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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!

Keto Pumpkin Whoopie Pies with cream cheese and pecan filling

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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?

steps for making the whoopie pies

Recipe for these pies

Ingredients for pies

  • almond flour 
  • pumpkin puree
  • vanilla extract
  • baking powder 
  • large egg
  • Swerve Granular Sugar 
  • butter 
  • baking soda 
  • ground cinnamon 
  • pumpkin pie spice 
  • salt

Ingredients for filling

  • soft butter 
  • cream cheese 
  • crushed pecans
  • Swerve confectioners sugar 
  • vanilla extract
steps for making the filling

How to make Keto Pumpkin Whoopie Pies

Time needed: 45 minutes

How to make Keto Pumpkin Whoopie Pies

  1. Preheat.

    Preheat the oven to 350°F and line your baking sheet(s) with parchment paper.

  2. Combine.

    Use a hand mixer to combine the butter with sugar. 

  3. Add and mix.

    Add in the egg and vanilla; mix well.

  4. 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.

  5. Scoop.

    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.

  6. Bake.

    Bake for 10-15 minutes, depending on the size. They need to have brown edges and be cooked through.

  7. Cool.

    After baking, allow them to cool on the pan until they are cooled completely.

  8. Combine.

    Meanwhile, prepare the filling by combining the butter and cream cheese until mixed well. 

  9. Mix.

    Mix in the confectioners sugar and vanilla until the filling is smooth.

  10. Stir.

    Stir in the crushed pecans.

  11. To assemble.

    Spread the flat side of one cookie circle with a spoonful of filling. Top with another cookie.

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finished cookies with a bowl of pecans

Pumpkin Whoopie Pies: FAQs

➡️ Can you freeze Pumpkin Whoopie Pies?

Yes! Store them individually wrapped in the freezer for up to two months. Thaw them in the refrigerator.

➡️ Should these be kept refrigerated?

Yes! Put them in a sealed or covered container and keep any leftovers in the refrigerator for up to 5 days.

➡️ Where do whoopie pies come from?

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.

assembling the cookies

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! 😊

finished pumpkin whoopie pie

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closeup of finished dessert
5 from 1 vote
Servings: 12 servings

Keto Pumpkin Whoopie Pies

By Jamie Sherman
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!
Prep: 15 minutes
Cook: 15 minutes
Cooling Time: 15 minutes
Total: 45 minutes

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We’ll email this post to you, so you can come back to it later!

Ingredients 

Whoopie pies

  • ¼ cup butter, melted
  • ¾ cup Swerve Granular Sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • ½ cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • teaspoon salt

Filling

  • 6 tablespoons butter, softened
  • 4 ounces cream cheese
  • 3 tablespoons crushed pecans
  • 1 cup Swerve confectioners sugar
  • 1 tablespoon vanilla extract

Instructions 

  • 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.

Notes

  • You can make 6 or 12, depending on what size you are going for.

Nutrition

Calories: 202kcal, Carbohydrates: 26g, Protein: 4g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 50mg, Sodium: 199mg, Potassium: 56mg, Fiber: 2g, Sugar: 1g, Vitamin A: 2034IU, Vitamin C: 1mg, Calcium: 51mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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4 Comments

  1. Ana says:

    Can I use a whoopie pie baking sheet instead? When you say use a teaspoon are the balls supposed to flattened or will they flatten on their own? should I just place the ball onto the center of the whoopie pie sheet? How many net carbs is this recipe approximately per whoopie pie?

    Thank you! Can’t wait to try this recipe out.

    1. Jamie says:

      You can totally use a whoopie pie baking sheet! The balls will need to be flattened and made into circles. Unfortunately, the nutrition calculator I use does not accurately give information for Swerve or almond flour – so I can’t answer how many net carbs are in this recipe.

  2. Kathe says:

    I can’t wait to try these Jamie! I’m such a pumpkin freak and these look amazing.

    1. Jamie says:

      I hope you enjoy them! ❤