These Keto Pumpkin Whoopie Pies with cream cheese and pecan filling are a quick and tasty low-carb/keto-friendly treat. Melt-in-your-mouth delicious!
Keto Pumpkin Whoopie Pies
I’ve got something a little different for y’all today! I’ve been working on to this Keto Pumpkin Whoopie Pies recipe since last month – and I’m so excited that I get to share it with you today!
You might not know that a few months ago, we started eating a mostly low-carb diet. I haven’t cut out carbs completely, we still have a few indulgences every now and then.
These Keto Pumpkin Whoopie Pies really helped with a recent sweet tooth. They super east to make and delicious – even for my non-keto friends!
For this recipe, we use almond flour to provide the bulk in the cookie part. The filling is made with cream cheese and pecans. Doesn’t it sound so fall-like?
Recipe for these pies
Ingredients for pies
- almond flour
- pumpkin puree
- vanilla extract
- baking powder
- large egg
- Swerve Granular Sugar
- butter
- baking soda
- ground cinnamon
- pumpkin pie spice
- salt
Ingredients for filling
- soft butter
- cream cheese
- crushed pecans
- Swerve confectioners sugar
- vanilla extract
How to make Keto Pumpkin Whoopie Pies
Time needed: 45 minutes
How to make Keto Pumpkin Whoopie Pies
- Preheat.
Preheat the oven to 350°F and line your baking sheet(s) with parchment paper.
- Combine.
Use a hand mixer to combine the butter with sugar.
- Add and mix.
Add in the egg and vanilla; mix well.
- Add and combine.
Add the rest of your ingredients for the whoopie pies in the bowl and mix for 2 minutes, making sure everything is combined.
- Scoop.
Using a small scoop or teaspoon, make the cookies into same size circular shapes. Make sure to leave at least 2 inches space because they do expand. You will either need to use two sheets or do 2-3 batches.
- Bake.
Bake for 10-15 minutes, depending on the size. They need to have brown edges and be cooked through.
- Cool.
After baking, allow them to cool on the pan until they are cooled completely.
- Combine.
Meanwhile, prepare the filling by combining the butter and cream cheese until mixed well.
- Mix.
Mix in the confectioners sugar and vanilla until the filling is smooth.
- Stir.
Stir in the crushed pecans.
- To assemble.
Spread the flat side of one cookie circle with a spoonful of filling. Top with another cookie.
Pumpkin Whoopie Pies: FAQs
Yes! Store them individually wrapped in the freezer for up to two months. Thaw them in the refrigerator.
Yes! Put them in a sealed or covered container and keep any leftovers in the refrigerator for up to 5 days.
No one is entirely sure, but it is reportedly from the New England area. Some say Amish wives created them by using leftover cake batter and frosting.
I hope you enjoyed this recipe! If you gave it a try, can you leave a star rating in the recipe card and leave a comment letting me know how the recipe went for you?
Did you run into any problems? Did you make any adjustments to the recipe? Or, did you make the recipe as directed? I would love to hear about your experience – so let me know in the comments! 😊
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Keto Pumpkin Whoopie Pies
Equipment
Ingredients
Whoopie pies
- ¼ cup butter melted
- ¾ cup Swerve Granular Sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup almond flour
- ½ cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
Filling
- 6 tablespoons butter softened
- 4 ounces cream cheese
- 3 tablespoons crushed pecans
- 1 cup Swerve confectioners sugar
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350°F and line your pan with parchment paper.
- Use a hand mixer and combine the butter with sugar.
- Add in the egg and vanilla; mix well.
- Combine the rest of your ingredients for the whoopie pies in the bowl and mix for 2 minutes, making sure everything is combined.
- Using a small scoop or teaspoon, make the cookies into the same size circular shapes. Make sure to leave at least 2 inches space because they do expand. You will either need to use two sheets or do 2-3 batches.
- Bake for 10-15 minutes depending on the size. They need to have brown edges and be cooked through.
- After baking, allow them to cool on the pan until they are cooled completely.
- Meanwhile, prepare the filling by combining the butter and cream cheese until mixed well.
- Mix in the confectioners’ sugar and vanilla until the filling is smooth.
- Stir in the crushed pecans.
- To assemble: Spread the flat side of one cookie circle with a spoonful of filling. Top with another cookie.
Notes
- You can make 6 or 12, depending on what size you are going for.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
I can’t wait to try these Jamie! I’m such a pumpkin freak and these look amazing.
I hope you enjoy them! ❤
Can I use a whoopie pie baking sheet instead? When you say use a teaspoon are the balls supposed to flattened or will they flatten on their own? should I just place the ball onto the center of the whoopie pie sheet? How many net carbs is this recipe approximately per whoopie pie?
Thank you! Can’t wait to try this recipe out.
You can totally use a whoopie pie baking sheet! The balls will need to be flattened and made into circles. Unfortunately, the nutrition calculator I use does not accurately give information for Swerve or almond flour – so I can’t answer how many net carbs are in this recipe.