Pumpkin Whoopie Pies

Ingredients

Cookies:
• 2 cups brown sugar
• 1 cup canola oil
• 1 can pumpkin puree
• 2 eggs
• 1 teaspoon vanilla extract
• 3 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground white pepper
• 1 1/2 teaspoons ground ginger
Buttercream filling:
• 1 egg white
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• 2 cups powdered sugar, divided
• 3/4 cup shortening

Instructions

1. Preheat your oven to 325 degrees. Line your baking sheets with parchment paper. Add the brown sugar and canola oil to a large bowl. Mix until well combined.
2. Add the pumpkin, eggs, and vanilla and stir until smooth.
3. Stir together flour, salt, baking powder, baking soda, cinnamon, cardamom, cloves, white pepper and ginger in a medium bowl.
4. Add to the wet mixture and stir until just combined.
5. If you have a piping bag, spoon the batter into a piping bag and pipe onto the prepared sheets. If not, spoon onto the baking sheets.
6. Bake for 10-12 minutes. Let cool completely. While waiting for the cookies to bake and cool, make the buttercream.
7. In a separate bowl, combine the egg white, milk, vanilla extract and 1 cup of powdered sugar. Using an electric mixer, beat on high until light and creamy. Add the shortening and the remaining cup of powdered sugar and beat until light.
8. Add the filling to one cookie and sandwich another cookie on top. Smooth the sides with a knife if desired.