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.

The Recipe: Gluten & Dairy Free Pumpkin Whoopie Pies


  • 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


  • 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!