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Pumpkin Whoopie Pies (THM S, keto, low-carb)
This fall dessert comes together quickly & the pumpkin/ cream cheese combo will delight any crowd :)
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course
Dessert (THM S)
Servings
10
Ingredients
Wet Ingredients:
1/2
cup
pureed pumpkin
2
T.
almond milk
2
eggs
2
egg whites
2
T.
melted butter
1
t.
vanilla
Dry Ingredients:
1/4
c.
almond flour
1/4
c.
baking blend
2
T.
oat fiber
you can omit this and just add more baking blend, but I like the texture this ingredient creates in the cookie
1
T.
pumpkin pie spice
1/2
c.
brown sugar substitute
I like to use the sukrin brand
1/4
t.
baking soda
1
pinch
salt
Cream Cheese Filling:
1/4
c.
butter
4
oz
cream cheese
1/2
c.
gentle sweet
or the equivalent of sweetener of choice, powdered is best
1
t.
vanilla
Instructions
Cookie:
Preheat the oven to 350
Cream together the wet ingredients with a mixer
Add in dry ingredients
Use a cookie scooper or 1 T. to scoop batter onto greased pans. Use coconut or olive oil spray to grease the pans.
Use a small spoon to flatter the batter a bit and to shape them into nice circles
Bake for 15 minutes
Let cool
Filling:
Beat together softened butter & cream cheese
Add sweetener and vanilla
Putting them together:
Once the cookies are cooled, spoon the filling onto half the cookies, placing another cookie on top to complete the whoopie pies