These pumpkin whoopie pies melt in your mouth and taste like fall. Pumpkin and warm autumn spices flavor these soft cookie sandwiches. Nestled between the cookies rests a voluptuous, vanilla cream cheese filling. This combination of cookie and filling makes a fall treat you won’t believe is low-carb and grain-free.
The smell and flavor of pumpkin spice are synonymous with autumn for me. I’m looking forward to crisp temperatures and the scent of fallen leaves after a good rain. I know it’s not quite autumn yet, so this recipe may be a little early, but I’ve held off on the pumpkin spice craving as long as I can.
Whoopie pie cookies ready for baking.
Despite temperatures still reaching the 90’s, pumpkin spice is everywhere. It’s all over Facebook and Pinterest. Restaurants and coffee shops are advertising their latest delectable pumpkin spice treat. With these constant reminders, I can’t get pumpkin spice out of my head. When I contemplate potential recipes, it’s all I think about.
I finally had get in the kitchen to work through some of this pumpkin obsession. These pumpkin whoopie pies are the result of my kitchen pumpkin frenzy. Baking them made the entire house smell like autumn. It may be 93º outside, but hey, the AC is on, pumpkin spice is in the air, and I am going to pretend my favorite season has begun.
Enjoy!
-Annissa
PS: If pumpkin spice isn’t your thing, you may want to try these keto chocolate chip cookies from Appetite for Energy.
Pumpkin Whoopie Pies
Ingredients
- 2 cups super fine almond flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 cup granulated stevia/erythritol blend
- 1 1/2 teaspoon pumpkin pie spice
- 2 Tablespoons coconut oil melted
- 2 large pasture raised eggs room temperature
- 1/3 cup pumpkin puree
- 1/4 cup unsweetened almond or coconut milk
- 1 Tablespoon organic vanilla extract
For the frosting
- 4 ounces cream cheese room temperature
- 2 Tablespoons butter room temperature
- 2 teaspoons granulated stevia/erythritol blend
- 1/2 teaspoon organic vanilla extract
- 1/3 cup heavy whipping cream
Instructions
For the cookies
- Preheat oven to 350º F.
- Line two cookie sheets with parchment.
- Sift almond flour, salt, baking soda, granulated sweetener and pumpkin pie spice into a medium bowl.
- Add coconut oil and mix in using a pastry blender or whisk.
- In a separate bowl, whisk together eggs, pumpkin puree, almond milk and vanilla extract.
- Add wet ingredients to dry ingredients and mix until completely combined.
- Drop by 1/4 cupfuls onto prepared sheets, leaving 2 inches between cookies. Five cookies will fit on each sheet.
- Using fingers, form each cookie into a circle (see "ready for oven" photo).
- Place cookies in preheated oven. Bake for 18 to 22 minutes. Cookies are done when the center springs back when touched.
- When cookies are finished baking, remove them from oven and allow to cool one minute on the tray. Remove from tray and place on a cooling rack. Allow to cool completely before adding filling.
For the filling
- In a medium bowl, beat cream cheese and butter until smooth and fluffy. Add sweetener and vanilla and blend in thoroughly.
- In a separate bowl, whip cream until stiff peaks form.
- Fold about 1/3 of the whipped cream into the cream cheese mixture to lighten.
- Add remaining whipped cream to the mixture and fold in gently.
To assemble
- Using a pastry bag, pipe filling on five of the pumpkin cookies. Top with the remaining five cookies. Store covered in the refrigerator until ready to eat.
Recipe Notes
For each whoopie pie:
Net Carbs: 4 grams
Yummy!!! Holloween and Thanksgiving season is around the corner and I’m watching my weight so I’m definitely gonna try this recipe with the kids
Thank you so much! I think both you and your kids will love them!
Just in time for Halloween and my diet!
Sophie | MapleTreeBlog
Omg yum.. pinning for later!!
Thanks so much for sharing!
Oh my goodness, YUM! My mouth is watering right now! I just love anything with pumpkin.
I too am ready to put these 90+ degree days behind us and get on with Fall. These Whoopie Pies look delicious! Your food photography throughout the site is beautiful!
I love this recipe! Been making it for 3 yrs now and over time added a couple of tweaks. Upped pumpkin to 1/2 cup. Not a fan of pumpkin spice, changed out for 1tsp. Cinnamon, 1/2tsp. ginger, 1/8th tsp netmeg, pinch of black pepper.
When on hand, add some fresh vanilla bean to the filling.
Definitely add liquid stevia, to the powdered sweetners, to ward off that weird cooling taste.
I made these the other day and they were fantastic! Loved them and will be making them again! Thank you for the awesome recipes!
Thank you so much! We love getting feedback on our recipes! It’s good to know that people are using our recipes and enjoying them.
I tried these but the batter turned into more of a cake batter than cookie. Should I have added more almond flour
Hmmm…I’ve made these several times and not had that happen. Reasons I can think of why this happened would include: mismeasuring the ingredients so there was either too much wet ingredients and too little dry ingredients; using x-large eggs instead of large; and using almond meal instead of almond flour. Adding a bit more almond flour would have probably fixed the issue.
-Annissa
Thanks for the response. I’ll retry in a couple weeks. It might have been the eggs! 😛
I made these cookies today and O. M. G. THEY ARE AMAZING! Such a soft cookie texture and good pumpkin taste (up the pumpkin spice to 2tsp). Make sure you sift the dry ingredients together. I used coconut sugar mixed with stevia blend. I think it helps the cooling effect that some stevia has. I used regular milk because I didn’t have anymore almond milk :/. I know it increases the carbs, but I’m grain free and try my best for low carb but, it’s not necessary. Thank you so much for a great recipe!
Tiffany,
Thanks so much!I always love it when people share their substitutions so that others can see what worked.Glad you enjoyed them.
-Annissa
This is THE best sugar free, gluten free recipe I have tried. Ever!!! Thank you!!
I’m so glad you like them! I really appreciate the feedback!
-Annissa
Could I use Swerve instead of Pyure? I hate having to buy a different sugar substitute for every recipe.
Yes you can! These are a bit on the sweet side, so my guess is that if you substitute at the same amount, they will be less sweet, but this may not necessarily be a bad thing. If you increase the amount too much, you may have difficulty with the additional bulk.
-Annissa
These look super delicious. They are perfect for upcoming Halloween and Thanksgiving. Saving this recipe for sure.
Almost there. A few days more and I am ready to try these delicious pies! I wish summer never ended but autumn recipes are what makes the season switch pleasant. !
I’ve not made whoopie pies for years and you’ve reminded me how much I like them. I love the flavours you have chosen too. Sharing!
Ooh this looks interesting! My keto friend will be interested in this! Will make sure to try it!
These whoopie pies sound awesome and perfect for the upcoming Pumpkin season! Totally excited to try this recipe in a few weeks!
Fantastic. Made three times now. We did add some cinnamon and nutmeg to the cream filling the second time which was a nice add. Great recipe-thank you!
You’re welcome! Glad they are a hit!
Annissa
just found a whoopie pie maker in a Goodwill store….may have to experiment with these !
Woohoo! I didn’t use a whoopie pie maker, but I bet it will come in handy!
-Annissa
Can you substitute coconut sugar ?
Yes. This should be fine. They may be a bit less sweet however as my sweetener is twice as sweet as table sugar.
-Annissa
Fantastic. Made three times now. We did add some cinnamon and nutmeg to the cream filling the second time which was a nice add. Great recipe