Keto Pumpkin Bread Whoopie Pies

5 from 9 votes

Pumpkin Bread Keto Whoopie Pies are here just in time for the fall! These low-carb whoopie pies feature delicious pumpkin bread layers stuffed with a sweet cream cheese frosting inside. These whoopie pies are also grain-free, and gluten-free!

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: Servings

Calories: 166kcal

Author: Clean Keto Lifestyle

Ingredients

For the Pumpkin Bread 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

6 tablespoons softened butter
4 oz. softened cream cheese
1/2 teaspoon vanilla extract
1 cup confectioners erythritol

Instructions

For the Pumpkin Bread Cookies

Heat your oven to 350°F and line a baking sheet(s) with parchment paper. (We used two half- sheets (16x12 inches) 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 one 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 beat 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 bread 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.
Pipe about 1 tablespoon of frosting onto the bottom cookie layer, if your frosting is too thick, you can microwave it for 10 seconds to soften it.
Add the top cookie layer and gently press down so that the frosting spreads almost all the way to the outer edges.

Notes

Work in batches if necessary. This recipe makes 20 whoopie pies, which means you need 40 individual pumpkin bread cookies. Work in batches if you don't have multiple baking sheets. The cookies only take 12 minutes to bake so it doesn't add much extra time.
- Baker's Full Sheet (26x18 inches) will fit 20 cookies.
- Baker's Half Sheet (16x12 inches) will fit 12 cookies.
Use a cookie scoop. To keep all the pumpkin bread cookies the same size, use a cookie scoop (or small ice cream scoop) to measure out the batter. It's important to keep them the same size so they all cook in the same time. You don't want any to burn while others are still gooey.
Let the pumpkin break cookies cool. 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.
Use a piping bag. 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 by putting the frosting in a zippered plastic bag and cut a hole in the corner. If your frosting is too firm, microwave it for 10 seconds so that it is easier to spread onto your cookies.

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