Pumpkin Spice Blondies (Vegan, Keto, Paleo, Gluten Free, Nut Free)

Who doesn’t love pumpkin spice and blondies? I thought about making pancakes or waffles, but those just didn’t really seem to hit the spot. Finally, it hit me – pumpkin spice blondies. Not just any blondies, but vegan keto pumpkin spice blondies.

I made them vegan and nut free. By default, they’re sugar free, dairy free and egg free, but these bad boys just so happen to be paleo as well. I’m not sure if cavemen had granulated sweeteners and coconut flour, but it’s not my place to say…

These pumpkin spice blondies are low carb, dense and fudgey. Because these are made with tahini, they’ve got a richness and a savory depth not normally found in blondies, that I’m really digging! I paired them with some instant coffee, because I didn’t feel like making a whole french press’ worth, but I think these would go nicely with rich, dark hot chocolate as well. Or cashew milk!

Notes on baking Pumpkin Spice Blondies:

  • You can use any granulated, non-sugar sweetener you’d like for these, though! You could try stevia as well, though the texture won’t be as nice.
  • If you don’t have pumpkin spice on hand, you could easily sub for a tablespoon of cinnamon.
  • What holds these bad boys together is tahini, which is essentially ground sesame seeds. It’s the peanut butter of sesame seeds, more or less. Tahini is delicious, and really provides a richness to this recipe.
  • Be sure to let these cool completely before removing them from the pan, or they will crumble!

Yield: 12 blondies

Serving Size: 1 blondie

Calories per serving: 79

Carbs per serving: 1.8g net

Fat per serving: 5.6g

Protein per serving: 3.2g

Fiber per serving: 2.5g

  • 1/2 cup tahini
  • 1 cup canned pumpkin puree
  • 1/4 cup coconut flour
  • 1 tbsp pumpkin pie spice
  • 1/4 cup Swerve
  • 1 tbsp apple cider vinegar
  • 1 tsp baking powder
  • 1 tsp vanilla extract


  1. Preheat oven to 350F and grease an 8″ square pan (no greasing necessary if using a silicone pan!).
  2. Mix pumpkin, tahini, Swerve, vanilla and apple cider vinegar. Life pro tip: measure sticky things with one of these measuring cup thingies. I saw Alton Brown do this years ago, and haven’t looked back.
  3. In a separate dish, mix together coconut flour, spices, and baking powder. Make sure everything is evenly distributed.
  4. Stir dry ingredients into the wet mixture and stir for a minute or so, to be sure that everything is evenly mixed. You really can’t overmix this recipe.
  5. Plop into the brownie pan, and spread evenly. You’ll want to smooth the top, so there are no peaks or valleys or otherwise rough spots.
  6. Bake for about 40 minutes.
  7. Remove from the oven and cool before serving!