Keto Pumpkin Whoopie Pies with Cream Cheese Filling
Soft and lightly spiced Keto Pumpkin Whoopie Pie sandwiched together with a decadent, yet easy to make, pecan frosting! And it's keto-friendly
Prep Time10 minutesmins
Bake Time15 minutesmins
Total Time25 minutesmins
Course: Cookies, Desserts
Cuisine: American
Keyword: keto whoopie pies
Servings: 6large whoopie pies
Calories: 208kcal
Author: Lainey
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Ingredients
Whoopie Pies:
¼cupbuttermelted
¾cupSwerve Granular Sugar
2eggs
1teaspoonvanilla extract
½cuppumpkin puree
½teaspoonbaking powder
½teaspoonbaking soda
1teaspoonof cinnamon
1teaspoonof pumpkin pie spice
⅛teaspoonof salt
1cupalmond flour
Filling:
6tablespoonsof soft butter
4ouncescream cheese
3tablespoonscrushed pecans
1cupof Swerve confectionary sugar
1tablespoonof 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.