Recipes

Keto Pumpkin Whoopie Pies

This Delicious Keto Pumpkin Whoopie Pies Recipe is the perfect fall treat. Fluffy pumpkin spiced cookies, sandwiched with a rich cream cheese frosting. Best of all, they are low carb, gluten free, and keto friendly.

a dish lined with parchment paper and filled with pumpkin spice whoopie pies filled with cream cheese frosting.

Ingredients in Keto Pumpkin Whoopie Pies

Ingredients laid out individual bowls to make low carb, gluten free, and sugar free whoopie pies.

Ingredients Notes

  • Almond flour: To make these keto whoopie pies, I recommend using a blanched almond flour or a super fine almond flour. This will give you the best texture. Try my Keto Pumpkin Pie Recipe.

  • Coconut flour: When it comes to low carb baked goods, I find that working with a mixture of almond flour and coconut flour combined gives a much better texture than using either of them alone. This is the brand that I recommend.

  • Pumpkin pie spice: Many grocery stores carry pumpkin pie spice now, but I prefer to make my own. Try my Homemade Pumpkin Pie Spice Recipe.

  • Almond butter: For these keto pumpkin spice whoopie pies I used a creamy almond butter. You want to make sure that it is not too oily. You can also use peanut butter or cashew butter.

  • Pumpkin puree: You want to make sure that the only ingredient in the pumpkin puree is pumpkin. Pumpkin pie filling is not the same thing and is loaded with sugar. Try these Double Chocolate Pumpkin Spice Muffins.

  • Sugar free maple syrup: This is the brand that I recommend.

  • Cream cheese: To make these low carb whoopie pies, I used a full-fat cream cheese. You can also use mascarpone. Try these Keto Pumpkin Cupcakes with Cream Cheese Frosting.

  • Sweetener: You can use any of your favorite low carb sweeteners. My favorite option is a mix of erythritol and monk fruit. This is the brand that I use.

How to Make Keto Whoopie Pies

Step by step photos for how to make and assemble Keto Pumpkin Spice Whoopie Pies

Step by Step Instructions

STEP 1: Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.

STEP 2: To a large mixing bowl, add the almond flour, coconut flour, pumpkin pie spice, salt, baking soda. Whisk to combine. Add the butter, almond butter, eggs, pumpkin puree, maple syrup, and vanilla extract. Mix until well combined.

STEP 3: Using a small cookie scoop (about 2 tablespoons), scoop balls of dough and place them onto the prepared baking sheet. This should make 20 equal sized cookies. Lightly press each dough ball with a spatula

STEP 4: Bake until golden brown, about 15 to 20 minutes. Cool on the baking sheet for 10 minutes and then transfer to a cooling rack to continue cooling.While the cookies are cooling, make the filling: Add the cream cheese, butter, vanilla extract, and cinnamon to a mixing bowl. Using a hand mixer on the low setting, whisk until smooth. Spoon 2 tablespoons of the frosting onto the bottom of 10 of the cookies. Top those 10 cookies with the remaining cookies.

a dish lined with parchment paper and filled with pumpkin spice whoopie pies filled with cream cheese frosting.

Recipe Tips and Variations

  • Storage: Store leftover keto whoopie pies in an airtight container in the fridge for up to 5 days.

  • Change the extracts: For different flavor variations, try swapping the vanilla extract out for maple extract, caramel extract, or coffee extract.

  • Use Chocolate frosting: These keto pumpkin whoopie pies are also delicious with a Keto Chocolate Cream Cheese Frosting.

  • Add salt: These are delicious with some flaky sea salt sprinkled on top of the cookies after they come out of the oven.

  • Make a lemon variation: To make lemon whoopie pies with lemon cream cheese frosting, simply swap the pumpkin puree for apple sauce, add 2 tablespoons of lemon juice to the cookie dough, and swap the vanilla extract for lemon extract.

a dish lined with parchment paper and filled with pumpkin spice whoopie pies filled with cream cheese frosting.

Frequently Asked Questions

How to make dairy free whoopie pie filling

To make the cream cheese filling for whoopie pies dairy free, simply substitute a plant based cream cheese. There are some really great brands on the market now.

Is pumpkin keto friendly?

¼ cup of pumpkin puree only has 3 net carbs.

a dish lined with parchment paper and filled with pumpkin spice whoopie pies filled with cream cheese frosting.

More Keto Pumpkin Recipes

  • Pumpkin Spice Hot Buttered Rum – low carb, sugar free
  • Keto Pumpkin Pie – gluten free, sugar free
  • Pumpkin Spice Keto Creme Brulee
  • Caramel Pumpkin Spice Granola – Keto, Dairy Free

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a dish lined with parchment paper and filled with pumpkin spice whoopie pies filled with cream cheese frosting.

Keto Pumpkin Whoopie Pies



  • Author:
    Kyndra Holley

  • Total Time:
    30 minutes

  • Yield:
    10 cookies

  • Diet:
    Gluten Free


Print Recipe


Pin Recipe

Description

This Delicious Keto Pumpkin Whoopie Pies Recipe is the perfect fall treat. Fluffy pumpkin spiced cookies, sandwiched with a rich cream cheese frosting. Best of all, they are low carb, gluten free, and keto friendly. 


Ingredients


Units

For the Cookies

  • 1 ¾ cups blanched almond flour (I use this brand)
  • 2 tablespoons coconut flour (I use this brand)
  • 1 tablespoon Pumpkin Pie Spice (Get the recipe here)
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • ¼ cup melted butter or butter flavored coconut oil
  • ¾ cup creamy almond butter
  • 2 large eggs
  • cup pumpkin puree (I use this brand)
  • ¼ cup sugar free maple syrup (I use this brand)
  • 1 ½ teaspoons pure vanilla extract (I use this brand)

For the Filling

  • 8 ounces cream cheese, softened
  • ¼ cup butter, softened
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon, more to taste
  • 1 cup powdered sweetener, more if you like it sweeter (I use this brand)

 


Instructions

For the Cookies

  1. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. To a large mixing bowl, add the almond flour, coconut flour, pumpkin pie spice, salt, baking soda. Whisk to combine.
  3. Add the butter, almond butter, eggs, pumpkin puree, maple syrup, and vanilla extract. Mix until well combined.
  4. Using a small cookie scoop (about 2 tablespoons), scoop balls of dough and place them onto the prepared baking sheet. This should make 20 equal sized cookies. Lightly press each dough ball with a spatula. Bake until golden brown, about 15 to 20 minutes. Cool on the baking sheet for 10 minutes and then transfer to a cooling rack to continue cooling.

For the Filling

  1. While the cookies are cooling, make the filling: Add the cream cheese, butter, vanilla extract, and cinnamon to a mixing bowl. Using a hand mixer on the low setting, whisk until smooth
  2. Spoon 2 tablespoons of the frosting onto the bottom of 10 of the cookies. Top those 10 cookies with the remaining cookies.

Notes

  • Net carbs per cookie: 2g. 
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. 
  • Change the extracts: For different flavor variations, try swapping the vanilla extract out for maple extract, caramel extract, or coffee extract.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert Recipes
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 185
  • Fat: 15g
  • Carbohydrates: 5g
  • Fiber: 3g
  • Protein: 4g

Keywords: keto whoopie pies, low carb whoopie pies, keto pumpkin dessert recipes, low carb pumpkin dessert recipes, pumpkin whoopie pies, gluten free whoopee pies, sugar free whoopie pies

The post Keto Pumpkin Whoopie Pies appeared first on Peace Love and Low Carb.

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