Ingredients
3-1/4 cups all-purpose flour1-1/2 cups sugar2 teaspoons baking powder2 teaspoons baking soda1-1/2 teaspoons ground cinnamon1 teaspoon ground nutmeg1 teaspoon ground cloves1/2 teaspoon salt5 large eggs, room temperature1 can (15 ounces) pumpkin1/2 cup water1/2 cup canola oil1 teaspoon vanilla extractFILLING:6 tablespoons all-purpose flour1 dash salt1 cup plus 2 tablespoons unsweetened almond milk1-1/2 cups shortening3 cups confectioners’ sugar3 teaspoons vanilla extractOptional: Toasted chopped pecans, miniature semisweet chocolate chips and ground cinnamon
Preparation
Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. In another bowl, whisk the eggs, pumpkin, water, oil and vanilla. Stir into dry ingredients just until moistened.
Drop by 2 tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 8-10 minutes. Remove to wire racks to cool completely.
For filling, combine flour and salt in a small saucepan. Gradually whisk in milk until smooth; bring to a boil over medium-high heat. Reduce heat to medium; cook and stir until thickened, about 2 minutes. Refrigerate, covered, until completely cooled.
In another bowl, beat shortening, confectioners’ sugar and vanilla until smooth. Add cooled milk mixture; beat until light and fluffy, about 7 minutes. Spread about 3 tablespoons filling on bottoms of half the cookies; cover with remaining cookies. Store in the refrigerator. If desired, roll the filled pies in pecans or chocolate chips and sprinkle with additional cinnamon.
