Keto Pumpkin Whoopie Pies Recipe
Pumpkin is a flavor that cannot help but make us think of fall, and we jump at every chance to include it in a fall recipe. With the recent popularity of pumpkin spice, it’s easier than ever to include this ingredient in our recipes, including the sweet ones. Thick coconut cream icing sandwiched between two slices of pumpkin flavored cookies puts a fall-based spin on an absolute classic.
The bonus? This recipe is low-carb and keto-friendly, which means that everyone can enjoy these fall flavors. It uses almond flour to help bind the cookies, as well as a small amount of coconut flour.
As a sweetener, we’ve chosen to use allulose. This adds a wonderful sweet flavor to the cookies, without compromising your low-carb lifestyle. In the cookies themselves, we use regular allulose. However, in the coconut icing, we use allulose powder to bring sweetness to the icing without making it grainy.
Our favorite part of this recipe is how easy it is. Instead of using various individual spices, we simply use pumpkin spice powder. This cuts down on ingredients and significantly simplifies the recipe. Pumpkin spice is a combination of all our favorite “warm spices” (think nutmeg, cinnamon, and cardamom), so it just makes sense to use the one pre-packaged spice mix.
These whoopie pies are a great option to bring to your fall parties, or simply enjoy as a low-carb snack at home.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
------------------------------------------------------------------------
Ingredients:
Pumpkin Cookies:
1/2 cup almond butter
1/2 cup pumpkin puree
1 1/2 teaspoon pumpkin pie spice
4 tablespoon allulose
1 tablespoon baking powder
1/4 tablespoon salt
2 large eggs
6 tablespoon almound flour
2 tablespoon coconut flour
Coconut Frosting:
14 tablespoon coconut cream
1/4 cup coconut butter
2 tablespoon allulose
1 teaspoon vanilla extract
Nutrition Summary: This makes a total of 12 servings of Keto Pumpkin Whoopie Pies. Each serving comes out to be 202 calories, 18.3g fat, 3.5g net carbs, and 5.4g protein.
------------------------------------------------------------------------
See more keto recipes, knowledge and tips on the website to keep your weight loss going strong.
Everything you need to know about the keto diet:
Getting started? Everything you need is here:
We also make things easy with this 14 day diet plan:
------------------------------------------------------------------------
Follow Ruled.Me for more tasty food:
Food | Cook | Cooking | Tasty - Pumpkin Chocolate Chip Whoopie Pies
Food | Cook | Cooking | Tasty - Pumpkin Chocolate Chip Whoopie Pies,
Please Like, Share and Subcribe This videos !
See more here :
Thanks you !
Easy Pumpkin Whoopie Pies Recipe
These pumpkin whoopie pies are so delicious and perfect for parties! Just in time for holidays! Here’s the recipe:
For the pumpkin cookies:
Dry Ingredients:
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tbsp ground cinnamon
1 tbsp ground cloves
1 tbsp ground ginger
1 tsp pumpkin spice
Wet Ingredients:
2 large eggs
2 cups firmly packed brown sugar
1 cup vegetable oil
1 tsp pure vanilla extract
3 cups pumpkin purée
For the cream cheese frosting:
2 8oz cream cheese (room temperature)
3 tbsp unsalted butter (room temperature)
4 cups powdered sugar
2 tsp vanilla extract
They never last.
#pumpkinwhoopiepies #sarahsweets #sarahsweetspumpkinwhoopiepies #autumn #fall #pumpkin #dessert #food #youtube #thanksgiving #thanksgivingdessert#pumpkinspice #pumpkinwhoopiepierecipe #howtomakepumpkinwhoopepies
Easy Pumpkin Whoopie Pies With Grandma!
Pumpkin whoopie pies are a delicious fall treat made with pumpkin puree, spices, and cream cheese filling sandwiched between two soft cookies. In todays video, Grandma makes this delicious dessert and you will want to watch to see how you can make it yourself!
⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️
Find the recipe here:
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
2 cups packed brown sugar
1 cup canola oil
1 15-ounce can pumpkin puree (1 3/4 cups)
2 eggs
1 teaspoon vanilla
2/3 cup powdered sugar
2 tablespoons heavy whipping cream
2/3 cup butter
Instructions:
1. Preheat oven to 350°F. Line cookie sheets with parchment paper. In a medium bowl stir together the first six ingredients (through cinnamon).
2. Beat brown sugar and oil in a large bowl with a mixer on medium until combined. Add pumpkin, eggs, and vanilla; beat until combined. Gradually add flour mixture while beating until well combined.
3. Drop dough by tablespoons 1 inch apart onto prepared cookie sheets. Bake about 12 minutes or until puffed and tops spring back when lightly touched. Cool on cookie sheets 2 minutes. Remove and cool completely on a wire rack.
4. Spread about 1 Tbsp. Vanilla Bean Buttercream on flat sides of half of the cookies. Top with flat sides of remaining cookies. If you like, dust cookies with powdered sugar before serving.
Vanilla Bean Buttercream
Beat 2/3 cup softened butter in a large bowl with a mixer on medium until creamy, 1 to 2 minutes. Beat in 2/3 cup powdered sugar. Add 2 Tbsp. heavy cream, 2 tsp. vanilla bean paste, and pinch salt; beat on low until combined. Gradually beat in 2 additional cups powdered sugar just until combined. Beat on medium 5 minutes or until fluffy, scraping bowl occasionally. Add 1 Tbsp. heavy cream; beat on high 1 minute more.
To Store: Layer whoopie pies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator up to 3 days or freeze up to 3 months.
Stop in at Independence Gallery when you are in the area of Rocky Mountain Park in Colorado and view Grandma's Pat's photography. It's one of the finest gallery in Loveland, Colorado, and showcases her work along with 35 other artists!
#pumpkin #pumpkinpie #pumpkinspice
Pumpkin Whoopie Pies Recipe | Easy Way of Making Whoopie Pies
Pumpkin whoopie pies are fluffy, soft sandwich of pumpkin cake with a delicious maple cream.
Pumpkin whoopie pies are simple and easy to make, but this is for sure one of my absolutely favorite recipes.
If the world is all about pumpkin and pumpkin spice, this is dessert that you will want more of.
Ingredients:
- 3 cup flour
- 1 tbsp pumpkin spice
- 1 tsp salt
- 1 tsp baking poweder
- 1 tsp baking soda
- 2 cup packed brown sugar
- 1/2 cup oil
- 1 cup (2 sticks) soft butter
- 2 cups pumpkin puree, chilled
- 2 large eggs
- 3 tsp vanilla
- 8 oz cream cheese, softened
- 3 cup powdered sugar
- 2 tbsp maple syrup
Tell me how did you like them or if there is anything you would want to change.
If you have any video suggestions, let me know in the comments section below.
Don`t forget to subscribe:
YouTube:
Instagram:
Facebook:
Music: Empire Seasons by Dan Henig
The Recipe Everyone Needs to Try this Fall!
Pumpkin Whoopie Pies are Fall-inspired treats made with cakey, perfectly spiced pumpkin cookies sandwiched around a cream cheese based filling! Easy to make and so tasty!
Full Printable Recipes:
Ingredients
3/4 cup unsalted butter melted and cooled (165g)
3/4 cup light brown sugar firmly packed 150g
1/4 cup granulated sugar 50g
1 cup pumpkin puree 225g
2 large eggs lightly beaten (room temperature preferred)
1 ½ teaspoon vanilla extract
1 2/3 cups all-purpose flour 210g
1 teaspoons baking powder
3/4 teaspoons baking soda
3/4 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
FROSTING:
3 Tablespoons unsalted butter softened
6 oz cream cheese softened (170g)
3/4 teaspoon vanilla extract
⅛ heaping teaspoon salt
2-3 cups powdered sugar* 250g-375g
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
00:22 Preheat oven to 375F (190C)
00:27 Stir together cooled melted butter and sugars. Add pumpkin, eggs, and vanilla and stir very well to combine.
01:27 Whisk together dry ingredients in a separate bowl. Gradually stir dry mixture into wet ingredients. Stir until completely combined and batter is smooth, but do not over-mix.
02:10 Drop batter by rounded tablespoon-sized scoops onto a parchment paper lined baking sheet. Bake for 9 minutes.
02:24 Allow to cool on baking sheet before filling with icing.
Icing
02:27 Using an electric mixer, cream together butter and cream cheese. Gradually add powdered sugar until completely combined and mixture is smooth and creamy.
02:36 Stir in vanilla extract and salt.
03:23 Pipe or spread onto the bottom of one cooled pumpkin cookie, then top with another cookie. Serve. Store leftovers in the refrigerator in an airtight container for up to one week.
Facebook:
Instagram:
Pinterest:
Email List: