Instructions

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
• In a separate bowl, cream together shortening and sugar until light and fluffy. Beat in egg, then stir in pumpkin puree and buttermilk.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Drop by rounded tablespoons onto prepared baking sheets. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on baking sheets.
• To make the filling: In a large bowl, cream together shortening and butter until light and fluffy. Gradually beat in powdered sugar until smooth. Stir in vanilla and milk until well combined.
• Spread filling on the flat side of half of the whoopie pies, then top with the remaining whoopie pies. Serve immediately or chill until ready to serve.