These pumpkin blondies are ready to become your new favorite dessert for pumpkin season.
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Soft, gooey chocolate chip pumpkin blondies, to fuel your pumpkin obsession!
- Gluten-Free
- Soy-Free
- Egg-Free
- Vegan
- Low-Calorie (see nutrition facts)
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They’re great for potlucks, barbecues, parties, or sleepovers – people always go crazy for the bars, and I get requests for the recipe every time I make them.
They also are a perfect dessert to accompany the Cauliflower Pizza Crust recipe from last Monday’s post.
As of September 1st, the famous (or infamous?) Starbucks Pumpkin Spice Latte is back on menus across the country. But, honestly, I’d choose a blondie over a pumpkin spice latte any day of the week.
It’s nothing against pumpkin spice lattes… I’ve just never really been the biggest fan of flavored drinks; I’d much rather eat dessert than drink it.
To me, the texture of a food is just as important as the taste, and these gooeylicious pumpkin blondies encompass the optimum balance of soft and chewy, almost as if you’ve combined a chocolate chip cookie recipe with a recipe for pumpkin fudge!
If you try them, I’d love to see your creations – Be sure to tag me on instagram @chocolatecoveredkatie, and I will feature some of your pictures!
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Adapted from: Deep Dish Cookie Pie
Chocolate Chip Pumpkin Blondies
Ingredients
- 1 1/2 cups (1 can) white beans or chickpeas (For low carb, try these Keto Pumpkin Bars)
- 1/3 cup pumpkin puree or mashed sweet potato (canned or cooked)
- 1/3 cup pure maple syrup, honey, or agave
- 1/3 cup rolled or quick oats, or quinoa flakes
- 1/4 cup almond butter or allergy-friendly sub
- 3/4 tsp baking powder
- 1/2 tsp pumpkin pie spice or cinnamon
- 1/4 tsp salt
- 1/8 tsp baking soda
- 2 tsp pure vanilla extract
- 1/2 cup chocolate chips
InstructionsÂ
- Line an 8-inch pan with parchment or grease well. Preheat oven to 350 F. Drain and rinse the beans very well. Process all ingredients except chocolate chips in a high-quality food processor until completely smooth. (Taste and texture will be much better in a food processor, but a blender can work if you must.) Stir in the chocolate chips. Spread the batter into the prepared pan, press a few chocolate chips into the top if desired, and bake on the center rack for 28 minutes. They will be warm and gooey when you take them out of the oven! For optimum freshness, I like to store these in the refrigerator.View Nutrition Facts
More Healthy Pumpkin Recipes:
Pumpkin Cheesecake Bars – (reader favorite)
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Chocolate Pumpkin Fudge – (6 ingredients)
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Flourless Pumpkin Blender Muffins
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Yum! I picked up a copy of the TJ fearless Flyer which featured white chocolate Pumpkin Blondies with pecans and white drizzle, and they sounded so delicious and perfect for the family event I was going to. I am WFPB vegan and the TJ ones definitely are not, so I had to make my own version (and my own white chocolate!), but the effort was so worth it. I made a double batch of these today (with chickpeas) and a few minor changes, and everyone loved them: Swapped white chocolate for regular, added a half cup of pecans, doubled the pumpkin spice, and did a drizzly vanilla glaze on top (confectioners sugar, vanilla and water). I also dried the chickpeas in the oven while I waited for it to heat, but otherwise followed the recipe as written. This is a great recipe and I will make these again during the fall season. Thank you!