In large bowl, combine sugars, canola oil and vanilla extract. In small bowl, combine pumpkin, molasses and cashew milk. Add to sugar mixture. Combine flour, baking soda, baking powder, salt and spices. Add to liquid mixture.
Divide dough into 48 equal pieces. Roll into balls and flatten. Bake for 6 minutes. Allow to cool for 5 minutes. Transfer to wire rack to cool.
Frosting:
Beat shortening. Add powdered sugar. Once small pellets form, add milk. Beat until fluffy. Spread frosting between two cookies.
Recipe by The Emotional Baker at https://theemotionalbaker.com/pumpkin-ginger-sandwich-cookies/