Keto Pumpkin Bread Whoopie Pies are here just in time for Thanksgiving! Pumpkin bread layers stuffed with a sweet cream cheese frosting inside. These whoopie Pies are keto, low-carb, grain-free, and gluten-free!
Whoopie Pies Pumpkin Style
Whoopie pies are amazing. They are basically cookies with filling inside. And these Keto Pumpkin Bread Whoopie Pies are perfect for fall!
We are talking pumpkin overload! They are orange like a pumpkin, made with pumpkin puree, and taste and smell like pumpkin spice!
They are delicate and fall apart in your mouth. Oh, they are so good.
And they are keto-friendly! Read on to learn how to make these low-carb whoopie pies that you don't have to feel guilty about eating.
How to Make Keto Pumpkin Bread Whoopie Pies
These are pretty simple to make. You just have to bake the pumpkin bread cookies. (P.S. – Your entire house will smell like incredible as these are baking!)
Then, whip up some keto cream cheese frosting. Fill the cookies with the frosting.
And then, try not to eat the entire batch at once. It's tough, we know!
The entire recipe is at the bottom of the post. First, we have some helpful tips and instructions. Follow along as you make them.
Main Ingredients in Keto Pumpkin Bread Whoopie Pies
First things things first, gather all of your ingredients and measure them out.
You will probably have most of the ingredients on hand in your pantry or fridge.
Here is a quick list of what you need:
- Almond flour
- Baking powder
- Baking soda
- Ground cinnamon
- Pumpkin pie spice
- Xanthan gum
- Vanilla extract
- Granular erythritol (like Swerve)
- Confectioner erythritol (if you don't have this on hand, you can add the granular erythritol to a food processor and process until if becomes a powder)
- Pumpkin puree
- Cream cheese
What Equipment You Need
- Mixing bowls
- Half baking sheets (we used 2)
- Parchment paper
- Piping bag (or Ziploc bag)
- Electric hand mixer
Keto Pumpkin Bread Whoopie Pie Batter
We are going to start with the pumpkin bread cookies first.
In another large bowl, beat the butter with an electric mixer until it is fluffy, then add the erythritol and eggs.
Beat for 1 minute, then add in the pumpkin and vanilla and beat again for another minute.
Add your dry ingredients into the wet ingredients and mix until combined.
It should be a nice, thick batter (like the picture below).
How to Make Perfect-Sized Cookies
Take roughly 1 tablespoon of batter and spoon it onto parchment paper lined baking sheets. Space the spooned batter 2 inches apart (like the picture below).
To keep all the cookies the same size, use an ice cream scoop. It's important to keep them the same size so they all cook at the same time (you don't want any to burn while others are still gooey).
Wet your finger with water and smooth out each until it is a flat and 2″ diameter circle. Bake at 350°F for 12 minutes or until the edges begin to brown.
PRO TIP: The recipe makes 20 whoopie pies, which means you need 40 individual pumpkin bread cookies. We used 2 baking sheets, which made 24 cookies and baked them in 2 separate batches.
If you don't have multiple baking sheets, just make them in batches like us. The cookies only take 12 minutes to bake, so it won't add much extra time.
Keto Whoopie Pie Filling
While the cookies are baking, make your filling.
All you need to do is add the ingredients to a mixing bowl and use an electric mixer to combine.
Using an electric hand mixer will get the filling really light and well-whipped.
This filling has a similar taste and texture to frosting, so save this recipe and reuse it on top of keto cupcakes next time.
Use a Piping Bag to Add the Frosting
Make sure the cookies are cooled off completely before adding the frosting. If you add it too soon (while they are still warm), the frosting will melt.
If you want the whoopie pies to have a pretty look to them, use a piping bag.
Don't have a piping bag? Make your own! Put the frosting in a zippered plastic bag and cut a hole in the corner.
Now you are ready to squeeze the frosting onto the cookies.
Final Touches on the Keto Pumpkin Bread Whoopie Pies
Pipe about 2 tablespoons of frosting on the bottom pumpkin bread cookie layer (the one without the face). Be sure to add frosting to the stem too.
If your frosting is too firm, microwave it for 10 seconds so that it is easier to spread onto your cookies.
Add another pumpkin cookie on top and gently press down so that the frosting spreads almost to the edge of the cookie layers.
Try to line up the bottom and top cookie layers so that the whole pumpkin whoopie pie looks neat and even.
Store your whoopie pies at room temperature for one day and then refrigerate after that.
How Many Net Carbs Are in Keto Pumpkin Bread Whoopie Pies?
There are about 2.5 net carbs in each cookie. That's it!
So you really could eat a few of these at a sitting without hurting your macros.
Since these are so low in carbs, you can enjoy them as a keto-friendly breakfast.
Serve them at your Thanksgiving dinner! Make sure to grab one for your own because they won't last long .
Like what you see? Follow us on Instagram and Facebook! Love this recipe? Hit the Pin button below and share it with your friends! Make sure you don’t miss new recipes by subscribing to our mailing list below!
For the Pumpkin Cookies
- 2 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 cup softened butter
- 1 cup granular erythritol
- 2 eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting Layer
For the Pumpkin Cookies
- Heat your oven to 350°F and line a baking sheet(s) with parchment paper (we used 2 baking sheets and baked the 40 cookies in two batches).
- In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, xanthan gum, and salt.
- In another large bowl, beat the butter with an electric mixer until it is fluffy, then add the granular erythritol and eggs.
- Beat for 1 minute, then add in the pumpkin puree and vanilla and beat again for another minute.
- Slowly, add your dry ingredients into the wet ingredients and stir until well combined.
- Take the batter 1 tablespoon at a time and spoon it onto the baking sheets.
- Wet your finger with water and smooth out the spoonfuls of batter until they are flat 2-inch diameter circles.
- Bake for 12 minutes or until the edges begin to brown.
- Let the pumpkin cookies cool completely before assembling the whoopie pies.
For the Cream Cheese Frosting Layer
- While the cookies are baking, make your filling.
- In a medium bowl, beat together the butter, cream cheese, and vanilla with an electric mixer for 1 minute.
- Slowly add in the confectioner erythritol, beating as you go. Beat for 2-3 more minutes.
Whoopie Pie Assembly
- Once the cookies have cooled, add your frosting to a piping bag (or Ziploc bag with a hole cut in one corner).
- Use a piping bag to pipe about 1 tablespoon of frosting onto the bottom cookie layer, then gently but firmly press on the top layer. (If your frosting is too thick and tight, you can microwave it for 10 seconds to soften it.)
- Press the top cookie layer firmly enough so that the frosting spreads almost all the way to the outer edges.
We Can't Wait To See You Try It!
We love seeing our recipes come to life!! We can’t wait to see how you make these and loving seeing each person's unique spin on it! Tag us on Instagram @cleanketolifestyle or use the hashtag #CKLrecipe!