These Keto Pumpkin Spice Whoopie Pies perfectly capture the essence of autumn with their warm, aromatic flavor.
What is it about October that makes me feel all warm and fuzzy inside? I do love summer, but this may well just be the most glorious month of the year. The way the leaves change colors, that golden light on crisp autumn days, and, of course, bright orange pumpkins and all the culinary inspiration they bring.
These keto pumpkin spice whoopie pies are the perfect treat to bake on a chilly autumn afternoon while you sip a glass of cider and let your mind wander with happy thoughts about the fast-approaching holiday season. You’ll love sinking your teeth into these tender little cakes and savoring that delightfully tangy cream cheese layer that so brilliantly contrasts with the aromatic notes that pumpkin spice brings.
Bake up a batch and invite friends over for an impromptu autumnal tea party to celebrate this magical season!
Switch it up
If you want to make these keto pumpkin whoopie pies just a little more special or switch them up a bit, you can garnish them with a sprinkle of freshly grated nutmeg, a dash of pumpkin spice, or a little cinnamon. If you love chocolate, try adding some sugar-free dark chocolate chips to the pumpkin spice batter. A lovely seasonal touch is to stir some sugar-free maple syrup into the cream cheese filling. You could also fold chopped pecans into the batter and roll the edges of the pies over finely chopped nuts for a delicious crunch. And why not swirl a teaspoon of Sugar-Free Caramel Sauce into the cream cheese filling? It’s the ultimate fall treat!
How do I store leftovers?
Transfer the whoopie pies to a resealable bag or an airtight container and put them in the fridge, where they will keep for up to 5 days. You can also freeze them, though I would double-wrap each whoopie pie in plastic wrap before putting them in a freezer-safe container or Ziploc bag. They should last up to 3 months. When you want to eat them, you can leave them out at room temperature for a few hours or in the fridge overnight. The texture may have altered, but they should still be delicious.
Similar recipes to try
If the thought of inviting friends over for an autumnal high tea sounds good, there are ideas aplenty here for you to try! Some of our favorites include these fudgy Keto Peanut Butter Cup Brownies, a batch of sweet and savory Maple-Bacon Cornbread Muffins, and these Keto Snickerdoodles. And though it’s a high tea, I wouldn’t hesitate to also offer mugs of frothy Keto Hot Chocolate!
Keto Pumpkin Spice Whoopie Pies
Ingredients
For The Cake:
- 2 cups almond flour
- 1 cup Sukrin Melis powdered sweetener
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- Pinch of salt
- 2 eggs
- 3/4 cup pumpkin purée unsweetened
- 2 teaspoons vanilla extract
- 4 tablespoons butter melted
- 1/4 cup water
For The Filling:
- 1 cup heavy cream
- 1/2 cup Sukrin Melis powdered sweetener
- 3 ounces cream cheese softened
Instructions
- Preheat oven to 350°F, grease two whoopie pie pans, and set aside.
- In a large bowl, combine almond flour, sweetener, pumpkin pie spice, baking powder, and salt.
- Add eggs, pumpkin purée, and vanilla extract, and mix until well combined.
- Add melted butter and water and mix again.
- Use a cookie scoop to fill each cavity of the whoopie pie pans. Smooth the batter using an offset spatula.
- Bake for 10-13 minutes until light brown and set.
- Allow the cakes to cool completely (approximately 45 minutes) on a wire rack.
- To make the filling, whip the heavy cream on high speed until it begins to stiffen. Slowly add powdered sweetener and whip until firm.
- In separate bowl, whip the cream cheese until light and fluffy. Add the cream cheese to whipped cream and use the mixer to whisk for 30 seconds until just combined.
- Use a piping bag or Ziploc bag with a corner cut off to pipe the filling on top of 12 of the cakes. Top each cake with remaining cakes to close the pies.
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