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    Home » Recipes » Desserts

    Published: Oct 21, 2020 · Modified: Sep 28, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Pumpkin Chickpea Blondies

    Jump to Recipe Pin
    Pumpkin Chickpea Blondies

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

    Pumpkin Chickpea Blondies on a plate.

    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.

    The 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.

    Jump to:
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🥡 Storage
    • 💭 Tips
    • 📖 Variations / Additions
    • Other Pumpkin Recipes
    • 🧂 You May Need
    • 📋 Recipe
    • 💬 Comments

    🧾 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.
    • Chocolate chips: To add a sweet rich flavor.
    • Coconut oil: Used for greasing the baking dish. If you use parchment paper, you won't need coconut oil.

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    🔪 Instructions

    Blend pumpkin purée, chickpeas, almond flour, peanut butter, maple syrup, baking powder, vanilla extract, pumpkin spice, and salt in a food processor, Fold chocolate chips into the batter and pour batter into a baking dish.

    Bake blondies until toothpick comes out clean.

    🥡 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 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!

    📖 Variations / Additions

    • Almond butter, cashew butter, another nut butter or sunflower seed butter
    • Almond flour or another flour
    • Spices: cinnamon, nutmeg, cloves, ginger, allspice

    Other Pumpkin Recipes

    • Vegan Pumpkin Spice Ice Cream
      Vegan Pumpkin Spice Ice Cream
    • Vegan Pumpkin Spice Latte with cinnamon sticks.
      Vegan Pumpkin Spice Latte
    • Vegan Pumpkin Cheesecake
      Creamy Vegan Pumpkin Cheesecake
    • Pumpkin Chia Pudding
      Pumpkin Chia Pudding
    Pumpkin Chickpea Blondies close up.

    *Don't forget to come back and leave your feedback and star rating.

    🧂 You May Need

    I love these Pyrex baking dishes! I used a 7 ½" x 9 ½" baking dish for this recipe. It's great because it comes with a cover, so I can put it in the fridge.

    Pyrex Rectangular Food Storage

    📋 Recipe

    Pumpkin Chickpea Blondies
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    Print SaveSaved!
    4.78 from 9 votes

    Pumpkin Chickpea Blondies

    These sweet moist Pumpkin Chickpea Blondies are a healthy treat. You would never know there's chickpeas in them. 
    Course Dessert
    Cuisine American
    Prep Time 5 minutes minutes
    Cook Time 35 minutes minutes
    Total Time 40 minutes minutes
    Servings 9 bars
    Calories 338kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • food processor

    Ingredients

    • 15.5 ounces chickpeas (garbanzo beans) rinsed and drained
    • ½ cup pumpkin purée
    • ½ cup super-fine almond flour
    • ½ cup peanut butter
    • â…“ cup maple syrup
    • 1 teaspoon baking powder
    • ½ teaspoon vanilla extract
    • ½ teaspoon pumpkin pie spice
    • ½ teaspoon salt
    • 1 cup chocolate chips divided
    • Coconut oil (optional - if not using parchment paper)

    Instructions

    • Preheat oven to 350°.
    • Mix all ingredients except chocolate chips in a food processor.
    • Fold in chocolate chips, reserving ¼ cup.
    • Line a 7 ½" x 9 ½" (or similar size) baking dish with parchment paper or coconut oil.
    • Spread mixture in dish. Top with the remaining ¼ cup chocolate chips, pushing them into the bars.
    • Bake at 350° for 35 minutes, or until a toothpick comes out clean (keeping in mind you could hit a chocolate chip with the toothpick).
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    Nutrition

    Calories: 338kcal | Carbohydrates: 41g | Protein: 10g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 214mg | Potassium: 335mg | Fiber: 6g | Sugar: 24g | Vitamin A: 2176IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Vegan Desserts

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      Edible Cookie Dough (Vegan, Gluten Free)
    • Edible Brownie Batter with spoon.
      Edible Brownie Batter (Vegan, Gluten Free)
    • Vegan S'mores Pie
      Vegan S'mores Pie
    • Vegan Gluten Free Graham Cracker Crust
      Vegan Gluten Free Graham Cracker Crust

    Reader Interactions

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      Recipe Rating




    1. Danielle says

      March 08, 2021 at 9:33 pm

      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!5 stars

      Reply
      • Willow Moon says

        March 09, 2021 at 10:17 am

        Thanks Danielle!

        Reply

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    Namaste, I'm Willow!

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    I've been vegan for 23 years and
    gluten-free for 11 years. I share easy and delicious vegan gluten-free recipes the whole family will love!

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