12 inch Pumpkin Whoopee Pies
2 3/4 Cup Flour
1 Tsp Baking Powder
1 Tsp Salt
15 Oz Pumpkin Puree - canned or 1 1/2 cups cooked
  2 Lbs Light  Brown Sugar (2 1/2 cups)
1 Tsp Baking Soda
1 Cup Vegetable Oil
2 Egg yokes
1 Tsp Vanilla
  2 Tsp Cinnamon
  1/2 Tsp Ginger
Mix  all dry.  Then add rest and beat well.  Should be like pancake batter. Add water if needed. 
Pour half on parchment paper on metal sheet or pizza pan, 
make mound of about 8-9 inch diameter.  Makes 2 cookies
Bake 350 for 20-35 Minutes. Check with toothpick for clean test.
Heavy steel pans 18-25, others vary. Do not use silicone pans, will not cook as well.


2 Egg Whites
3/4 Cups Hi Ratio Shortening (same as 12 Tbl) **
3 Cups Powdered Sugar
1/8 Tsp Salt
1/2 Tsp Vanilla
  2 TBL Milk - add enough to make smooth and fluffy
** Hi Ratio shortening is used by bakers and is fluffier and reduces grease taste.
Mix on high for 15 minutes until smooth, DO NOT SHORT TIME THIS!!!
Add milk to reach your choice of filling thickness.
After cookies are cool, spoon filling between two above cookies
Cooking time varies by thickness of batter, thick may be done in 8 minutes, thin may take 30 or more.
For more of a dome, chill batter for ten minutes before cooking.