Keto Pumpkin Spice Blondies

If you love pumpkin spice flavors but want to keep things keto friendly, these blondies are exactly what you need. They are soft, warm, and full of that cozy fall spice taste.

These keto pumpkin spice blondies are low carb, grain free, and sweetened without any regular sugar. Each square has all the flavor you would expect from a classic blondie, just without the carbs.

The texture is soft and slightly dense, almost like a pumpkin bread meets a blondie. The pumpkin puree keeps them really moist, which is a nice bonus.

White chocolate chips and pecans add a little crunch and sweetness that make these feel like a real treat. You won’t believe they are keto friendly.

They come together in one bowl with simple ingredients, and the whole process takes about 40 minutes. Easy enough for any day of the week.

Why You’ll Love This Recipe

Perfectly Moist and Chewy – The pumpkin puree keeps these blondies incredibly soft and fudgy in a way most keto baked goods never achieve.

Tastes Like Fall in Every Bite – Warm pumpkin pie spice and real pumpkin give these blondies that cozy seasonal flavor you crave without the carbs.

Loaded With Crunchy Pecans and White Chocolate – The chopped pecans and sugar-free white chocolate chips add amazing texture and richness to every single square.

Recipe Ingredients

• 2 cups Almond Flour
• 1/4 cup Melted Unsalted Butter
• 1/2 cup Golden Monk Fruit Sweetener
• 1/3 cup Pumpkin Puree (not pie filling)
• 2 large Eggs
• 2 tsp Vanilla Extract
• 2 tsp Pumpkin Pie Spice
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1/4 cup Sugar-Free White Chocolate Chips
• 1/4 cup Chopped Pecans

How To Make

Step 1

Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.

Step 2

In a large bowl, whisk together the melted butter, pumpkin puree, and golden monk fruit sweetener until smooth. Add the eggs and vanilla extract and whisk until well combined and slightly thickened.

Step 3

Add the almond flour, pumpkin pie spice, baking powder, and salt. Stir with a spatula until a thick batter forms. The batter will be slightly softer than a standard blondie due to the pumpkin puree.

Step 4

Fold in the white chocolate chips and chopped pecans until evenly distributed throughout the batter.

Step 5

Spread the batter into the prepared pan and smooth the top. The batter should be about 3/4 inch thick and even across the pan.

Step 6

Bake for 25 to 30 minutes, until the top is set and golden, and a toothpick inserted in the center comes out with just a few moist crumbs. The pumpkin makes these extra moist, so do not expect a completely clean toothpick.

Step 7

Let cool completely in the pan before slicing into 16 squares. For the best texture, refrigerate for 1 hour before cutting. These blondies are incredibly soft and full of warm spice flavor.

Tips

Don’t Skip the Cooling Step

These blondies are way softer than regular ones because of the almond flour and pumpkin puree. If you try to cut them while they’re still warm, they will crumble apart and you’ll have a mess instead of clean squares.

Let them cool completely in the pan first, then put them in the fridge for at least an hour. Once they’re chilled, they firm up nicely and hold their shape when you slice them.

If you’re really short on time, 30 minutes in the freezer works too. Just don’t skip this step or you’ll be disappointed with how they look.

Squeeze Excess Moisture From the Pumpkin

Canned pumpkin puree can hold a lot of water, and too much moisture will make these blondies gummy and dense instead of soft and chewy. Before you mix it in, put the pumpkin puree on a paper towel or clean cloth and press gently to remove some of the liquid.

You don’t need to get it bone dry. Just a quick press for about 30 seconds is enough to pull out the extra water that would mess with the texture.

Measure the Almond Flour the Right Way

With almond flour, the way you measure it makes a big difference. If you scoop the measuring cup directly into the bag, you’ll pack in way more than you need and the blondies will turn out dry and crumbly.

Instead, spoon the almond flour into the measuring cup and level it off with a knife. This gives you the right amount every time. If you have a kitchen scale, 200 grams is what you’re aiming for with 2 cups.

More Recipes

• Keto Raspberry White Chocolate Blondies
• Low Carb Maple Pecan Blondies
• Keto Pumpkin Bread
• Keto Pumpkin Spice Latte Mousse
• Keto Browned Butter Cookie Bars

Frequently Asked Questions

Can I use regular erythritol or another sweetener instead of golden monk fruit?

You can, but golden monk fruit sweetener has a slight caramel-like flavor that really works well in blondies. Regular erythritol or a granulated allulose would work as substitutes, though the taste will be a little less rich.

If you go with allulose, keep in mind it browns faster in the oven, so check your blondies a few minutes earlier than the recipe suggests. Avoid liquid sweeteners like stevia drops since they will throw off the batter consistency.