Keto Pumpkin Whoopie Pies

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.

Ingredients in Keto Pumpkin Whoopie Pies

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

Ingredients Notes

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.

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Print

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

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

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



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