Everyone knows that fall in New England means boots, scarves, and everything pumpkin! SO when I received an email from a local bakery advertising their new pumpkin whoopie pies I instantly started drooling! Who doesn't love whoopie pies? And everyone loves pumpkin( at least until December when we have overloaded ourselves with it and need the rest of the year to recover lol). So I took out my trust stand mixer and got to work on the most decedent and delicious pumpkin whoopie pies I have ever made. Even your non-keto friends will love them!

Keto4Karboholics Pumpkin Whoopie Pies
Makes 6
1 Serving: 318 calories, 4g carbs, 31g fats, 6g protein

Ingredients For the "cookies"
2 cups almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup Swerve (http://amzn.to/2z24JHz)
1 1/2 teaspoon pumpkin pie spice
2 Tablespoons coconut oil, melted
2 large eggs, room temperature
1/3 cup pumpkin puree
1/4 cup unsweetened flaxseed milk or unsweetened almond milk
1 Tablespoon vanilla extract
Ingredients For the frosting
8 ounces grass-fed cream cheese, room temperature
4 Tablespoons grass-fed butter, room temperature
1/4 Cup Swerve(http://amzn.to/2z24JHz)
1 teaspoon imitation vanilla
1/3 cup heavy cream

For the cookies
Preheat oven to 350º F.
Line two cookie sheets with Silpat reusable silicone baking mat (or parchment).
Sift almond flour, salt, baking soda, granulated sweetener and pumpkin pie spice into a medium bowl.
Add coconut oil and mix in using a pastry blender or whisk.
In a separate bowl, whisk together eggs, pumpkin puree, almond milk and vanilla extract.
Add wet ingredients to dry ingredients and mix until completely combined.
Pipe(or spoon) 12 cookies onto prepared sheets, leaving 2 inches between cookies. Six cookies will fit on each sheet.
Place cookies in preheated oven. Bake for 18 to 22 minutes. Cookies are done when the center springs back when touched.
When cookies are finished baking, remove them from oven and allow to cool one minute on the tray. Remove from tray and place on a cooling rack. Allow to cool completely before adding filling.

For the filling
In a medium bowl, beat cream cheese and butter until smooth and fluffy. Add sweetener and vanilla and blend in thoroughly.
In a separate bowl, whip cream until stiff peaks form.
Fold about 1/3 of the whipped cream into the cream cheese mixture to lighten.
Add remaining whipped cream to the mixture and fold in gently.
Then Using a pastry bag, pipe filling on six of the pumpkin cookies. Top with the remaining six cookies. Store covered in the refrigerator until ready to eat.