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pumpkin whoopie pies on a cookie sheet with pecan cream cheese frosting
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Pumpkin Whoopie Pie

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Keyword: keto whoopie pies
Servings: 6 -12
Author: Lainey

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
  • 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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