Growing up, whoopie pies were one of the best treats that I remember enjoying… they combination of pillowy cookies and delicious sweet cream filling make them a treat to remember. For this holiday season, let’s bring some of those childhood favorites back to the table with a modern twist by creating pumpkin whoopie pies. These delicious whoopie cookies will blow the socks off anyone who tries them and nobody would ever know that they are low carb and keto friendly too!
This recipe is: Low Carb, Keto, Gluten Free and Vegetarian
Table of Contents
9 Reasons to Love Homemade Pumpkin Whoopie Pies:
- The pumpkin whoopie cookies are soft and airy, just like the original!
- Decadent cream cheese frosting holds the whoopie cookie together.
- Everyone just loves this recipe and nobody ever knows they are low carb.
- A sugar-free whoopie pie that tastes better than a traditional whoopie pie.
- Completely low carb and loving it.
- Perfect for Thanksgiving or even Christmas as a treat for the family.
- A balanced amount of pumpkin spice and pumpkin puree.
- They disappear almost as fast as I can make them- every time!
- Great treat to bring to any holiday gathering.
Are Pumpkin Spice Whoopie Pies Low Carb?
Traditional whoopie pies are not low carb, using refined sugar and wheat flour (along with other additives and preservatives). This recipe for pumpkin whoopie pies has been designed to be low carb by using almond flour, natural sweeteners and other low-glycemic ingredients. Each pumpkin whoopie pie has only 3g net carbs per cookie. Keep in mind that this is well within the low carb daily carb intake and can be fit in for keto as a special treat day!
Pumpkin Whoopie Pies Ingredient List
For the Pumpkin Spice Cakes:
1 cup Almond Flour
1/4 cup Coconut Flour
1/2 cup Erythritol
1.5 teaspoons Baking Powder
1 tablespoon Pumpkin Pie Spice
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Salt
3/4 cup Pumpkin Puree (unsweetened)
2 large Eggs
1/4 cup Butter, melted
1 teaspoon Vanilla Extract
For the Sweeet Cream Cheese Filling:
6 oz Cream Cheese, softened
1/4 cup Butter, softened
1/2 cup Powdered Erythritol
1 teaspoon Vanilla Extract
Ingredient Substitutions
- Coconut flour: you could substitute psyllium husk for the coconut flour. If this swap is made, the dough needs to rest for about 20 minutes before baking.
- Erythritol: any of the natural sweeteners could be substituted for erythritol. Choose between monk fruit, allulose or xylitol. I avoid stevia due to the strange aftertaste.
- Vanilla extract: if you avoid extracts, you could use ground vanilla powder in the same proportion as the extract.
- Powdered erythritol: as with the granulated erythritol, you can substitute with any powdered natural sweetener such as powdered monk fruit, powdered allulose or powdered xylitol. Keep in mind that they must be powdered to avoid a granular texture in the cream cheese frosting.
- Pumpkin pie spice: Find more substitution ideas for pumpkin pie spice.
Additional Ingredients
- Pumpkin pie spice: If you want a little more pumpkin pie spice flavor, add ½ teaspoon to the cream cheese filling. This will punch up the pumpkin factor!
- Cacao nibs: After making the whoopie pies, you could roll the edge in some cacao nibs to add some crunch. If you have mini sugar-free chocolate chips, this works too.
NOTE: These ingredients are not part of the original recipe- use them to enhance or customize the recipe to your liking.
Cooking Tools
Here’s a list of the tools that are either exactly what I used for this pumpkin whoopie pie recipe or very close to the same tools:
How to Make Pumpkin Spice Whoopie Pies: The Complete Cooking Guide
Although it may seem like this could be a complex recipe, it is really quite straightforward. First, we need to create the cookies, and while they cool, we make the sweet cream cheese frosting. Then, we just combine the two and enjoy these delicious whoopie cookies.
Cooking Methods:
- Baking
Preparation Steps:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the almond flour, coconut flour, erythritol, baking powder, pumpkin pie spice, cinnamon, and salt in a medium bowl.
- Mix the pumpkin puree, eggs, melted butter, and vanilla extract in a separate large bowl until smooth.
- Slowly add the dry ingredients to the wet ingredients and mix until a smooth batter forms.
- Using a cookie scoop or tablespoon, drop rounds of batter onto the prepared baking sheet, leaving a bit of space between each one. Flatten them slightly using your fingers (spoons or spatulas tend to stick!).
Cooking Steps
- Bake for 22-24 minutes or until the cakes are set and slightly golden around the edges. Let them cool completely on a wire rack.
- Beat the softened cream cheese and butter until smooth in a medium bowl using the electric hand mixer.
- Add the powdered erythritol and vanilla extract. Continue to mix until the filling is creamy and well combined.
- Once the pumpkin cakes have completely cooled, spread or pipe the cream cheese filling onto the flat side of one cake. Then, place another cake on top to create a whoopie pie sandwich.
- Serve immediately or store in an airtight container in the refrigerator for up to 5 days. If you prefer a softer texture, let them come to room temperature before serving.
Step 1: Combine pumpkin puree, eggs, melted butter, and vanilla extract in a large bowl.
Step 2: Add the dry ingredients (almond flour, coconut flour, erythritol, baking powder, pumpkin pie spice, cinnamon, and salt) to the wet mixture.
Step 3: Mix the wet and dry ingredients together until a smooth batter forms.
Step 4: Use a cookie scoop to portion the batter onto the prepared baking sheet.
Step 5: Flatten the batter mounds slightly with your fingers.
Step 6: Beat softened cream cheese and butter together until smooth to make the frosting.
Step 7: Add powdered erythritol and vanilla extract to the frosting mixture and beat until creamy.
Step 8: Spread or pipe the frosting onto the flat side of one baked cookie.
Step 9: Place another cookie on top of the frosted one to create a whoopie pie sandwich.
💡 My Pro Tip
Using dough or cookie scoops makes this recipe incredibly easy. For years, I resisted adding more kitchen gadgets to my drawers. However, one day in 2011, while working at my catering company, I watched one of the chefs effortlessly make 3 to 4 dozen cookies on sheet trays, while I had only finished one. Every cookie he made was the same size, while mine were all different shapes and sizes. The only difference? He used a portioning dough scoop, and I relied on two spoons. That moment convinced me to invest in a set for myself.
To achieve uniformity, both the top and bottom cookies must have the same diameter and thickness, which is challenging without a scoop. You can also use a smaller scoop to portion the cream cheese filling; I typically use two small scoops of cream cheese frosting per cookie.
These versatile scoops are perfect for biscuits, cookies, meatballs, falafel, whipped butter, and more. Here’s the set that I use: cookie scoops.
⏲️ Time-Saving Tips
- Make the cream cheese frosting ahead. You can make the frosting several days in advance and leave it in the refrigerator until you’re ready to make the cookies. This is a similar cream cheese frosting that I use in my Low-Carb Pumpkin Cake Recipe, so you can just make extra and do two delicious pumpkin recipes together!
- Make the cookies ahead. The cookies have a limited shelf life, but can be made a day ahead so they are cooled and ready for the cream cheese frosting to be added. Assembly takes around 5 minutes once the cookies are cooled, so making the cookies a day ahead is an easy time saver.
- Double the batch. This recipe yields about ten cookies (depending on the size of the cookie you make). When my kids saw them on the counter, I was down to four after their initial attack. Doubling the recipe is great, particularly if you have hungry teenagers like me.
What to Serve with Pumpkin Whoopie Pies:
- Keto coffee: If you’re tracking macros, a cup of this keto coffee and just one or two cookies will cover the fat macros!
- Low Carb Iced Latte: It’s almost like enjoying cookies dunked in milk… but the grownup version. For a delicious treat, give the whoopie pie a quick dunk in this iced latte.
- Pumpkin Spiced Latte: Looking for more pumpkin spice during the holiday season? Double down and pair the whoopie pies with my two-minute pumpkin spice latte.
- Chai Tea: Pumpkin and chai are a great combination. Unfortunately, I don’t have a recipe on my site for this yet, but I’m working on one!
- Hot Chocolate: On a cool fall day, I’ll make some cream-based homemade hot chocolate for the kids and set a plate of my pumpkin whoopie pies on the table. Smiles all around.
Storage and Reheating
Because of the sweet cream cheese frosting, it is important to store these cookies properly. Let’s take a look at how to extend the shelf life of these pumpkin whoopie pies.
Storage Tips:
- After the pumpkin whoopie cookies have been assembled, place them in an airtight container. Snap the lid shut and refrigerate for up to 5 days. After five days, the cookies tend to become somewhat soggy, so it is best to consume them within this timeframe. Be sure to keep the cookies refrigerated due to the cream cheese filling.
Reheating Tips:
- These cookies do not reheat. The cream cheese filling will melt.
Freezing Tips:
- I do not recommend freezing these cookies. They are very light and airy, so when they defrost, the texture changes due to increased moisture inside the cookie. One of the best qualities of these pumpkin whoopie pies is their light, airy texture.
Recipe Conclusion
The last time I enjoyed a whoopie pie was when my kids were really young, most likely around 2012 or 2013. Back then, I was eating gluten and wasn’t following a low-carb diet. I vividly remember the look on my son’s face when he took his first bite—his joy was infectious. Fast forward to 2024, and the expression on his face was almost the same—pure joy. This time, though, the recipe is gluten-free and completely low carb, but that doesn’t matter because these whoopie pies are just that good.
I’m always developing low-carb, keto-friendly recipes for the holiday season, especially desserts. For many years, I was the only one at the table without dessert while everyone else enjoyed their pumpkin pie and other holiday treats. It’s not a great feeling, which motivates me to continue creating delicious desserts with low-carb and low-glycemic ingredients.
I hope you love these low-carb pumpkin whoopie pies as much as we do. Be sure to bring a batch to your Thanksgiving or Christmas gatherings and watch them disappear in the blink of an eye!
If you love these recipes, be sure to join the community on Facebook and Instagram! You can also see some behind-the-scenes footage not shared on the blog!
Other Easy Pumpkin Dessert Recipes You Will Love
When cooler weather arrives, it’s time to start making a variety of pumpkin dessert recipes. Here’s a list of pumpkin dessert recipes from this blog that are easy, delicious, and tested in my own kitchen.
- Low-Carb Pumpkin Cake: If you’ve never tried a pumpkin cake, you have to make it soon, particularly if you love sweet cream cheese frosting! So decadent.
- Keto No Bake Pumpkin Cheesecake: A completely different approach to pumpkin cheesecake. These individually served desserts have a crumble topping… so good.
- Sugar-Free Pumpkin Chocolate Chip Cookies: Not only are these pumpkin chocolate chip cookies easy to make, but they are also “soft batch” too! Each bite is better than the last.
- Low-Carb Pumpkin Pie: This pumpkin pie recipe is head and shoulders above a traditional pumpkin pie, and it is sugar-free and low carb to boot. Great for Thanksgiving!
- Keto Pie Crust: Whether you want to make a keto pumpkin pie or a low carb cheesecake, this crust is the perfect “go-to” crust for those following a low carb or keto diet
FAQs
Yes. Due to the cream cheese filling, they need to be stored in the refrigerator in an airtight container. It is best to consume within 5 days of baking.
It is best to avoid freezing homemade whoopie pies. The light texture of the cookie changes when they defrost into a more dense and somewhat wet-feeling cookie. It is best to consume the pumpkin whoopie pies within 5 days of baking rather than freezing.
Pumpkin Whoopie Pies
Ingredients
For the Pumpkin Spice Cakes:
- 1 cup Almond Flour
- 1/4 cup Coconut Flour
- 1/2 cup Erythritol
- 1.5 teaspoons Baking Powder
- 1 tablespoon Pumpkin Pie Spice
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Salt
- 3/4 cup Pumpkin Puree unsweetened
- 2 large Eggs
- 1/4 cup Butter melted
- 1 teaspoon Vanilla Extract
For the Cream Cheese Filling:
- 4 oz Cream Cheese softened
- 1/4 cup Butter softened
- 1/3 cup powdered erythritol
- 1 teaspoon Vanilla Extract
Instructions
For the Pumpkin Spice Cakes:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, pumpkin pie spice, cinnamon, and salt.
- In a separate large bowl, mix together the pumpkin puree, eggs, melted butter, and vanilla extract until smooth.
- Slowly add the dry ingredients to the wet ingredients and mix until a smooth batter forms.
- Using a cookie scoop or tablespoon, drop rounds of batter onto the prepared baking sheet, leaving a bit of space between each one. I coat my fingers in water and lightly press down the batter. It is the easiest way to flatten the cookies.
- Bake for 22-25 minutes, or until the cakes are set and slightly golden around the edges. Let them cool completely on a wire rack for about 20 minutes.
For the Cream Cheese Filling:
- While the pumpkin spice cakes are cooling, make the sweet cream cheese frosting.
- In a medium bowl, beat the softened cream cheese and butter together until smooth with an electric mixer.
- Add the powdered erythritol and vanilla extract. Continue to mix until the filling is creamy and well-combined.
Assembling the Whoopie Pies:
- Once the pumpkin cakes have completely cooled, spread or pipe the cream cheese filling onto the flat side of one cake. Place another cake on top to create a whoopie pie sandwich.
- Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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2 Responses
How great are these whoopie pies? Amazing! I added pumpkin spice to the frosting too. Thanks!
Hi Trish!
I love them too! Great idea to add some flavoring to the frosting… I’m working on a Christmas version right now with peppermint and cocoa powder. We will see what happens!
Take care and have a great day in the kitchen-
Scott