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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Thanks for sharing, Katie! I love the regular chickpea blondies but these pumpkin blondies are such a fun fall treat. They’re my hubby’s favorite dessert ever, he can hardly believe they’re actually healthy. 🙂
I replaced ALL of the chick peas with more pumpkin and they turned out perfect!
I also subbed out the maple syrup for brown baking stevia (brown sugar texture).
Just needed to set for a little longer.
Totally worth trying if you want to avoid beans and sugar!
Thanks Katie!
These were delicious! I did have to add some extra maple syrup because as I tasted the batter it didn’t seem sweet enough. Right out of the oven, they still weren’t as sweet as I was expecting, but after one day they were perfect!
Could I substitute a GF flour blend 1:1 for the oats? Or would it be slightly less because it’s rolled oats and not oat flour?
Made these tonight and they were delicious! I used peanut butter because I didn’t have any almond butter, and it worked really well.
If you store them in the fridge how long do you think they’ll last?
We LOVE them!!!
What is a sub for nut butter? Allergic to all nuts and bananas?!!
You can definitely use Sunbutter. You can try a buttery spread such as earth balance, but I haven’t tried it – be sure to report back if you experiment!
I really enjoyed your flourless banana blender muffins so I was eager to try this recipe as well. I brought a batch to a healthy dinner party with my friends and I don’t think any of them would have guessed there were chickpeas in them if I hadn’t told them 😉 Definitely a great pumpkin treat without all the guilt.
I do have one question about the chickpeas: When I rinsed and drained the peas, some of them started losing their clear outer skin. I went through and removed them all yesterday, but it was tedious, so in the future, is that what I have to do or can they be blended with that skin?
You can just use all the skins too 🙂
I love your pictures!
It looks so delicious.
It is on my must try list:-)
Made these tonight since I didn’t plan far enough ahead to make the impossible pumpkin pie (in that I didn’t want to wait until tomorrow to eat it, lol), and they turned out great! Just the right amount of pumpkin flavor and not too sweet. Thanks, Katie!