Gluten & Dairy Free Pumpkin Whoopie Pies
Recipe type: gluten free, dairy free, gff, desserts and treats, cookies, cake
Serves: makes 18
  • One batch of Gluten and Dairy Free Pumpkin Cookies, baked and cooled
  • 1½ cups marshmallow fluff, purchased or homemade (just be sure gluten free)
  • 1¼ cups shortening (non-hydroginated and organic preferred)
  • 1¼ cups powdered sugar
  • 2 tablespoons maple syrup
  1. Cream shortening and marshmallow fluff until smooth and fluffy. Add powdered sugar and maple syrup. Blend together, scraping down mixing bowl as needed until incorporated.
  2. Put about 2 teaspoons filling on the flat side of half of the pumpkin cookies. Top filling with another pumpkin cookie, sandwiching filling. Enjoy!
Recipe by Angela's Kitchen at