In bowl cream together
1 c shortening
2 c brown sugar
Add 2 eggs one at a time beating well after each.
Beat in 1 tsp vanilla
Combine 3 1/2 c flour, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, 1 tsp salt, 1 tsp cinnamon and 1 tsp ginger
Add to creamed mixture alternating with 1 1/2 c canned pumpkin.
Drop by rounded teaspoon onto greased cookie sheet, flatten slightly with back of spoon.
Bake 400 degrees for 10-11 min. Cool
Filling –
In saucepan combine 1/4 c flour & dash of salt, gradually whisk in 3/4 c milk cook & stir till thickened. Cover & refrigerate till completely cool.
In bowl cream 1 c shortening, 2 c powdered sugar & 2 tsp vanilla.
Add chilled milk mixture. Beat for 7 min till fluffy. Spread on cookies to make sandwiches.
Store in refrigerator.
