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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 :)
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert (THM S)
Servings 10


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



  • 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

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