Name: Pumpkin Chickpea Blondies
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 15.5 ounces chickpeas (garbanzo beans) (rinsed and drained); 1/2 cup pumpkin purée; 1/2 cup super-fine almond flour; 1/2 cup peanut butter; 1/3 cup maple syrup; 1 teaspoon baking powder; 1/2 teaspoon vanilla extract; 1/2 teaspoon pumpkin pie spice; 1/2 teaspoon salt; 1 cup chocolate chips (divided); Coconut oil ((optional - if not using parchment paper))

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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.

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

I also have a recipe for Chickpea Blondies 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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🧾 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

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🧂 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.

📋 Recipe

4.75 from 8 votes