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Pumpkin Gobs

1 Lb. Brown Sugar
1 Cup Vegetable Shortening
2 Cups Canned Pumpkin
3 1/2 Cups Flour
2 Eggs, large
1 teas. Salt
1 teas. Baking Soda
1 teas. Watkins Baking Powder
1 teas. Watkins Vanilla, Original Double-Strength
1 teas. Watkins Cinnamon

Cream together sugar, salt, shortening, vanilla, eggs and pumpkin. Beat until light and fluffy. Sift together flour, soda, baking powder and cinnamon. Add dry ingredients to the wet; mix well. Drop by spoonfuls onto an ungreased cookie sheet. (Cakes should be about 3-inches in diameter when done. Try to make them all the same size - they will later be sandwiched together with filling. Bake at 350 degrees F for 10 - 12 minutes. Take them out of the oven just before they are completely done.

Let them rest on the cookie sheet for a few minutes before removing. Remove to cooling racks or waxed paper table tops to finish cooling. Yields: 30 - 40 cookies, depending on the size. While cooling, make the creme filling.

Creme Filling:
2 Egg Whites
4 Tbsp. Flour
4 Cups Powdered Sugar
1 1/2 cups shortening
2 Tbsp. Milk
2 Tbsp. Watkins Vanilla, Original Double-Strength

Place all of the above ingredients in mixing bowl. Beat at low speed with an electric mixer until moistened. Then beat at high speed for about 10 minutes. The longer you beat this filling the lighter and more marshmallow-like it becomes. You also will have more volume if you beat it a long while. It really is the most delicious filling, but not low-fat. Best to use a stand mixer if you have one so you can let it roar for the full 10 minutes.

Spread filling thickly on one cookie. Place another cookie on top, sandwich style. Place finished cookies on a platter; serve and enjoy. You can wrap gobs in plastic wrap and they freeze well.

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