These sweet moist Pumpkin Chickpea Blondies are a healthy treat. You would never know there's chickpeas in them.
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.These sweet moist Pumpkin Chickpea Blondies are a healthy treat. You would never know there's chickpeas in them. Click To Tweet
How to Make this Recipe
Mix pumpkin purée, chickpeas, almond flour, peanut butter, maple syrup, baking powder, vanilla extract, pumpkin spice, and salt in a food processor, Fold in chocolate chips and bake.
Other Pumpkin Recipes
- Vegan Pumpkin Spice Ice Cream
- Vegan Pumpkin Spice Latte
- Creamy Vegan Pumpkin Cheesecake
- Pumpkin Chia Pudding
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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.
Pumpkin Chickpea Blondies
- 15.5 ounces chickpeas (garbanzo beans) rinsed and drained
- ½ cup pumpkin purée
- ½ cup superfine almond flour
- ½ cup peanut butter
- ⅓ 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)
- 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).
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.