Here are two recipes with a different kind of filling in each.PUMPKIN GOBS

2 c. brown sugar
1 c. oil
2 c. pumpkin
2 eggs
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1 tsp. salt
1 tsp. vanilla
3 c. flour

Cream sugar, oil, eggs and pumpkin. Add vanilla and dry
ingredients. Mix thoroughly and drop by tablespoons on lightly
greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes. When
cool, fill with gob filling.

Pumpkin Gobs (Filling):
1 box (3 oz.) instant vanilla
pudding
1 c. sugar
1 c. milk
1 c. shortening
1 tsp. vanilla
Put all ingredients in mixing bowl and beat until it is
thick enough to spread on cookies. Put filling on one cookie
and top with another. These freeze well.PUMPKIN GOBS

2 c. brown sugar
1 c. Crisco
2 c. pumpkin
2 eggs
3 1/2 c. flour
1 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda

Filling:
1/2 c. Crisco
1/2 c. oleo
1 c. granulated sugar
3/4 c. milk
3 Tbsp. flour
1 tsp. vanilla

Cream together sugar, Crisco and eggs. Add pumpkin and
vanilla. Sift together flour, cinnamon, salt, baking powder,
baking soda, cloves and ginger and add to mixture. Bake about
12 minutes at 350 degrees. Cool, then fill with filling.
Filling: Beat the Crisco and oleo a little, then add
(slowly) the sugar, milk, flour and vanilla. Beat on high
speed until light and fluffy (about 10 to 15 minutes).