Soft and lightly spiced Keto Pumpkin Whoopie Pie sandwiched together with a decadent, yet easy to make, pecan frosting! And it’s keto-friendly!
For more pumpkin, try this Pumpkin Oreo Cheesecake and this No Yeast Pumpkin Cinnamon Rolls. Or Homemade Vegan Pumpkin Brownie.
What Is A Whoopie Pie?
A whoopie pie is either a cookie, pie, or cake — usually 2 round mound-shaped pieces of a flavored cake with a sweet and creamy filling sandwiched in between.
Tips & Variations:
- 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.
How to Make Pumpkin Whoopie Pie:
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 pie spice
- salt
- almond flour
Pecan Filling:
- butter
- cream cheese
- pecans
- Swerve confectionary sugar
- vanilla extract
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 and allow the cookies to cool completely before adding the 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.
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.
Pumpkin Whoopie Pie
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.
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