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!
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.