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    Home » Recipes » Dessert Recipes

    Published: Oct 6, 2022 · Last Updated: Oct 6, 2022 by Kyndra Holley

    Keto Pumpkin Whoopie Pies

    This post may contain affiliate links

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

    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.
    Table of Contents show
    Ingredients in Keto Pumpkin Whoopie Pies
    Ingredients Notes
    How to Make Keto Whoopie Pies
    Step by Step Instructions
    Recipe Tips and Variations
    Frequently Asked Questions
    More Keto Pumpkin Recipes
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    Keto Pumpkin Whoopie Pies

    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

    • keto hot buttered rum cocktail in a clear glass mug, topped with whipped cream and a cinnamon stick
      Pumpkin Spice Hot Buttered Rum - low carb, sugar free
    • an overhead shot of a pumpkin pie, sliced and topped with fresh whipped cream.
      Keto Pumpkin Pie - gluten free, sugar free
    • Pumpkin Spice Keto Creme Brulee
    • Gluten Free Pumpkin Spice granola in a decorative glass jar, shaped like a pumpikin
      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


    ★★★★★

    5 from 1 reviews

    • Author: Kyndra Holley
    • Total Time: 30 minutes
    • Yield: 10 cookies 1x
    • Diet: Gluten Free
    Print Recipe
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    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 Scale

    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
    • ⅓ 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

    Did you make this recipe?

    Tag @kyndraholley on Instagram and hashtag it #peaceloveandlowcarb

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    Reader Interactions

    Comments

    1. Michelle says

      November 25, 2022 at 11:09 am

      I made these for thanksgiving dessert and they were the best low carb dessert I’ve ever made! I could not tell they were low carb and usually I can taste the difference (I used swerve confectioners sugar in the frosting).They were decadent and moist once assembled and stored in the fridge in a glass container with a lid for a few hours. I was a little worried I overlooked them because they were a little dry out of the oven, but the fridge time made all the difference! I will be making these whenever I have an excuse now!!

      ★★★★★

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    About Kyndra


    Kyndra
    Hey there! Welcome to my site! I am Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog. I am an avid lover of all things low carb, keto and gluten free. I focus on real, whole food ingredients that you can find at your local grocer. Read more about Peace Love and Low Carb...

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