2 (heaping) c. brown sugar
1 c. shortening
2 eggs
2 c. pumpkin
1 tsp. vanilla extract
3 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger
1 tsp. salt
5 tbsp. flour
1 c. milk
1/2 c. butter
1/2 c. shortening
2 c. confectioners' sugar
1/2 tsp. vanilla extract

Must use all vegetable shortening and butter.

Cream brown sugar and 1 cup shortening in bowl until light. Blend in eggs. Add pumpkin and 1 teaspoon vanilla, mix well. Sift in flour, baking powder, soda, cinnamon, cloves, ginger and salt. Mix well. Drop by teaspoonsfuls onto cookie sheet.

Bake at 400 degrees for 10 minutes. Cool on wire rack.

Filling: Blend 5 tablespoons flour and 1 cup milk in saucepan over low heat stirring constantly. Heat until thickened. Cool. Cream butter and 1/2 cup shortening until light. Add 2 cups confectioners' sugar and 1/2 teaspoon vanilla. Add flour mixture gradually beating until smooth. Put filling between 2 cookies.