Keto Pumpkin Whoopie Pies

I started making these every Fall around 2019, and they have become one of my favorite seasonal treats. The pumpkin cookie itself is soft and chewy with warm spice running through every bite, and the cream cheese filling adds just enough richness to hold the whole thing together. At only 1.4g net carbs per cookie, I can keep a batch around all week without worrying about it.

The secret to these keto pumpkin whoopie pies is the combination of almond flour and oat fiber. I tested batches with almond flour alone, and they were fine but a little dense. Adding oat fiber gives the cookies a lighter crumb and a subtle oat flavor without adding any net carbs. If you have tried my keto oatmeal cream pies, you already know how well oat fiber works in sandwich cookies.

I use baking soda instead of baking powder here on purpose. These cookies need to stay flat so they sandwich together without wobbling. Baking powder would puff them up too much. It is a small detail, but it makes a real difference when you are stacking filling between two rounds.

The cream cheese filling comes together fast. I whip the butter first until it is fluffy, then fold in the sweetener and cream cheese. If your filling is too stiff to spread, a teaspoon or two of heavy cream loosens it up perfectly. I pipe mine with a pastry bag for even distribution, but a butter knife works if you are not fussy about presentation.

If you love pumpkin season as much as I do, pair these with my keto pumpkin cheesecake for a full spread, or bake a batch of healthy pumpkin cookies for something simpler. Either way, Fall baking stays low carb without tasting like a compromise.

1. Make the pumpkin cookie batter. Whisk almond flour, oat fiber, pumpkin pie spice, baking soda, and salt in one bowl. In a separate bowl, beat eggs and sugar free brown sugar on medium-high for a full 3 minutes (this is non-negotiable for fluffy texture). Stir in pumpkin puree and melted butter, then fold in the dry ingredients.
2. Bake the cookies. Pipe or scoop 1-tablespoon mounds onto a parchment-lined sheet and bake at 350 for 12 minutes. They will look soft when you pull them out. That is normal. They firm up as they cool.
3. Make the cream cheese filling. Whip softened butter until fluffy, mix in sugar free powdered sweetener, then add cream cheese and beat for 2 minutes.
4. Assemble the pumpkin whoopie pies. Spread or pipe about half a tablespoon of filling between two same-sized cookies.

Key ingredients and substitutions

• Almond flour – The base flour here. I prefer a finely ground brand because it gives a smoother cookie. If you are used to baking with almond flour from recipes like my keto chocolate chip cookies, the same bag works.
• Oat fiber – Made from finely ground oat husks. It is zero net carbs and gives these cookies a lighter texture with a hint of oat flavor. Substitution: use 3/4 cup almond flour and 1/4 cup lupin flour if you do not have oat fiber.
• Pumpkin pie spice – I use a full teaspoon for stronger flavor. No pumpkin pie spice? Mix 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.
• Baking soda – I chose baking soda over baking powder specifically to keep these cookies flatter. For a sandwich cookie, you want less rise so they stack evenly.
• Brown sugar free sweetener – I have tested Lakanto, Swerve, and Truvia brown sugar alternatives. All three measure cup for cup with regular brown sugar and work well here.
• Pumpkin puree – Use canned 100% pumpkin puree, not pumpkin pie filling (which has added sugars). Homemade puree works too, but canned is easier and more consistent.