Creme Filled Pumpkin Cookies

Ingredients

2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups pumpkin puree
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

How 2

Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
Mix the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the remaining dry ingredients flour, salt, baking powder, baking soda, vanilla, cinnamon, ginger and cloves and mix well until an even dough is formed.
Using a teaspoon drop a heaped spoon of dough onto the prepared baking sheets leaving about 2 inches of space between the dough blobs.
Bake for 10 to 12 minutes. Let cookies cool on the baking tray then when cool make sandwiches from two cookies using...........

Filling Options # 1 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.

Option #2 Cream Cheese Frosting

1/4 cup butter, softened
4 ounces cream cheese
2 cups confectioners' sugar
1 teaspoons vanilla extract

Beat softened butter and cream cheese until well blended.
Add powdered sugar and vanilla. Beat until creamy.

Option #3 Maple Cream Cheese Frosting

6 ounces cream cheese
1/2 cup butter, softened
2 cups confectioners' sugar
2 Table spoons maple syrup

Beat the cream cheese and butter together in a large bowl until well combined; add the confectioner's sugar and maple syrup and beat until smooth. Store in refrigerator until needed.