Pumpkin Whoopie Pies

2 cups brown sugar, firmly packed
1 cup vegetable oil
1 1/2 cups cooked, mashed pumpkin (canned pumpkin is okay)
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1-1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves

Preheat oven to 350°. Lightly grease baking sheets.

Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, vanilla extract, cinnamon, ginger and cloves. Mix well. Drop dough by heaping teaspoons onto the prepared baking sheets. Bake for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.

Whoopie Pie Filling:
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
3/4 cup shortening

Beat egg white and mix with the milk, vanilla extract and 1 cup of the confectioners' sugar. Mix well, then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy. Yields 3 dozen.