These Keto Pumpkin Whoopie Pies with cream cheese and pecan filling are a quick and tasty low-carb/keto-friendly treat. Melt-in-your-mouth delicious!
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Keto Pumpkin Whoopie Pies
I’ve got something a little different for y’all today! I’ve been working on to this Keto Pumpkin Whoopie Pies recipe since last month – and I’m so excited that I get to share it with you today!
You might not know that a few months ago, we started eating a mostly low-carb diet. I haven’t cut out carbs completely, we still have a few indulgences every now and then.
These Keto Pumpkin Whoopie Pies really helped with a recent sweet tooth. They super east to make and delicious – even for my non-keto friends!
For this recipe, we use almond flour to provide the bulk in the cookie part. The filling is made with cream cheese and pecans. Doesn’t it sound so fall-like?
Recipe for these pies
Ingredients for pies
- almond flour
- pumpkin puree
- vanilla extract
- baking powder
- large egg
- Swerve Granular Sugar
- baking soda
- ground cinnamon
- pumpkin pie spice
Ingredients for filling
- soft butter
- cream cheese
- crushed pecans
- Swerve confectioners sugar
- vanilla extract
How to make Keto Pumpkin Whoopie Pies
Time needed: 45 minutes.
How to make Keto Pumpkin Whoopie Pies
Preheat the oven to 350°F and line your baking sheet(s) with parchment paper.
Use a hand mixer to combine the butter with sugar.
- Add and mix.
Add in the egg and vanilla; mix well.
- Add and combine.
Add the rest of your ingredients for the whoopie pies in the bowl and mix for 2 minutes, making sure everything is combined.
Using a small scoop or teaspoon, make the cookies into same size circular shapes. Make sure to leave at least 2 inches space because they do expand. You will either need to use two sheets or do 2-3 batches.
Bake for 10-15 minutes, depending on the size. They need to have brown edges and be cooked through.
After baking, allow them to cool on the pan until they are cooled completely.
Meanwhile, prepare the filling by combining the butter and cream cheese until mixed well.
Mix in the confectioners sugar and vanilla until the filling is smooth.
Stir in the crushed pecans.
- To assemble.
Spread the flat side of one cookie circle with a spoonful of filling. Top with another cookie.
Pumpkin Whoopie Pies: FAQs
If you run into any problems or if you would like some suggestions, be sure to read this section before leaving a comment.
Yes! Store them individually wrapped in the freezer for up to two months. Thaw them in the refrigerator.
Yes! Put them in a sealed or covered container and keep any leftovers in the refrigerator for up to 5 days.
No one is entirely sure, but it is reportedly from the New England area. Some say Amish wives created them by using leftover cake batter and frosting.
I hope you enjoyed this recipe! If you gave it a try, can you leave a star rating in the recipe card and leave a comment letting me know how the recipe went for you?
Did you run into any problems? Did you make any adjustments to the recipe? Or, did you make the recipe as directed? I would love to hear about your experience – so let me know in the comments! 😊
Other recipes you may enjoy
- Pumpkin Chai Tea Latte
- Keto Bacon and Sun-Dried Tomato Truffles
- Low Carb Baked Omelet
- Slow Cooker Mississippi Pot Roast
- 1/4 cup butter, melted
- 3/4 cup Swerve Granular Sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon of salt
- 6 tablespoons of soft butter
- 4 ounces cream cheese
- 3 tablespoons crushed pecans
- 1 cup of Swerve confectioners sugar
- 1 tablespoon vanilla extract
- Preheat the oven to 350°F and line your pan with parchment paper.
- Use a hand mixer and combine the butter with sugar.
- Add in the egg and vanilla; mix well.
- Combine the rest of your ingredients for the whoopie pies in the bowl and mix for 2 minutes, making sure everything is combined.
- Using a small scoop or teaspoon, make the cookies into the same size circular shapes. Make sure to leave at least 2 inches space because they do expand. You will either need to use two sheets or do 2-3 batches.
- Bake for 10-15 minutes depending on the size. They need to have brown edges and be cooked through.
- After baking, allow them to cool on the pan until they are cooled completely.
- Meanwhile, prepare the filling by combining the butter and cream cheese until mixed well.
- Mix in the confectioners' sugar and vanilla until the filling is smooth.
- Stir in the crushed pecans.
- To assemble: Spread the flat side of one cookie circle with a spoonful of filling. Top with another cookie.
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Stainless Steel Measuring Cups - 5 Piece Stackable Measuring Set
Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe)
Silicone Spatula Set of 4
Hand Mixer with Snap-On Case
Pyrex Glass Mixing Bowl Set (3-Piece)
Offset Icing Spatula
Medium Cookie Scoop
Pop-Up Parchment Paper Sheets, 30 Count
15-Inch Nonstick Baking Sheet
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 282Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 50mgSodium: 207mgCarbohydrates: 26gFiber: 2gSugar: 23gProtein: 3g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.