These low-carb whoopie pies are an American favorite that is perfect for birthday parties, special occasions, or just a random sweet treat. You’d think they would be hard to make but it’s really simple — you’ll start by making the soft chocolate cookies then whipping up the quick buttercream to stuff them with.
We recommend swapping the classic frosting for a raspberry, maple or cream cheese filling. You can also try mixing in chocolate chips or crushed peppermint (perfect for the holidays!) to add a bit of bite. Be sure to check out these other whoopie pie recipes, too. How do I store whoopie pies?
Slightly flatten the dough balls with the palm of your hand, or use the bottom of a glass (spray it with non-stick spray) and lightly press the dough. Bake for 8 to 10 minutes, or until the edges are set. Allow the whoopie pies to cool for 5 minutes on the cookie sheet. Then transfer to a wire rack to finish cooling completely before filling.
These pumpkin whoopie pies melt in your mouth and taste like fall. Pumpkin and warm autumn spices flavor these soft cookie sandwiches. Nestled between the cookies rests a voluptuous, vanilla cream cheese filling. This combination of cookie and filling makes a fall treat you won’t believe is low-carb and grain-free.