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.
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.
- 2 cups almond flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 cup stevia erythritol granulated sweetener
- 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
- 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.
- 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.
- 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.
- Fat: 24.7 grams
- Carbs: 6.5 grams*
- Fiber: 2.7 grams
- Sugar: 1.6 grams
- Net Carbs: 3.8 grams
- *erythritol is not included in carb count.