Gluten Free Pumpkin Whoopie Pies

• 7- 1/2 ounces, weight All Purpose Gluten Free Flour Mix
• 1 teaspoon Xanthan Gum
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 2 teaspoons Ground Cinnamon
• 1/4 teaspoons Ground Ginger
• 18 teaspoons Ground Cloves
• 1 Egg, Slightly Beaten
• 3/4 cups Pure Pumpkin
• 1/2 cups Vegetable Oil
• 1 cup Brown Sugar, Firmly Packed
• 1/2 teaspoons Vanilla Extract
• 3 ounces, weight Cream Cheese, Softened
• 3/4 cups Marshmallow Fluff

1. Preheat oven to 350 degrees F. Cover a baking sheet with parchment paper.
2. In a large bowl combine flour mix, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
3. Set aside.
4. In a medium bowl combine egg, pumpkin, oil, sugar, and vanilla.
5. Add this to the dry ingredients and mix until smooth.
6. Drop dough (it will be thin) by heaping tablespoonfuls onto the prepared pan leaving room for the cookies to spread.
7. Bake 10-12 minutes.
8. Then remove from the oven and allow cookies to cool on racks.
9. Meanwhile, make filling.
10. Combine softened cream cheese and marshmallow fluff until smooth.
11. Spread the filling onto the bottom of one cookie and top with another cookie to form a sandwich.
12. Makes about 14 Whoopie Pies.

flour, xanthan gum, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground cloves, egg, pumpkin, vegetable oil, brown sugar, vanilla, weight cream cheese, marshmallow fluff

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-pumpkin-whoopie-pies/ (may not work)