Dense and fudgy pumpkin whoopie pies filled with cream cheese frosting; This grain-free and low-glycemic dessert is the perfect sweet treat for Fall!
… Minus the one I’m hiding for later 😛
I based this recipe off of a traditional version of pumpkin whoopie pies and subbed out some of the ingredients to make the dough sugar and grain free and the frosting void of powdered sugar. I also added in a little extra liquid because coconut flour absorbs anything wet pretty quickly.
If you don’t have all three flours I use in this recipe on hand, feel free to use 1 cup of Baking Blend instead. I haven’t personally tested this recipe out using baking blend however I have found that in most cases they can be subbed without a problem.
Doesn’t that texture look scrumptious?!
All these pictures reminds me- I have some exciting news! Yesterday my brother and I got a new camera! While my iphone takes great pictures on it’s own, I’m also looking forward to being able to use a DSLR and capture pictures on a whole new level. I’m sure it will be a learning curve, but well worth the invested time and money.
Don’t forget to check out these great pumpkin recipes:
—> Pumpkin Spice Muffins *Inspired by my Mom’s amazing “first day back to home school” muffins!*
—> Pumpkin Casserole
— > Coming Soon: Pumpkin Milkshake!
Here’s a PIN of this recipe so you can see it later!
- ⅓ cup each: almond flour, coconut flour, oat fiber
- Scant ½ teaspoon baking powder
- Scant ½ teaspoon baking soda
- 1 teaspoon pie spice
- ½ teaspoon salt
- ½ stick butter
- 1½ tablespoons super sweet stevia blend
- 1 large egg
- ½ cup pumpkin
- 2 tablespoons half and half
- 4 ounces cream cheese
- 6 tablespoons butter
- 1¾ tablespoon super sweet blend
- In a medium sized bowl, mix together all the dry ingredients except super sweet (see note about flours) until well incorporated
- Cream the butter and super sweet blend until thoroughly mixed and then add the pumpkin, egg, and half and half until completely emulsified.
- Stir into the dry ingredients and shape into small cookie sized pucks, flattening with wet hands if needed. These will not spread much, so make them quite flat, just under ¼''.
- bake in a preheated oven at 350F for 10-12 minutes and cool before frosting.
- To make the frosting, whip the butter, sweetener, and cream cheese together on high until completely combined. This is easiest if they are room temperature.
SHOP THIS RECIPE
—> Coconut Flour
—> Almond Flour
—> Oat Fiber
—> Super Sweet
—> Pie Spice
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Hi, Phoebe! Just wanted to let you know I made the Pumpkin Whoopie Pies today ( doubled the recipe) and took them to an out of town church dinner - BIG hit, and especially appreciated by the diabetics in the crowd! The pastor even commented that he felt he was getting away with something & his sister said, ‘YOU ARE’! I wondered as I was making them how they would turn out, but it was all like clockwork…yea!! Only change I made was adding just a touch of vanilla to the icing. Definitely keeping these in the meal roster - very tasty for dessert or snack and I will freeze a batch for the occasional treat. Thanks for sharing your great recipes!! Becky C
Wow that is so encouraging to hear! I am so glad this recipe and your baking was a blessing to your Church. I was a little nervous about how they would turn out the first time, too- the dough looked so thick!
Thank you so much for the comment, I really appreciate it. 🙂