggs

  5. 3 cup(s) flour

  6. 1 1/2 teaspoon(s) cinnamon

  7. 11/2 teaspoon(s) ginger

  8. 1 teaspoon(s) baking soda

  9. 1 teaspoon(s) baking powder

  10. 1/2 teaspoon(s) salt

  11. 1/2 teaspoon(s) (ground) cloves

  12. 5 cup(s) vegetable shortening , softened

  13. 2 cup(s) confectioners' sugar

  14. 1 teaspoon(s) vanilla extract

  15. 2 large egg whites

Instructions Jump to Ingredients ↑

  1. 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.


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