Keto Pumpkin Blondies

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Pumpkin Season

As soon as Labor Day passed I can feel Pumpkin Spice season coming. My Keto Pumpkin Blondies may just be in the running for favorite fall dessert from The Kellie Kitchen.

Usually Starbuck’s PSL (that’s pumpkin spice latte) is first out of the gate on all fall flavors hitting the shelves.

I, too, fall in line with sharing my favorite keto-friendly pumpkin recipes.

Pumpkin Pureé

With all the pumpkin activity going on I feel like people should just know there’s a difference in canned pumpkin stuff. However, not everyone is a supermarket nerd like me.

During the NON pumpkin season canned pumpkin is kinda hard to find. The second Labor Day passes it’s like the pumpkin gods rain down on us and you find it everywhere.

For this recipe we are using PURE pumpkin pureé. Be sure you look at the label. When you see “pumpkin pie filling” put that can back on the shelf. Pumpkin Pie filling is filled with sugar and flavorings.

You want ONLY pumpkin pureé.

One bowl Keto Pumpkin Blondies

Another thing I love about this recipe is that it’s a ONE bowl deal. One bowl brownies are a thing. Easy recipes like this one help with batch cooking and easy home cooking.

One bowl means less clean up…and I’m all for that!

Cashew Butter Substitute

When I first made this recipe I used peanut butter. I felt that the peanut flavor overpowered the pumpkin flavor in my Keto Pumpkin Blondies. Cashew butter has less of a nut flavor.

Less nut flavor means MORE pumpkin flavor. However, cashew butter has slightly higher carb count. I felt it was worth the slightly higher carb count using the cashew butter.

You can certainly use peanut butter as a substitute for the cashew butter. The trade off is a lower carb count, but a slight peanut flavor. You decide what works for you.

White Chocolate Chips

We have come a long way in the keto world. When I started the keto lifestyle over 4 years ago you had to make your own chocolate chips. No thank you!

Then….there was one brand of low chocolate chips available. AND….only available online!

Not only are they several brands of low carb chocolate available…now we have WHITE chocolate, too. The low carb white chocolate chips can be hard to find in the regular supermarket. However you can always find them on Amazon.

If you do NOT have access to low carb chocolate chips you can completely omit or substitute with Lilys low carb semi-sweet chips. You will actually save on the carb count, too!


As with most of my keto desserts, these Keto Pumpkin Blondies store well in an airtight container in the fridge. These Keto Blondies should start fresh for up to a week…if they last that long.

21 day Keto & Fasting Jump Start Program

If you’re new to low carb and fasting and need someone like me to hold you accountable I have a one on one program. The Kellie Kitchen Accountability Coaching Program…for details click here.

I’ll teach you how to eat delicious food like these Keto Pumpkin Blondies and still lose weight, look great and feel AMAZING.

However, if you’re a “Do It Yourself” kind of person I have created a workbook to take you through the 21 day Jump Start Journey.

You can find the Workbook here… It comes in a downloadable version HERE…

Keto Pumpkin Blondies

Keto Pumpkin Blondies

Aw… the flavors of fall fill my kitchen with these Keto-friendly Pumpkin Blondies. The low carb white chocolate chips are just a bonus treat.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American, Holiday
Keyword: basic keto, easy keto, easy keto dessert, keto, pumpkin
Servings: 16 bars
Calories: 100kcal
Author: The Kellie Kitchen


  • 1 cup almond flour
  • cup low carb sweetener
  • cup brown low carb sweetener
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/4 teaspoon salt
  • 2/3 cup pumpkin puree
  • 1/3 cup cashew butter
  • 1 egg
  • 1/2 cup low carb white chocolate chips


  • Preheat the oven to 350 degrees. Line an 8×8” baking tin with parchment paper.
  • In a large bowl sift together the almond flour, low carb sweetener, Brown low carb sweetener pumpkin pie spice mix, salt and the baking soda. While sifting the dry ingredients, make sure to remove any lumps from the dry ingredients.
  • Add in the pumpkin puree, cashew butter, and the Egg to the dry mix. Using a fork mix all of the ingredients together to form a pumpkin batter. Fold in the low carb white chocolate chips into the pumpkin batter.
  • Place the baking dish into the 350 degree oven for 30 minutes.
  • When the pumpkin blondies are finished baking, remove from the oven and set on the countertop to cool. I like to add a few extra low carb white chocolate baking chips to the top while the pumpkin blondies are still warm.
  • Slice the pumpkin blondies into 16 bars. Serve and enjoy


Side note… Store leftover pumpkin blondies in an air-tight container in the refrigerator for up to one week.
Another side note…I like to save about a tbsp of the white chocolate chips to sprinkle on top after you take the Pumpkin Blondies out of the oven.


Calories: 100kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 120mg | Potassium: 56mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1604IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
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MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.

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