Keto Pumpkin Whoopie Pies

When fall rolls around, I always get a huge craving for warm spices and pumpkin treats.

Traditional bakery desserts are packed with refined flour and sugar, which can make it hard to stick to your health goals.

That is why I created these keto pumpkin whoopie pies, giving you soft spiced cakes with a rich cream cheese center.

They are completely low carb and keto friendly, so you can enjoy a classic autumn snack without any worries.

Best of all, they come together quickly and taste even better after chilling in the fridge for a bit.

Why You’ll Love This Recipe

Authentic Bakery Texture – The blend of almond and coconut flour creates soft, pillowy cakes that never feel dry or crumbly.

Cozy Fall Flavor – Real pumpkin puree and fragrant warm spices give you that classic seasonal taste in every single bite.

Rich Cream Filling – The whipped cream cheese frosting adds a cool, velvety layer that pairs perfectly with the spiced cookies.

True Keto Treat – You get all the comfort of a traditional bakery dessert while easily keeping your carbs very low.

Recipe Ingredients

For the Pumpkin Cakes

• 1 1/2 cups Blanched Almond Flour
• 3 tbsp Coconut Flour
• 1/2 cup Brown Sugar Substitute
• 2 tsp Pumpkin Pie Spice
• 1 1/2 tsp Baking Powder
• 1/2 tsp Xanthan Gum
• 1/4 tsp Salt
• 2 Large Eggs
• 1/2 cup Pumpkin Puree
• 1/4 cup Butter, Melted
• 1 tsp Vanilla Extract

For the Cream Filling

• 4 oz Cream Cheese, Softened
• 1/4 cup Butter, Softened
• 1/2 cup Powdered Erythritol Sweetener
• 2 tbsp Heavy Whipping Cream
• 1 tsp Vanilla Extract

How To Make

Step 1

Preheat the oven to 350°F and line 2 baking sheets with parchment paper.

Step 2

In a large bowl, whisk together the almond flour, coconut flour, brown sugar substitute, pumpkin pie spice, baking powder, xanthan gum and salt.

Step 3

In another bowl, whisk the eggs, pumpkin puree, melted butter and vanilla until smooth. Stir into the dry ingredients until a thick batter forms, then let it rest for 5 minutes to thicken further.

Step 4

Scoop the batter into 16 mounds of about 2 tablespoons each, spacing them 2 inches apart. Smooth the tops into neat rounds with a damp fingertip.

Step 5

Bake for 12 to 14 minutes, until the cakes are puffed and spring back when lightly touched. Let them cool completely on the baking sheets.

Step 6

Beat the cream cheese and butter for 2 minutes until fluffy. Add the powdered sweetener, heavy cream and vanilla and beat for 2 more minutes until light and airy.

Step 7

Spread or pipe a thick layer of filling onto the flat side of 8 cakes and sandwich with the remaining cakes. Chill for 30 minutes before serving so the filling sets.

Tips

Blot the Pumpkin Puree

Canned pumpkin often contains extra water that can make low carb baked goods feel soggy. I recommend spreading the puree onto a plate lined with paper towels to soak up that extra moisture before measuring it.

Doing this keeps your batter thick and prevents the whoopie pie cakes from turning spongy or wet in the center.

Give the Batter Time to Rest

Coconut flour acts like a sponge and needs a little time to absorb the wet ingredients. From my experience, skipping the five minute rest will leave your batter too runny to hold its shape.

Once it sits, the batter turns into a thick dough that scoops neatly onto the baking sheet without spreading flat.

Shape the Cakes Before Baking

Low carb batters do not melt down and spread like traditional sugar cookies do in the oven. The exact shape you put onto the baking sheet is the exact shape that will come out.

You will get the best results if you wet your finger with cold water and gently press down any pointed tips. This gives your whoopie pies a smooth, rounded bakery look.

More Recipes

• Keto Pumpkin Cheesecake
• Keto Pumpkin Muffins
• Keto Pumpkin Roll
• Keto Pumpkin Spice Blondies
• Low Carb Pumpkin Cheesecake Bars

Frequently Asked Questions

Can I make these without xanthan gum?

Yes, but the cakes will be noticeably more crumbly because they lack gluten to bind everything together.

If you choose to leave it out, handle the baked rounds very gently so they do not break apart when you spread the filling.