Keto Pumpkin Whoopie Pies
I always love putting a spin on classic favorites and playing with combinations. That’s why when I made these keto pumpkin whoopie pies and tasted it, I knew I had to share them with you!
I’ve replaced the traditional ingredients with keto-friendly ones so the rich flavors of pumpkin and spices shine through without compromising taste or texture. It’s almost as if they were just picked up from a bakery. They are made with almond flour, pumpkin spice, pumpkin puree, and low-carb sweetener,. They have a very rounded creamy mouthfeel similar to a classic whoopie pie.
And the best part? They’re easy to make, and you can enjoy these goodies like a treat, not a cheat.
Okay, so enough of me typing away. Let’s get to the fun part the recipe!
For the cookies:
|1 ½ C. Almond flour|
|⅓ C. Pumpkin puree|
|1 tsp. Pumpkin pie spice|
|¼ C. Swerve confectioner sugar substitute|
|1 tsp. Vanilla|
|1 ½ tsp. Baking powder|
|1 Large egg|
For the filling:
|4 oz. Cream cheese softened|
|4 Tbsp. Butter softened|
|1 tsp. Vanilla|
|½ C. Swerve confectioners sugar substitute|
Prepare your oven and baking sheets.
Place your baked cookies onto a parchment-lined baking sheet and bake:
Here's a rundown of the tools you'll need for your keto whoopie pies and why they matter. Don't worry if you don't have some of them. I've included some alternatives.
- Large Bowl or Medium Mixing Bowl: You'll use these to mix your ingredients separately, making sure that each part of the recipe is perfectly blended.
- Baking Sheet: Essential for baking the cookies evenly. If you have only one, you can bake it in batches.
- Parchment Paper: Use parchment paper to minimize sticking and make cleanup a breeze.
- Piping Bag (Optional): This tool can be very handy for those who want a more precise filling. If you don't have one, a plastic wrap or zip-lock bag with a corner cut-off will work.
- Electric Mixer or Hand Mixer: This helps to make the batter light and fluffy. A strong whisk and some elbow grease will do if you don't have one.
- Cookie Scoop: Helps in scooping the dough to get uniform cookies. You can also use a tablespoon as an alternative.
- Airtight Containers: Important for storing your keto whoopie pies properly.
Here are some handy tips to make preparation easier, whether you're a pro or trying this keto whoopie pie recipe for the first time:
- Prep Time Efficiency: You can blend the filling while the cookies are baking and setting to save time.
- Dry Ingredients: Sift the almond flour and baking powder to avoid lumps.
- Softened Butter: If you forget to soften the butter, a quick tip is to grate it or cut it into small cubes.
- Taste Test: Don't hesitate to taste the filling as you mix. Adjust the sweetness according to your taste.
These do not last long when I serve these whoopie pies at home, but here's how you can tuck some away.
- At Room Temperature- Keto whoopie pies can last up to 2 days at room temperature. Just keep them in an airtight container to keep them fresh. They may dry out just a bit, but they stay well.
- Refrigerate- Place your keto whoopie pies in the fridge for a week's enjoyment. Separate with layers of plastic wrap or parchment paper to prevent sticking.
- Freeze- To extend the life of your keto whoopie pies to a month or two in the freezer, place them in an airtight container or freezer ziplock with layers of parchment paper between each pie. Please note that the ﬁlling might become a bit more granular once thawed.
- Reheat- If frozen, let your keto whoopie pies thaw in the fridge overnight. If you're in a hurry, pop them in the microwave for a few seconds.
- Plating: Serve them on a beautiful dish, possibly sprinkled with some powdered sweetener for a fancy touch.
- Serving Size: One whoopie pie is usually satisfying, but no judgment here if you want more!
- Pairing: A cup of almond milk or tea could be a perfect match to this dessert cuisine.
Frequently Asked Questions
A whoopie pie is like a sandwich but with soft cookies or mini cakes as the “bread” and a sweet, creamy filling in the middle. It’s a handheld treat that’s perfect for dessert or even a snack. You can find them in different flavors, but chocolate and vanilla are pretty popular.
Whoopie pies and macaroons might look similar, but they are really different treats! Macarons are delicate, light, airy, and usually made from almond flour and egg whites. Whoopie pies are more like soft, pillowy cookies with a creamy filling in the middle. They’re heartier, and you usually find them made between classic cake and cookie ingredients.
The name “Whoopie Pie” is actually a fun story! Legend has it that Amish women would pack these sweet treats in their husbands’ and children’s lunchboxes. When they’d find them, they’d shout, “Whoopie!” It’s a cute story, and the name stuck around.
No, our keto pumpkin whoopie pies’ outer cake or cookie part is soft and moist but not sticky. The creamy filling in the middle can be a bit sticky, depending on what it’s made of. But overall, you shouldn’t find yourself in a sticky situation eating one!
Like any baked goods, pumpkin whoopie pies don’t last forever. If you keep them in an airtight container, they should be good for about 2-3 days at room temperature. If you want them to last longer, you can pop them in the fridge for up to a week or freeze them for a couple of months. Just make sure to wrap them well to keep their taste and texture top-notch.
You can jazz up your keto pumpkin whoopie pies with different flavors. A dash of nutmeg or warm cinnamon can add a little kick. If you’re a chocolate fan, you can mix some unsweetened cocoa powder into the batter. Experiment and have fun!
Yes, but there’s a catch. The coconut flour absorbs moisture more than the almond flour, so you’ll need to tweak the recipe a bit. A general rule is to use only 1/4 to 1/3 cups of coconut flour for every cup of almond flour. You may also need to add an extra egg to keep things moist. So, it’ll require a bit of kitchen wizardry, but it’s totally doable!
If you love having the cream cheese frosting ready to go, just whip it up, spoon it into a freezer-safe bag or container, and stash it in the freezer. When you’re ready to assemble your low-carb whoopie pies, just thaw the filling in the fridge overnight. Give it a quick stir to bring it back to life, and you’re good to go!
This yummy keto pumpkin whoopie pie recipe always hits the spot. Whether you’re sharing your creamy whoopie pies with friends and family or treating yourself after a long day, you’ll definitely love this to bits.
I hope you’ve enjoyed following along with this recipe as much as we have loved sharing it with you.
So, now it’s your turn!
Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you!
Oh, and remember to snap a pic of your take and share it on Instagram with the hashtag #buttertogetherkitchen. Seeing your take on our recipes is the cherry on top for us.
Enjoy, and happy baking!