Author Angela Litzinger at test.angelaskitchen.com
Ingredients
One batch of Gluten and Dairy Free Pumpkin Cookiesbaked and cooled
1 1/2cupsmarshmallow fluffpurchased or homemade (just be sure gluten free)
1 1/4cupsshorteningnon-hydroginated and organic preferred
1 1/4cupspowdered sugar
2tablespoonsmaple 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!