Pumpkin Whoopie Pies

2 cups brown sugar
1 cup vegetable oil
1 1/2 cups canned pumpkin
2 eggs
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 tablespoons cinnamon
1/2 tablespoon ginger
1/2 tablespoon ground cloves

Filling:
1 egg white, beaten
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar, divided
3/4 cup vegetable shortening

Heat oven to 350 degrees F.

Beat sugar and oil until well blended. Add pumpkin and eggs.

In a separate bowl, combine remaining ingredients, then add to wet mixture. Mix well. Drop by heaping teaspoons onto a greased cookie sheet.

Bake for 10-12 minutes. Cool, then make a sandwich from 2 cookies filled with the filling.

Filling: Combine egg white, milk, vanilla extract and 1 cup confectioners sugar. Beat well. Add remaining 1 cup confectioners' sugar and shortening. Beat until smooth and spreadable, adding more confectioners' sugar, if necessary.

Makes 36 whoopie pies.