Keto Pumpkin Whoopie Pies

"Soft keto pumpkin cookies filled with a luscious, cream cheese whoopie pie filling. Each bite is irresistible. Good thing they are only 1.4 g carbs per cookie!"

Key Ingredient

Pumpkin Puree

– almond flour – oat fiber – baking soda – pumpkin pie spice – salt – eggs – sugar-free brown sugar – 100% pumpkin puree – unsalted butter, melted

Keto Pumpkin Cookies Ingredients

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– unsalted butter, softened – sugar-free powdered sugar – cream cheese, softened – heavy cream, optional

Sugar Free Cream Cheese Filling Ingredients

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– sugar-free chocolate chips – coconut oil – Cacao Bliss

Chocolate Drizzle (optional) Ingredients

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Keto Pumpkin Whoopie Pies

Yield

24 Servings

PROTEIN

2.2g

Time

37 Minutes

TOTAL CARBS

3.1g

1. In a small bowl, combine almond flour, oat fiber, baking soda, pumpkin pie spice and salt. Set aside.

Combine dry ingredients

2. In a large bowl, whip the eggs and sugar free brown sweetener (on medium-high speed of an electric or stand mixer) until fluffy (about 3 minutes). Reduce speed to low and stir in pumpkin and melted butter until just combined.

Combine wet ingredients

3. Slowly stir in almond flour mixture and mix until just combined.

Combine dry and wet ingredients

4. Add cookie dough to a pastry bag and pipe 1 tablespoon mounds of batter onto a parchment lined baking sheet, spacing them about 1 “ apart. Or scoop about a tablespoon using a spoon.

Pipe or scoop

5. Bake at 350 degrees for 12 minutes. Remove from oven and let cool on the baking tray for 2-3 minutes until transferring to a wire rack to cool and set completely. Cookies will be soft when they first come out of the oven but will firm up as they cool.

Time to bake

6. To make the filling, add butter to a medium bowl and whip with an electric mixer until fluffy. Add powdered sweetener and mix until combined, followed by the cream cheese. Continue mixing for 2 minutes. If your filling is too firm and not easily spreadable, add 1-3 teaspoons heavy cream to thin out the frosting.

Cream cheese filling

7. To assemble the whoopies, spread about ½ tablespoon filling in between two cookies that are about the same size. You can also use a piping bag to pipe a small amount of the filling.

Assemble the whoopie pies

8. Add chocolate chips and coconut oil to a small bowl. Microwave at 30 second intervals until melted, stirring in between. Stir in Cacao Bliss (if using). Drizzle on top of each pumpkin whoopie pie.

Optional chocolate drizzle

Visit KetoFocus for more Tips and Notes on making the BEST Keto Pumpkin Whoopie Pies!

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Enjoy!

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