Sugar-Free Pumpkin Whoopie Pies
Indulge in the cozy flavors of fall with these Sugar-Free Pumpkin Whoopie Pies, the perfect guilt-free treat for pumpkin lovers! These soft and spiced pumpkin cookies, made with almond flour and naturally sweetened with erythritol, are paired with a luscious cream cheese filling for a delightful dessert that’s low-carb and free from refined sugars. Infused with warm spices like cinnamon, nutmeg, and ginger, each bite delivers a burst of autumn warmth without compromising on your health goals. Quick and easy to prepare in under 40 minutes, these pumpkin whoopie pies are ideal for holiday gatherings, afternoon snacks, or any special occasion where you want a wholesome sweet treat. Serve chilled for the ultimate creamy, dreamy experience!
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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
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a large bowl, combine almond flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Stir to mix evenly.
Step 3
In another bowl, whisk together the pumpkin puree, eggs, melted coconut oil, and vanilla extract until smooth.
Step 4
Gradually add the wet ingredients to the dry ingredients, stirring until just combined and smooth.
Step 5
Use a tablespoon to drop rounded mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart.
Step 6
Bake for 12 to 15 minutes, or until the tops spring back lightly when touched. Allow them to cool on a wire rack.
Step 7
For the filling, in a medium bowl, beat the cream cheese and butter together until fluffy.
Step 8
Add the powdered erythritol and vanilla extract, beating until smooth and well combined.
Step 9
Once the cookie halves are completely cool, spread or pipe the filling onto the flat side of half of the cookies.
Step 10
Top with the remaining cookies to form the whoopie pies.
Step 11
Refrigerate for at least 30 minutes to allow the filling to set before serving.
Nutrition Facts
| Serving size | (1259.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3686.5 |
| Total Fat 359.6g | 0% |
| Saturated Fat 188.4g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 757.2mg | 0% |
| Sodium 2589.8mg | 0% |
| Total Carbohydrate 376.4g | 0% |
| Dietary Fiber 29.2g | 0% |
| Total Sugars 24.4g | |
| Protein 71.7g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 800.7mg | 0% |
| Iron 13.1mg | 0% |
| Potassium 903.8mg | 0% |
Source of Calories