Keto Pumpkin Whoopie Pies

I piped the mounds a little bigger than a tablespoon and they came out with a slightly wet center at 12 minutes. Would you leave them in another minute or two, or just let them sit on the pan longer to set up?

I made a batch of these yesterday afternoon and there are three left. My husband keeps going back to the fridge for them. 🙂

I kept waiting for the sugar-free brown sugar to just disappear into the pumpkin, but the molasses note actually holds. That’s what makes it taste like fall and not just pumpkin spice. Two years keto and pumpkin season is back.

Does anyone know a sub for oat fiber? Can’t find it at my store.

Squeeze the pumpkin in a clean dish towel before mixing it in. Even 100% pure holds more liquid than you’d think, and I kept getting cookies that spread out flat before they could set, which is annoying when you’re trying to match up sandwiches. Once I started doing that they puffed up like they should, no more digging through a pile of mismatches. Took two batches of sad little discs to figure that out.

Soft and spiced perfectly, and the filling actually held its shape. Made a double batch after that.

Honestly surprised the texture came out soft and not just dense. The pumpkin spice is way stronger than I expected, so the cream cheese filling is doing a lot of work here.

Mine took closer to 14 minutes, but worth it.

1.4g net carbs per cookie. Checked three times.

Several batches in, and the filling is still the thing I keep adjusting. A tablespoon of sour cream in the cream cheese loosens it enough to pipe cleanly and cuts the sweetness so the pumpkin pie spice actually comes through. Without it, mine were almost too rich to eat more than one, which felt like a waste at 1.4g net carbs each. I also started refrigerating the assembled pies for about an hour before serving, and the texture goes more brownie-dense than cakey. That version I like more than fresh. Don’t push past 12 minutes: at 13 or 14 the edges firm up and you lose the soft, pillowy texture that makes the sandwich work.

work potluck hero. didn’t even get one myself.

Batch made these on a Sunday, actual cool weather for once, and I’m glad I doubled the recipe. The cream cheese filling firms up overnight and the pumpkin flavor deepens on day two. Didn’t see that coming. I store the assembled ones in a single layer and they hold cold, which matters when I’m grabbing one before work. 1.4g net carbs each, so I pack two and don’t think about it again until dinner. The oat fiber is doing something for texture that keeps them from going soggy with the filling inside, even after four days. Making another batch this weekend.

Browned the butter before adding it in and the cookies came out with this deeper, almost caramel-y edge that I was not expecting. If you’re already melting it anyway, the extra 3 minutes is worth it.

Made a double batch on Sunday and froze the cookies without the filling, and this might be the smartest thing I’ve done in months. Pulled out four this morning, piped the cream cheese straight from the fridge while they thawed for maybe ten minutes, and now I have pumpkin whoopie pies ready before I’ve had coffee. Filling holds up perfectly, cookies don’t get soggy or weird, and at 1.4g net carbs I’m not even thinking twice about eating dessert at 7am. Double batch only from here on out.

My daughter grabbed one from the fridge this morning and asked if I ordered them somewhere. She’s eight and has never asked for a second keto anything. Twenty minutes later she quietly took another one. The cream cheese filling got her, I’m pretty sure.

Brought these to my sister’s baby shower and someone actually flipped one over looking for a bakery label. She could not believe they were homemade. That cream cheese filling is SO good.

I’ve worked through probably four other keto pumpkin cookie recipes and every single one came out dense and dry, the kind you eat because it’s technically dessert, not because you actually want it. These are actually soft in the middle. I think the oat fiber is doing something I haven’t seen in any other version, because nothing else I’ve tried has had that texture. The cream cheese filling is the right thickness too, not that thin smear you get when the ratio is off. This is the one I’m sticking with.

This is my fourth time making these and I think I finally nailed the piping situation, because I was just dropping them with a spoon before and they kept spreading too flat, but once I actually used a pastry bag they came out looking like the photo and the filling to cookie ratio was so much better. I also added a little extra pumpkin pie spice this batch, maybe half a teaspoon more than the recipe calls for, and the spice came through so much more in the cookie. The cream cheese filling is already thick and tangy on its own so a little more warmth in the cookie actually balanced things out in a way I liked a lot. Started a batch last week because I convinced myself pumpkin is a year-round thing and I don’t regret it, the house smelled like a fall bakery for two hours, which felt very strange for April and also completely worth it. Double batch next time so I can actually freeze some before they disappear.

Whoopie pies were the one thing I thought I was just done with on keto. That cream cheese filling comes together so thick, and at 1.4g net carbs I had two without a second thought.

Brought these to my sister’s Easter dinner and two people who’d skip anything labeled keto were scraping the last of the cream cheese filling off the wrappers with their fingers. Not exactly a subtle reaction.