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Keto Pumpkin Blondies

Cast Iron Keto
by
Updated:
15 Comments
4.67 from 6 votes

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Introducing Keto Pumpkin Blondies, your new favorite dessert that perfectly marries the warm flavors of pumpkin spice with delightful hints of chocolate. These treats boast a tender, moist texture that will have you swooning with every bite.

A single keto blondie being held above the rest of the batch.

Whether you're hosting a cozy gathering with friends or enjoying a quiet evening at home, these soft blondies are the perfect addition to any occasion.

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Preparation and cooking overview

Whip up these delightful Keto Pumpkin Blondies in just a few simple steps, combining both dry and wet ingredients to create a smooth and well-incorporated batter. Bake for 20 minutes, and enjoy a delectable, low-carb dessert that is perfect for satisfying your sweet tooth.

Chef's note

Indulging in these Pumpkin Blondies allows you to savor the taste of a traditional dessert and helps you maintain your keto goals without compromising flavor. It's truly rewarding to transform beloved recipes into keto-friendly versions that cater to your lifestyle while still offering the same comforting flavors and rich taste.

Cast iron skillet on a blue background fresh from the oven with freshly baked keto pumpkin blondies in the center.
  • Prep Time: 5 minutes
  • Cooking Time: 20 minutes
  • Total Time: 25 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 16 Servings

For more inspiration check out our Dessert recipe.

🎃 Ingredients for this keto pumpkin blondies recipe

Before making the keto brownie, gather some simple ingredients to ensure a smooth and enjoyable baking experience. Here's what you'll need:

  • 1 ½ cups almond flour
  • 1 cup granulated erythritol (we use Swerve)
  • ¼ cup coconut flour
  • ½ cup unsalted butter melted
  • ⅓ cup fresh pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt/ Kosher Salt
  • 2 tablespoon pumpkin pie spice
  • ½ cup chocolate chips (we use Lily's)

With these ingredients, you're all set to create a delightful and healthy dessert that everyone will love.

Ingredient substitutions

If you need to make some keto-friendly substitutions in these pumpkin spice blondies, here are some options for you to consider:

  • Almond flour: You can substitute almond flour with an equal amount of sunflower seed flour or hazelnut flour.
  • Granulated erythritol: If you can't find erythritol or prefer a different substitute for granulated sugar, you can use xylitol or monk fruit sweetener instead, following a 1:1 ratio.
  • Unsalted butter: If you prefer a dairy-free option, you can use coconut oil or a vegan brown butter substitute in the same quantity.
  • Pumpkin puree: For pumpkin pie filling, you can use mashed kabocha squash or mashed butternut squash as a replacement. You can also use canned pumpkin puree. Just make sure the consistency is similar in whatever alternatives you use.
  • Chocolate chips: If you cannot find Lily's chocolate chips or would like to try another variety, you can use any other sugar-free chocolate chips or even dark chocolate chunks (at least 85% cocoa) for a more intense chocolate flavor. Make sure the chocolate is keto-friendly and low in carbs.

Remember that when substituting, the final result might differ slightly in taste and perfect texture compared to the original recipe. However, these options should still yield a delicious and keto-friendly dessert.

Additional ingredients

For this recipe, you can enhance the flavor and presentation by adding some keto-friendly additional ingredients or toppings. Here are a few options to consider:

  • Chopped nuts: Adding chopped pecans, walnuts, or almonds can provide a delightful crunch and extra nutty flavor.
  • Unsweetened shredded coconut: Sprinkle some unsweetened coconut on top of the blondies before baking for an extra layer of texture and a subtle tropical twist.
  • Sugar-free white chocolate chips: If you'd like to add some contrast to the dark chocolate chips, you can incorporate sugar-free white chocolate chips into the batter for a mix of chocolate flavors.
  • Pumpkin seeds: For added crunch and a festive touch, sprinkle some pumpkin seeds on top. They are low in carbs and a great source of healthy fats, making them a perfect keto-friendly topping.
  • Keto-friendly whipped cream: Once the blondies have cooled, you can serve them with a dollop of keto-friendly whipped cream.
  • Cream cheese frosting: Prepare a keto-friendly frosting by combining softened cream cheese, unsweetened heavy cream, keto-approved sweetener, and a touch of vanilla extract. Spread this frosting on the cooled blondies for a luscious and creamy finish.

Remember that adding extra ingredients or toppings will affect the nutritional value of the final product. Keep track of the additional carbs and calories when incorporating them into your chewy pumpkin cookies.

Cooking tools required

To make these mouthwatering Pumpkin Blondies, you'll need the following essential cooking tools:

  • 8-inch cast iron skillet or a square baking pan
  • Mixing bowls (medium and large)
  • Silicone spatula or wooden spoon
  • Measuring cups and spoons
  • A whisk
  • A knife or a spatula for slicing the blondies
  • Cooling rack (optional but recommended)

Tools substitute options

If you don't have the exact tools listed above, don't worry. There are some substitute options you can use:

  • Instead of an 8-inch cast iron skillet, you can use an 8x8-inch or 9x9-inch square baking pan. Just make sure to adjust the baking time if necessary.
  • If you don't have silicone spatulas or wooden spoons, any sturdy spoon will work for mixing the ingredients.
  • You can use a fork to mix the ingredients thoroughly instead of a whisk.
  • If you don't have a cooling rack, you can carefully transfer the blondies to a large plate to cool down. Remember that they take a bit longer to cool this way.

How to make Keto Pumpkin Blondies: step-by-step guide

Cooking methods

  • Baking

Preparation steps

Before starting the cooking process, it's essential to take the following preparation steps:

  1. Measure and gather all the ingredients to have them ready for use.
  2. Grease an 8-inch cast iron skillet with oil or butter to ensure the blondies won't stick when baked.
  3. Preheat your oven to 350° F (180° C) to ensure it's at the right temperature for baking.
  4. If using a baking pan instead of a cast iron skillet, line it with parchment paper, leaving an overhang on the sides to remove the blondies after baking quickly.
  5. If you're using chocolate chips in large or bar form, chop them into smaller pieces for even distribution in the batter.
  6. Prepare a cooling rack or a large plate to cool down the blondies after baking.

Cooking instructions

  1. Combine dry ingredients: Whisk together the almond flour, granulated erythritol, coconut flour, baking soda, salt, and pumpkin pie spice in a large mixing bowl. This will ensure that all the dry ingredients are well combined and evenly distributed.
  2. Mix wet ingredients: Mix the melted unsalted butter, pumpkin puree, large egg, and vanilla extract in a separate medium bowl. Stir until everything is well combined and smooth.
  3. Combine wet and dry ingredients: Pour the wet ingredient mixture into the dry ingredient mixture, and stir until everything is thoroughly combined. The batter should be smooth and without any lumps.
  4. Add chocolate chips: Fold the chocolate chips into the batter, ensuring they are evenly distributed throughout.
  5. Transfer to a skillet: Transfer the pumpkin blondie batter into the greased 8-inch cast iron skillet or lined baking pan. Use a spatula to spread the batter evenly across the skillet or pan.
  6. Bake: Place the skillet or pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Be cautious not to overbake, which can result in a dry texture.
  7. Cool and slice: Allow the Blondies to cool completely in the skillet or pan before removing them. Once cooled, lift the blondies from the pan using the parchment paper overhang (if using a baking pan), and place them on a cutting board. Slice into even squares and your fluffy pumpkin blondies are ready!

Chef's pro tip

Be mindful of the baking time and temperature for perfectly moist and chewy Pumpkin Blondies. Since every oven behaves differently, it's crucial to start checking the blondies around the 16-minute mark.

If the edges are browning too quickly while the center is still undercooked, you can loosely cover the skillet or pan with aluminum foil. This will help to prevent the edges from overbaking while allowing the center to cook evenly, resulting in a perfectly balanced blondie texture.

How to make it healthier

Though we have already created healthy pumpkin blondies for our pumpkin recipes lovers, you can create a healthier version by following these changes:

  • Reduce the sweetener: You can decrease the granulated erythritol by a quarter or half, depending on your preference for sweetness. This will not only reduce the overall sweetness but also cut down on the calorie content.
  • Incorporate nuts: Add chopped nuts like walnuts or pecans to the blondie batter. Nuts provide healthy fats, fiber, and essential nutrients, making the blondies more nutritious and filling.
  • Add ground flaxseed or chia seeds: Include 1-2 tablespoons of ground flaxseed or chia seeds in the batter. Both flaxseed and chia seeds are excellent sources of fiber, healthy fats, and other essential nutrients, making the blondies even more wholesome.
  • Use grass-fed butter: Swap regular unsalted butter with grass-fed butter, which contains more vitamins, omega-3 fatty acids, and conjugated linoleic acid (CLA), linked to various health benefits.
Two pumpkin blondies stacked on top of each other atop white parchment paper.

Time-saving tips

  • Pre-measure and set aside ingredients: Before starting the cooking process, measure all your ingredients and keep them ready. This will save you time and ensure a smoother workflow as you prepare the blondies.
  • Use a food processor: If available, use a food processor to mix the batter quickly. This will speed up the mixing process and save time on manual mixing.
  • Preheat the oven: Before preparing the batter, make sure to preheat the oven. This will ensure the oven is at the correct temperature when ready to bake the blondies, saving you valuable time.

What can I prepare ahead of time?

  • Dry ingredients mix: You can combine all dry components in a separate bowl ahead of time. Store the mixture in an airtight container until ready to use it. This will save you time when it comes to preparing the batter.
  • Pumpkin puree: If you're using fresh pumpkin, prepare it in advance by roasting, steaming, or boiling and then blending it. Store the leftover pumpkin puree in an airtight container in the refrigerator for up to 3 days or freeze it for longer storage.

By following these time-saving tips and preparing some elements ahead of time, you can streamline the process and reduce the time spent in the kitchen.

Storage and reheating instructions

Storage

  • Allow the leftovers to cool completely before storing them.
  • Cut them into individual portions for easier storage.
  • Wrap each blondie tightly in plastic wrap or aluminum foil to keep them fresh and prevent them from drying out.
  • Place the wrapped blondies in an airtight container to ensure they remain moist.
  • Store the container in the refrigerator for up to a week.

Reheating instructions

  • Remove the desired portion from the refrigerator when you're ready to enjoy the leftovers.
  • Unwrap and place them on a microwave-safe bowl or plate.
  • Heat them in the microwave on a low power setting for about 20-30 seconds or until warm. Be careful not to overheat them, as this can cause them to dry out or become too soft.
  • If you prefer to reheat them in the oven, preheat the oven to 300°F (150°C). Place the unwrapped blondies on a baking sheet lined with parchment paper and heat them for 5-10 minutes or until warmed.
  • Enjoy the warm spices of your leftover dessert.

Expert Tip: To preserve the fudgy texture of the blondies, avoid reheating them multiple times. Reheat only the portion you plan to eat at a given time.

Recipe wrap-up and conclusion

In conclusion, these Keto Pumpkin Blondies are a delicious and satisfying treat and a perfect way to enjoy rich flavors while sticking to your keto diet.

Don't hesitate to try this delightful recipe and share it with your loved ones. Whether hosting a cozy gathering, bringing a dessert to a potluck, or simply craving a pumpkin-flavored treat, these Pumpkin Chocolate Chip Blondies will exceed your expectations.

In the mood for more pumpkin? Check out these other gourd-filled goodies:

Frequently asked questions

To check if the Pumpkin Blondies are done, insert a toothpick or a knife into the center of the blondie. The blondies are ready if it comes out clean or with just a few moist crumbs.

They can be stored at room temperature in an airtight container for up to 3 days or in the refrigerator for up to a week.

Keto Pumpkin Blondies usually take 18-20 minutes to cook in a preheated 350°F oven.

If your blondies are not cooking evenly in the middle, it could be due to uneven heat distribution in your oven. Ensure your oven is adequately preheated, and consider rotating the skillet halfway through the cooking process to ensure even cooking.

You can reheat them in the microwave for a few seconds or in a preheated oven at 300°F for 5-10 minutes until they are warmed.

📖 Recipe

A single keto blondie being held above the rest of the batch.

Keto Pumpkin Blondies

These Keto Pumpkin Blondies are perfectly pumpkin-spiced with a touch of chocolate making them the ultimate low-carb dessert all year long!
4.67 from 6 votes
Print Rate Pin Recipe
Course: Dessert
Cuisine: American
Keyword: 30-minute, keto, sweets
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 16
Calories: 153kcal

Ingredients

  • 1 ½ cups almond flour
  • 1 cup granulated erythritol we use Swerve
  • ¼ cup coconut flour
  • ½ cup unsalted butter melted
  • ⅓ cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons pumpkin pie spice
  • ½ cup chocolate chips we use Lily’s

Instructions

  • Preheat the oven to 350° F and grease an 8″ cast iron skillet with a bit of oil or butter.
  • In a medium bowl mix together all of the ingredients until smooth. Transfer to an 8″ cast iron skillet and bake for 18-20 minutes. Allow to cool completely before slicing.

Nutrition

Nutrition Facts
Keto Pumpkin Blondies
Amount Per Serving
Calories 153 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 25mg8%
Sodium 116mg5%
Potassium 19mg1%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 986IU20%
Vitamin C 1mg1%
Calcium 32mg3%
Iron 1mg6%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

# Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
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Reader Interactions

Comments

  1. Dawn says

    These never seemed to really firm up and too sweet will have to experiment with less sweetener and see how to make these more firm.

    Reply

  2. Chris says

    I made this in my #6 cast iron skillet and want to know how is the mixture supposed to look after timer goes off? I am just trying to figure out if I should keep cooking it or not.

    Reply

  3. Suzanne says

    How many servings or what is serving size?

    Reply

    • Alex Lester says

      It's listed at the top of the recipe.

      Reply

  4. amanda says

    This looked amazing but calls for 2 tablespoons pumpkin pie spice.... 2 TABLESPOONS??? There has to be a typo here! Can someone clarify!

    Reply

    • Alex Lester says

      Not a typo, that's correct! We wanted them to be really flavorful.

      Reply

  5. Susan says

    I just made these! They are amazing! I folded in some chopped pecans and used cocoa nibs because I didn't have Lily's chocolate. I cooked it in an 8x8 pan instead of the cast iron skillet. Love love love them!

    Reply

    • Alex Lester says

      That sounds great!

      Reply

  6. Jules says

    My cast iron pan is larger so I made a double batch how much longer should I let it cook because 20 min and it was still gooey in the middle.

    Reply

    • Alex Lester says

      Probably about 35 minutes but I don't know for sure since I haven't tested it this way. It will be a bit gooey like normal blondies but they will firm up as they cool.

      Reply

  7. Arden says

    Just made this recipe. Couldn’t wait for it to cool so I’m having a small piece warm. Oh emm gee!!! DELICIOUS! thank you ??

    Reply

  8. Lisa Campbell says

    Can I made this recipe into muffins?

    Reply

    • Alex Lester says

      I wouldn't see why not!

      Reply

  9. Shannon says

    I made this tonight and it is delicious!

    Reply

  10. Amber McCann says

    I just started making these and forgot I am totally out of coconut flour! I added extra almond flour in hopes it will balance out cause I need to have these tonight. Thank you for the great recipe!

    Reply
4.67 from 6 votes (6 ratings without comment)

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