Pumpkin Whoopie Pies

5 from 2 votes

These are the perfect low carb or keto-friendly treat for the holiday season, whether around Halloween, Thanksgiving or even Christmas. This pumpkin whoopie pie recipe creates ten delicious whoopie pie sandwiches with sweet cream cheese frosting holding everything together. They are low carb, keto-friendly, gluten-free and sugar-free too!

Prep Time15

Cook Time25

Cooling time20

Total Time1

Course: Dessert

Cuisine: American

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Servings: servings

Calories: 221kcal

Author: Scott Groth

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

These whoopie cookies are a great way to increase daily fat intake if you're paying attention to macros. Keep in mind that these treats are designed to be enjoyed during the holiday season with friends and family, and everyone will love them.

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