These soft and chewy, gluten free pumpkin cookies are sandwiched with creamy, sugar free, vanilla filling to make delicious Whoopie Pies, Keto style!
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Just the name, Whoopie Pies, can bring a smile to your face. They aren’t just fun to say, Whoopie Pies are an amazing treat enjoyed by kids and adults alike.
And while these dreamy little cookie sandwiches can be made in many flavors, let’s face it, pumpkin Whoopie Pies take things to a whole new level of yumminess!
Keto Pumpkin Whoopie Pies make a great sugar free snack or the perfect low carb dessert for family gatherings or office parties. With the addition of pumpkin, they’ll be a hit during the holidays too!
What’s in Keto Pumpkin Whoopie Pies
- Almond flour
- Oat Fiber
- Allulose confectioners
- Cream Cheese
- Pumpkin puree
- Brown Swerve
- Pumpkin pie spice
- Vanilla extract
- Baking powder
- Xanthan Gum
*Exact measurements are listed in the recipe card below.
How to Make Pumpkin Keto Whoopie Pies
To Make the Keto Pumpkin Cookies
Preheat oven to 350F.
In a separate bowl, mix the Allulose, Brown Swerve and butter together till well combined.
Add in the egg, pumpkin puree and vanilla extract and continue mixing.
Combine the wet and dry ingredients and mix.
Cover the dough and place it in the fridge for 30 minutes.
Flatten them out slightly, then bake for 11-12 minutes or until they are slightly golden.
To Make the Sugar-Free Filling
Mix together the cream cheese, butter, allulose and vanilla. Whip until well combined.
Chill in the fridge until the cookies have cooled completely.
Take one of the cookies and spread some of the filling on the bottom (flat side) facing up, then top with another cookie.
And there you have it! It’s just that simple to recreate a childhood favorite treat into a low carb, sugar free version that whole family will love.
Why are they Called Whoopie Pies?
Whoopie pies were originally come from the Amish. They were created by using leftover cake batter and according to legend, children would find these treats in their lunch boxes and be so excited to see the extra special treat, they would shout “Whoopie!”
What are Some Other Great Keto Pumpkin Recipes?
If you’re like most people, you just can’t have enough Keto pumpkin recipes! Well, this list has you covered:
- Pumpkin Crème Brulee
- Pumpkin Coffee Cake
- Pumpkin Chaffles
- Pumpkin Donuts
- Fluffy Pumpkin Pancakes
- Pumpkin Muffins with Cream Cheese Filling
- Pumpkin Bulletproof Coffee
What are the Carbs in Pumpkin? Is Pumpkin Keto?
You can certainly have pumpkin on Keto. There are only 7 net carbs in an entire 1/2 serving of pumpkin puree. This whole recipe only uses 1/3 cup so the carb impact is very minimal.
Pumpkin has a lot of health benefits also! It’s loaded with vitamins and minerals including being a great source of beta-carotene that converts into vitamin A. If you’d like to read more about the nutritional value of pumpkin, check out this article on Healthline.com.
Tips for the Best Keto Whoopie Pies
While this recipe is super easy to make, here are a few suggestions to help ensure your Keto Whoopie Pies are great every single time you make them.
How Do You Store Homemade Whoopie Pies?
Because these delicious little morsels have a butter cream filing, you’ll need to store them in the fridge. Just place them in an air tight container for up to a week for optimal freshness.
What Kind of Sweetener is Best for Keto Whoopie Pies?
Allulose is the recommended sweetener for this recipe. Keto Whoopie Pies need to have a bit of that chewiness to give them that classic texture Allulose provides.
If you don’t have Allulose, you can certainly use Swerve Confectioners, but it will change the texture some what.
Can You use Coconut Flour as a Substitute for Almond Flour?
For this Keto Pumpkin Whoopie Pie recipe, it is not recommended that you swap out the almond flour. Coconut flour is more absorbent and will cause your cookies to be more crumbly and less moist.
How to Give Low Carb Whoopie Pies Perfect Texture?
By adding xanthan gum along with the Allulose, the cookies will have a much more chewiness to them than if you omit it. It doesn’t take much to go a long way so be sure you measure it carefully.
Also, you’ll see that a lot of the sweet recipes on my site include oat fiber. Oat fiber lends a very delicate and fluffy texture to the cookies in these whoopie pies.
Can You Freeze Gluten Free Whoopie Pies?
You sure can! If you want a make ahead dessert, just wrap each cookie individually in plastic wrap and store in the freezer for up to a few months. You’ll want to let then thaw in the fridge over night before serving them.
What is Oat Fiber? Is Oat Fiber Keto?
The Oat Fiber is really important in this recipe! I use it in so many recipes, because of the amazing texture it gives whatever I’m baking! It is hands down, the best ingredient I’ve baked with! The Oat Fiber that I use is made by Lifesource Foods, because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag, which lasts a while, because you don’t need to use much in your recipes.
Oat Fiber is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber doesn’t dissolve in water and is not broken down in the digestive tract, so it has zero net carbs and is Keto friendly.
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
Keto Pumpkin Whoopie Pies
FOR THE COOKIES
HOW TO MAKE THE KETO PUMPKIN COOKIES
- Preheat oven to 350F.
- In a separate bowl, mix the Allulose, Brown Swerve and butter together till well combined. Add in the egg, pumpkin puree and vanilla extract and continue mixing.
- Combine the wet and dry ingredients and mix. Chill the dough in the fridge for 30 minutes.
TO MAKE THE SUGAR-FREE FILLING
- Mix together the cream cheese, butter, allulose and vanilla. Whip until well combined. Chill in the fridge until the cookies have cooled completely.
- Take one of the cookies and spread some of the filling on the bottom (flat side) facing up, then top with another cookie and serve.