Cookie ingredients & instructions:
1 cup shortening
2 cups brown sugar
1 tsp vanilla extract
3-1/2 cups all-purpose flour
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1-1/2 cups canned pumpkin
1) In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and ginger; add to creamed mixture alternately with pumpkin.
2) Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets; flatten slightly with back of spoon. Bake at 400 degrees for 10-11 mins. Remove to wire racks to cool.
3) Frost one side with cream cheese frosting, spreading on bottom half of the cookie; top with remaining cookie. Store in refrigerator.
Cream cheese frosting Filling:
4 cups icing sugar
1/2 cup butter, softened
1 8 oz package of cream cheese, softened
1 tsp vanilla
Combine in large mixing bowl and beat on med-high until light and fluffy.
(**NOTE: sometimes you need more icing sugar for the frosting if it's still too runny to make it more spreadable)