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!

0.0(not rated)

6 servings


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.
Make sure to start your oven early so it reaches the correct temperature. Preheat your oven to 350°F and line two baking sheets with parchment paper. A well-preheated oven is key to the perfect bake.
Blend together the cookie ingredients. 
Mix the almond flour, pumpkin puree, pumpkin pie spice, swerve sweetener, vanilla, baking powder, and egg in a large bowl. Use your hand mixer or electric mixer to blend until light and fluffy to achieve a soft cookie texture.
Form the mixture into 12 evenly-sized balls and flatten slightly.
Wet your hands slightly with water, then scoop the dough into balls. Flatten them a bit on a baking sheet with parchment paper. Make sure they are well-spaced so they bake evenly and will not stick with each other.
Place your baked cookies onto a parchment-lined baking sheet and bake:
Bake for 12-15 minutes or until browned and cooked through. Using parchment paper makes for easy cleanup and prevents sticking.
Cool your cookies at room temperature.
Allow your whoopie pie cookies to cool completely to make sure the cream cheese filling won't melt when spread. Place them in the fridge if you need to speed up the process.
Blend together the filling ingredients until smooth and creamy. 
Combine softened cream cheese, butter, vanilla, and swerve confectioners until light and fluffy. Make sure it's smooth and creamy for that perfect whoopie pie filling.
Assemble the keto whoopie pies. 
Flip a cookie upside down and place a 6th of the filling onto it. Add another cookie on top to form a whoopie pie. Repeat for the remaining whoopie pies. It's like crafting a delicious keto sandwich.
Continue assembling until all the keto whoopie pies are made. 
If you have a piping bag, you can use it to add the filling for a more polished look.



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.

Serving Suggestions

  • 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

What is a whoopie pie?

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.

Are whoopie pies and macaroons the same thing?

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.

Why are they called whoopie pies?

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.

Are pumpkin whoopie pies sticky?

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!

Do pumpkin whoopie pies expire?

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.

Can I add more flavors to the keto pumpkin whoopie pies?

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!

Can I use coconut flour instead of almond flour for this whoopie pie recipe?

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!

Can I freeze the whoopie pie filling separately?

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!

Wrap Up

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!