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5 from 1 vote

Keto Pumpkin Whoopie Pies

Keto Pumpkin Whoopie Pies are here just in time for Halloween! Pumpkin bread layers stuffed with a sweet cream cheese frosting inside.  These Pumpkin Whoopie Pies are keto, low-carb, grain-free, and gluten-free!
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Servings: 20 Servings
Calories: 166kcal

Ingredients

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

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

Instructions

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.
  • Take a small amount of batter and make a stem on each pumpkin circle (see pictures in the post above).
  • 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, take a half-inch triangle cutter and stamp out the eyes and a mouth on half of your cookies to create the jack o'lantern faces. (If you don't have a triangle cutter in your kitchen, then head to your board game shelf and grab a Trivial Pursuit pie wedge! Just make sure to wash it and dry it well.)
  • 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 (the one with no face), then gently but firmly press on the top layer. Be sure to pipe frosting onto the stem area as well. (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.

Nutrition

Calories: 166kcal | Carbohydrates: 5g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 257mg | Potassium: 43mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2360IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg