These pumpkin blondies are ready to become your new favorite dessert for pumpkin season.
Soft, gooey chocolate chip pumpkin blondies, to fuel your pumpkin obsession!
- Gluten-Free
- Soy-Free
- Egg-Free
- Vegan
- Low-Calorie (see nutrition facts)
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!
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
Instructions
- 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)
Chocolate Pumpkin Fudge – (6 ingredients)
Flourless Pumpkin Blender Muffins
This looks amazing. I have a question about the almond butter- would another nut butter work? Such as sunbutter, peanut butter, etc. Thanks!
Yes, that’s fine.
Oh, Katie, why do you do it?? Now I have another recipe I MUST make this weekend. 😀
These are BEYOND. <33333
Pumpkin perfection! 🙂 I’d MUCH rather eat dessert than drink it too. I’ve honestly never had a Pumpkin Spice Latte in my whole life, and I don’t plan on it. I’d rather be eating these!!!
I had a pumpkin spice latte last weekend. I don’t know what everyone is freaking out about. It was good but not that good. I could make my own and it would probably be better and less expensive.
I have had a sip of a pumpkin spice latte in the past and it was too sweet! I stay away from that stuff too and do not think the lattes are that great. I prefer to eat items that are made with actual pumpkin and not pumped full of a sugary syrup!
I love pumpkin recipes & would love to make your chocolate chip pumpkin bloodied. I cannot consume sugar or equivalents like honey & maple syrup. Do you think this recipe would work well using applesauce instead?
I am intolerant of oats, and I don’t have quinoa flakes on hand. Could I use cracked bulgur wheat?
I want to make these but the beans…… I don’t like chickpeas or hummus. Will these have that taste?
I’m not a bean lover either, but when I’ve made Katie’s chocolate brownies with black beans…no bean flavor, taste, texture, etc. I assume it will be the same with these. I will be trying these asap.
I’ve never had a problem with Katie’s bean desserts tasting like beans, but if you’re worried, you could just add a little extra sweetener or a touch more pumpkin pie spice to make sure the flavor is very dessert-like.
The batter has a bean flavor but once cooked that’s gone completely. I made these three times in one week. ; )
I’m so happy it’s pumpkin season again! Great recipe.
I’m so excited to make these! I was going to make them today but ended up make your pumpkin blender muffins instead–my guy doesn’t like chocolate and was whining about the chocolate chips in this recipe. But I’m going to make it this week anyway! More for me. 😀
TY Katie for you and all your wonderful recipes..
Look amazing!
x
http://www.puregreenremedies.nl/en
With chickpeas and beans… These make anyone bloated? I’m pretty sensitive but would love to make these.
I use the same almond butter all the time! And I LOVE anything pumpkin-flavored, even all year-round!
Perfect solution to the dreaded work potluck – just tested one out (not that any of your recipes ever need testing before I bring them anywhere) even if I just eat these and nothing else I’ll be plenty happy 🙂
Hmmm I’m not sure why but mine turned out completely undercooked even when I left them for 30 minutes 🙁 maybe I put too much pumpkin? They still tasted great but they pretty much were mush lol
These look SO good, and they combine some of my favorite things: blondies + pumpkin. Need to make this soon for the fall – I’ve previously made your deep dish cookie pie, which was a huge success, and I imagine this to be quite similar (when it comes to consistency).
Love, Emma http://www.martinyfood.com