Sugar-Free Pumpkin Whoopie Pies
Indulge in the cozy flavors of fall with these sugar-free pumpkin whoopie pies—perfect for those seeking a healthier treat without sacrificing taste. Made with almond flour and naturally sweetened with erythritol, these soft, spiced pumpkin cookies are filled with a creamy vanilla-infused cream cheese filling, creating the perfect balance of richness and autumnal warmth. This low-carb, gluten-free dessert is easy to make and comes together in under an hour, making it an ideal option for holiday gatherings, seasonal celebrations, or a guilt-free snack. Serve them chilled for the ultimate melt-in-your-mouth experience, and revel in the joy of enjoying a festive classic with none of the added sugar!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Pumpkin puree
- 0.75 cup Erythritol or sugar substitute
- 2 Eggs
- 0.5 cup Coconut oil, melted
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 2 teaspoons Vanilla extract
- 8 ounces Cream cheese, softened
- 0.25 cup Unsalted butter, softened
- 0.5 cup Powdered erythritol
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, combine almond flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Stir to mix evenly.
In another bowl, whisk together the pumpkin puree, eggs, melted coconut oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined and smooth.
Use a tablespoon to drop rounded mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12 to 15 minutes, or until the tops spring back lightly when touched. Allow them to cool on a wire rack.
For the filling, in a medium bowl, beat the cream cheese and butter together until fluffy.
Add the powdered erythritol and vanilla extract, beating until smooth and well combined.
Once the cookie halves are completely cool, spread or pipe the filling onto the flat side of half of the cookies.
Top with the remaining cookies to form the whoopie pies.
Refrigerate for at least 30 minutes to allow the filling to set before serving.
Nutrition Facts
Calories |
3686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 359.6 g | 461% | |
| Saturated Fat | 188.4 g | 942% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 2590 mg | 113% | |
| Total Carbohydrate | 376.4 g | 137% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 24.4 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 801 mg | 62% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 904 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
