First, preheat oven to 350F and line baking sheets with parchment paper or silicone mats.

Next, in a large mixing bowl add canned pumpkin, oil, egg yolks, brown sugar, and vanilla. Mix until well combined.

Then, in a separate medium sized mixing bowl, add flour, baking powder, baking soda, cloves, cinnamon, ginger, and salt.

Next, begin to add flour mixture to pumpkin mixture, about one cup at a time. Scrape the sides of the bowl with a spatula to ensure it's well mixed. Batter will be thick.

Then, scoop out about a two inch wide lump onto the lined baking sheets. The batter should be spaced an inch apart or so. This batter doesn't spread much. Bake for about 12 minutes or until toothpick inserted comes out clean and you see slight browning on top. Cool on wire racks.

Next, in a large mixing bowl, add egg whites and mix on high stiff peaks form ( a couple of minutes.)

Then, add flour, vanilla, milk, powdered sugar and vegetable shortening. Mix until creamy smooth. Hint: the longer you mix it, the fluffier the filling will become.

Last, spread white filling onto pumpkin cake and top it with a comparable sized pumpkin cake. Repeat until you've filled all of them.