Yay, it’s pumpkin season! I absolutely love pumpkin anything!! I hosted book group this week & wanted to make some pumpkin whoopie pies. I was going to make a sugar version and a THM version but honestly, I don’t know how to make sugar versions of baked goods anymore 😉 I ended up buying pumpkin donuts for those who still wanted sugar. However, my friends all agreed the sugar-free whoopie pies were better!! So if you need an easy, tasty dessert for a fall gathering, try these out 🙂

Pumpkin Whoopie Pies (THM S, keto, low-carb)
Ingredients
Method
- 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
- Beat together softened butter & cream cheese
- Add sweetener and vanilla
- Once the cookies are cooled, spoon the filling onto half the cookies, placing another cookie on top to complete the whoopie pies
For some more pumpkin desserts, check out this pumpkin roundup from fellow THM bloggers:
What is your favorite pumpkin recipe?
These are great! I did adjust the amounts of baking blend and almond flour to 1/2 cup each instead of 1/4 cup; the batter was way too wet. Thanks for an awesome recipe. 😊