Pumpkin Chickpea Blondies

Updated: Sep 28, 2022 · by Willow Moon · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

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These sweet moist Pumpkin Chickpea Blondies are a healthy treat. You would never know there are chickpeas in them.

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"I don't usually leave reviews but love these so much! Tick all the dietary requirement boxes! I sub the maple syrup for honey and leave out the chocolate chips. Thanks for this recipe! - Danielle"

Anytime I can sneak in a healthy ingredient into a recipe, I am all over it. These easy blondies have several healthy ingredients, so you don't have to feel guilty eating them.

They are sweet and rich. You would never know that there are chickpeas in them.

I also have a recipe for Chickpea Bars and Trail Mix Blondies.

Some other sweet pumpkin recipes to try are my Pumpkin Chia Pudding, Pumpkin Pie Overnight Oats, and Vegan Pumpkin Spice Ice Cream.

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❤️ Why You'll Love Them
🧾 Ingredients
🔪 Instructions
🥡 Storage
💭 Tips
📖 Variations / Additions
Other Pumpkin Recipes
📋 Recipe
💬 Comments

❤️ Why You'll Love Them

They're sweet and rich.
You'd never know there are healthy ingredients in them.
They are perfect for the holidays.

🧾 Ingredients

Chickpeas (garbanzo beans): Adds a creamy texture.
Pumpkin puree: Adds a creamy texture and pumpkin flavor. Make sure it is not pumpkin pie filling! Pie filling has sugar and spices in it.
Super fine almond flour: For a binder and flavor. You could also use oat flour or grind your own rolled oats into flour.
Peanut butter: For the nutty flavor. You could also use almond butter or sunflower butter.
Maple syrup: I used pure maple syrup to add a sweet maple flavor.
Baking powder: A leavening agent. Adds a salty taste.
Vanilla extract: Adds flavor and enhances the other flavors.
Pumpkin spice: For its warming spices.
Salt: Brings out the sweetness of the pumpkin blondies. I like to use sea salt.
Chocolate chips: To add a sweet rich flavor. You could also use dark chocolate baking chunks.
Coconut oil: Used for greasing the baking dish. If you use parchment paper, you won't need coconut oil.

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

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🔪 Instructions

Pumpkin chickpea blondies ingredients in a food processor before mixing.

Step 1: Add pumpkin purée, chickpeas, almond flour, peanut butter, maple syrup, baking powder, vanilla extract, pumpkin spice, and salt into a food processor.

Pumpkin chickpea blondie mixture in a food processor.

Step 2: Blend until smooth and creamy.

Chocolate chips folded into the pumpkin chickpea blondie mixture in a food processor.

Step 3: Fold chocolate chips into the batter.

Pumpkin chickpea blondie mixture in a baking dish.

Step 4: Pour the batter into a baking dish. Bake blondies until a toothpick comes out clean.

Pumpkin Chickpea Blondies in a baking dish after baking.

🥡 Storage

These vegan blondies will last up to 5 days in the fridge in an airtight container.

💭 Tips

If you have a peanut allergy you could use another nut butter or a seed butter.
As always, taste as you go. You may want more salt than I've included or less chocolate chips. Just keep in mind the wet-to-dry ingredient ratios. If you want more maple syrup, for example, you will be adding more moisture.
Store in an airtight container in the fridge. They will last about a week if you can control yourself!