Fall is the perfect time to enjoy the warm, comforting flavors of pumpkin spice. These keto pumpkin bread whoopie pies are a delicious way to celebrate the season without derailing your low carb lifestyle.
Imagine soft, fluffy pumpkin cookies sandwiched together with a rich, creamy cream cheese frosting. The combination of flavors and textures is simply irresistible. Best of all, these whoopie pies are easy to make with just a handful of keto-friendly ingredients.
Whether you’re looking for a fun baking project or a tasty treat to share with friends and family, these keto pumpkin bread whoopie pies are sure to be a hit. The recipe is straightforward and the results are impressive – you’ll love the cozy, satisfying taste of these low carb whoopie pies.
So preheat your oven, gather your ingredients, and get ready to enjoy the delightful flavors of fall with these keto pumpkin bread whoopie pies. Your taste buds will thank you!
👍 Why You’ll Love This Recipe
Guilt-Free Pleasure -These keto pumpkin bread whoopie pies are the perfect guilt-free indulgence for anyone following a low-carb or ketogenic diet. Made with wholesome ingredients like almond flour, erythritol, and real pumpkin puree, these whoopie pies are free from refined sugars and high-carb flours.
Easy to Make –Don’t let the impressive appearance fool you – these keto pumpkin bread whoopie pies are surprisingly easy to make! With simple, straightforward instructions and common keto-friendly ingredients, you’ll be whipping up a batch of these delightful treats in no time.
Delightful Texture Combination- One of the most irresistible aspects of these keto pumpkin bread whoopie pies is the heavenly texture combination. The soft, cakey cookies have a tender crumb and a light, airy texture that perfectly complements the smooth, creamy frosting.
Each bite is a delightful interplay of fluffy cake and rich, velvety cream cheese filling.
✨ Recipe Ingredients
To make the keto pumpkin bread whoopie pies you will need:
For the Cookies
- 1 cup Pumpkin Puree
- 2 cups Almond Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 1/2 teaspoons Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1/2 teaspoon Salt
- 1 teaspoon Xanthan Gum
- 1/2 cup Butter (softened)
- 1 cup Granular Erythritol
- 2 Eggs
- 1 1/2 teaspoons Vanilla Extract
For the Cream Cheese Frosting Layer
- 1 cup Confectioners Erythritol
- 6 tablespoons Butter (softened)
- 4 oz (115g) Cream Cheese (softened)
- 3/4 teaspoon Vanilla Extract
👨🍳 How To Make
Easily make low carb pumpkin whoopie pies. Follow these steps:
Step 1
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. Then, in a large bowl, mix together the flour, baking soda, baking powder, cinnamon, xanthan gum, pumpkin spice, and salt.
Step 2
Take another large bowl and beat the butter with an electric mixer. It should become fluffy. Then, add the eggs and granular erythritol. Beat for about one minute and then add the pumpkin puree and vanilla. Beat again for a minute until well combined.
Step 3
Add the dry ingredients slowly into the wet ingredients and beat until the mixture is well combined.
Step 4
Take the batter – about 1 tablespoon at a time and spoon it onto the baking sheets.
Step 5
Make sure your hands are wet and then smooth out the spoonfuls of batter. They should be flat and about 1 1/2 – 2 inches in diameter.
Step 6
Bake for 10-12 minutes. The edges should begin to brown. Then remove from the oven and allow them to cool before adding the frosting and assembling.
Step 7
To make the cream cheese frosting layer: in a bowl, beat together the butter, vanilla, and cream cheese (use an electric mixer). Slowly add the confectioner’s erythritol and beat for a few more minutes.
Step 8
Add the frosting to a piping bag (if you don’t have one, use a ziplock bag with a hole cut in one of the corners). Pipe about 1 tablespoon of frosting to the bottom cookie layer. Add the top cookie layer and press. That’s it! Enjoy the keto pumpkin whoopie pies.
💡Tips
1. Achieve the Perfect Batter Consistency
To create perfectly soft and fluffy keto pumpkin bread whoopie pies, it’s important to achieve the right batter consistency. After combining your wet and dry ingredients, mix the batter until it’s smooth and well-combined, but be careful not to overmix.
Overmixing can lead to tough, dense cookies. The batter should be thick enough to hold its shape when scooped onto the baking sheet, but not so stiff that it’s difficult to work with.
If your batter seems too dry, add a little more pumpkin puree; if it’s too wet, add a touch more almond flour. Finding the perfect balance will result in whoopie pies with a tender, cake-like texture.
2. Cool Completely Before Frosting
Before assembling your keto pumpkin bread whoopie pies, it’s important to let the cookies cool completely on a wire rack. If you try to add the cream cheese frosting to warm cookies, it will melt and run off, creating a mess and resulting in less-than-perfect whoopie pies.
Once cooled, pipe about a tablespoon of the cream cheese frosting onto the flat side of one cookie, then gently press another cookie on top to create a sandwich. Repeat with the remaining cookies and frosting.
You’ll Love These Recipes Too
Make sure to check out these amazing keto cookies recipes too:
- Keto Cream Cheese Cookies
- Keto Ginger Cookies
- Keto Pumpkin Whoopie Pies
- Keto Pumpkin Chocolate Chip Cookies
Keto Pumpkin Whoopie Pies
For the Cookies
- 1 cup Pumpkin Puree
- 2 cups Almond Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 1/2 teaspoons Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1/2 teaspoon Salt
- 1 teaspoon Xanthan Gum
- 1/2 cup Butter (softened)
- 1 cup Granular Erythritol
- 2 Eggs
- 1 1/2 teaspoons Vanilla Extract
For the Cream Cheese Frosting Layer
- 1 cup Confectioners Erythritol
- 6 tablespoons Butter (softened)
- 4 oz Cream Cheese (115g) (softened)
- 3/4 teaspoon Vanilla Extract
- Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. Then, in a large bowl, mix together the flour, baking soda, baking powder, cinnamon, xanthan gum, pumpkin spice, and salt.
- Take another large bowl and beat the butter with an electric mixer. It should become fluffy. Then, add the eggs and granular erythritol. Beat for about one minute and then add the pumpkin puree and vanilla. Beat again for a minute until well combined.
- Add the dry ingredients slowly into the wet ingredients and beat until the mixture is well combined.
- Take the batter – about 1 tablespoon at a time and spoon it onto the baking sheets.
- Make sure your hands are wet and then smooth out the spoonfuls of batter. They should be flat and about 1 1/2 – 2 inches in diameter.
- Bake for 10-12 minutes. The edges should begin to brown. Then remove from the oven and allow them to cool before adding the frosting and assembling.
- To make the cream cheese frosting layer: in a bowl, beat together the butter, vanilla, and cream cheese (use an electric mixer). Slowly add the confectioner’s erythritol and beat for a few more minutes.
- Add the frosting to a piping bag (if you don’t have one, use a ziplock bag with a hole cut in one of the corners). Pipe about 1 tablespoon of frosting to the bottom cookie layer. Add the top cookie layer and press. That’s it! Enjoy the keto pumpkin whoopie pies.
Excellent recipe!