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Cooking gluten and diary free... because everyone deserves a cookie!

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Gluten & Dairy Free Holiday Cookie Countdown – Pumpkin Whoopie Pies

November 17, 2012 by angelaskitchen 1 Comment

On the third day of Christmas my true love gave to me…  Gluten Free Dairy Free Pumpkin Whoppies Pies with Maple Cream.  You just gotta love such a great true love, am I right?  This recipe uses my soft and spicy pumpkin cookies for the outer cake and a maple kissed marshmallow cream for the filling.

I will be making a double batch of these little beauties:  one third will be packaged and frozen for Thanksgiving, one third for Christmas, and one third for Christmas gifts.

Gluten & Dairy Free Pumpkin Whoopie Pies

Angela Litzinger at test.angelaskitchen.com
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Ingredients
  

  • One batch of Gluten and Dairy Free Pumpkin Cookies baked and cooled
  • 1 1/2 cups marshmallow fluff purchased or homemade (just be sure gluten free)
  • 1 1/4 cups shortening non-hydroginated and organic preferred
  • 1 1/4 cups powdered sugar
  • 2 tablespoons maple syrup

Instructions
 

  • 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.
  • Put about 2 teaspoons filling on the flat side of half of the pumpkin cookies. Top filling with another pumpkin cookie, sandwiching filling. Enjoy!

 

Filed Under: Christmas, Dairy Free, Desserts & Treats, For the Freezer, GFCF, Gluten Free, Holiday, Recipe, Thanksgiving

Previous Post: « Dixie Crystals Bake It Forward – Gluten Free Dairy Free Ginger Snap Biscotti
Next Post: Menu Plan Monday – November 19, 2012 »

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Trackbacks

  1. Gluten & Dairy Free Christmas Cookie Countdown 2012 says:
    November 22, 2012 at 7:14 pm
    [...] Gluten Free Dairy Free Pumpkin Whoopie Pies (with a maple marshmallow filling).  Bake a double patch.  Package and freeze a third for Thanksgiving, a third for Christmas and a third for Christmas gifts. [...]
    Reply

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