Soft and lightly spiced Keto Pumpkin Whoopie Pies with Cream Cheese Filling sandwiched together with a decadent, yet easy to make, pecan frosting! And it's keto-friendly!
For more pumpkin recipes, try this Pumpkin Oreo Cheesecake and this No Yeast Pumpkin Cinnamon Rolls. Or Homemade Vegan Pumpkin Brownie.
A whoopie pie is either a cookie, pie, or cake dessert — usually 2 round mound-shaped pieces of a flavored cake with a sweet and creamy filling sandwiched in between.
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Ingredients
Listed below are all the ingredients you will need:
Whoopie Pies:
- butter
- Swerve Granular Sugar
- eggs
- vanilla extract
- pumpkin puree
- baking powder
- baking soda
- cinnamon
- pumpkin spice
- salt
- almond flour
Pecan Filling:
- butter
- cream cheese
- pecans
- Swerve confectionary sugar
- vanilla extract
Instructions
Whoopie Pies:
Preheat oven to 350 degrees F and line pan with parchment paper or baking mat.
In a large bowl, add the melted butter, sugar, and mix until light and fluffy.
Next, add in the eggs, vanilla extract and whisk until well combined.
In the same bowl, mix together the rest of your ingredients.
Combine them well.
Using a small cookie scoop, scoop the cookie dough onto a baking sheet and flatten leaving at least 2 inches between each cookie.
Place into oven at 350 fahrenheit
Pecan Filling:
To make the pecan filling, in a large bowl, beat butter and cream cheese until light and fluffy. Then add powdered sugar, vanilla extract and mix until it is smooth.
Finally, add the crushed pecans and mix until just combined.
Assemble:
To assemble, using a cookie scooper, place a dollop of the filling in the center of the flat side of one a cookie.
Place a matching piece of the cake against the filling and push to spread the filling evenly between the two halves. Repeat until all of the pies have been filled.
Enjoy within the next same day, or refrigerate any leftover whoopie pies.
Substitutions
- Try different spices like ginger or cloves for unique flavors.
- Swap Swerve granular sugar with your preferred sweetener.
- Use a hand mixer instead of an electric mixer for convenience.
- Bake the whoopie pies in batches of 2-3 to save time.
- Pipe the dough onto the baking sheet for uniform shapes.
- Substitute butter with coconut oil and cream cheese with a dairy-free alternative for a dairy-free option.
Variations
- Feel free to get creative with your whoopie pie presentation by adding decorative touches such as sprinkles or chopped nuts on top.
Storage
Store leftover whoopie pies in an airtight container in the refrigerator. They'll stay fresh for 3-4 days. For longer storage, wrap them individually in plastic wrap and freeze them. Thaw in the refrigerator before enjoying again.
Top Tips
- For this recipe, use pure canned pumpkin and not pumpkin pie filling.
- Baking time. I like to slightly underbake the cookies to keep them soft, moist, and a little bit dense. If they are overbaked they lose their texture.
- Cream Cheese. It's important to soften the cream cheese before making the cream cheese frosting. I found that it won't combine as smoothly and you'll get cream cheese chunks in the frosting. I learned this the hard way.
- Make-ahead: Cakes and frosting can be made a day ahead and stored separately in an airtight container. Allow the frosting to warm slightly at room temperature before filling.
FAQ
Yes, canned pumpkin is generally keto-friendly because it's low carb and high in fiber, but be sure to check the label for added sugars.
If your whoopie pies come out flat, it could be due to overmixing the batter, not using enough leavening agents, or the oven temperature being too high.
Whoopie pies may crack if the batter is too dry or if they're overbaked, causing them to lose moisture and become brittle. Try adjusting the moisture level in the batter and monitoring the baking time closely.
Keto Pumpkin Whoopie Pies with Cream Cheese Filling
Ingredients
Whoopie Pies:
- ¼ cup butter melted
- ¾ cup Swerve Granular Sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon of cinnamon
- 1 teaspoon of pumpkin pie spice
- ⅛ teaspoon of salt
- 1 cup almond flour
Filling:
- 6 tablespoons of soft butter
- 4 ounces cream cheese
- 3 tablespoons crushed pecans
- 1 cup of Swerve confectionary sugar
- 1 tablespoon of vanilla extract
Instructions
Whoopie Pies:
- Preheat oven to 350 degrees F and line pan with parchment paper or baking mat.
- In a large bowl, add the melted butter, sugar, and mix until light and fluffy. Next, add in the eggs, vanilla extract and mix until well combined.
- In the same bowl, mix together pumpkin puree, baking powder, baking soda, cinnamon, pumpkin pie spice, salt, and almond flour.
- Using a small cookie scoop, scoop the the cookie dough onto cookie sheet and flatten leaving at least 2 inches between each cookie.
- Bake for 10-12 minutes for small cookies and 12-15 minutes for medium size cookies . Cookie edges will be brown when cooked.
- Allow the cookies to cool completely before adding the filling.
Filling:
- In a large bowl, beat butter and cream cheese until light and fluffy. Then add powdered sugar, vanilla extract and mix until it is smooth. Finally add the crushed pecans and mix until just combined.
Assemble:
- Using a cookie scooper, place a dollop of the filling in the center of the flat side of one a cookie. Place a matching piece of the cake against the filling and push to spread the filling evenly between the two halves. Repeat until all of the pies have been filled.
Claire M says
This looks delicious and pretty easy too. Yum!
Liz L says
I used regular sugar and it turned yummy. A bit on the sweet side though.