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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I tripled the recipe and baked in a 9×13 glass pan – same time and temp mentioned here. Seemed to work fine, very gooey/moist though so you could increase the time if you wanted.
Peeled the skins off the chickpeas before blending them – gives a smoother texture.
If you use peanut butter instead of almond, like I did, the flavor will overpower everything else.
Next time I would add a little more sweetener.
These are amazing! Do they freeze well? How would you freeze them for optimal freshness and so they can last awhile in the freezer
Can you make the dough in advance and bake after? I would love to prep these for Christmas ahead of time and bake that day! Same with the black bean brownies if possible!! 🙂 Thanks for the info!
I made these and had every intention of posting a picture but they disappeared too fast. I’ve shared this recipe with everyone I know. These were DELICIOUS. I’m obsessed and can’t wait to make them again. I play volleyball and whenever we have tournaments, finding food to keep our energy up during the day is tough but I think this is a winner. Thanks Katie!
Oh, I used Organic Coconut Palm Syrup, a low glycemic sweetener, and it was awesome.
I don’t like pumpkin flavor, could I do anything to make it not prominent when I bake this?
https://lett-trim.today/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/%3C/a%3E%3C/p%3E
I made these and topped with your vegan marshmallow creme – made with pumpkin pie spice! HEAVEN.<3
Could these be made using xylitol? Or liquid stevia?
This similar recipe can be made with xylitol: https://lett-trim.today/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/%3C/a%3E%3C/p%3E
I made this recipe with 1/2 c. xylitol and 2/3 c. pumpkin. Delicious!
These are wonderful, even better than the black bean choc brownies. I used vegan choc chips and agave nectar. And each one has only 5 freestyle points, which is amazing as rich as they Taste.
These blondies were fabulous!! Rich, soft, & gooey & just unexpectedly decadent!! Texture was so soft it was almost like a pie. My family loved these & were shocked by the secret ingredient. I used dark chocolate chips (53% cacao).
I had to try these because…chickpeas? I’m not vegan and really eat everything and this dessert is a keeper! Delicious! I used tahini instead of typical nut butter and I can only say I’ll make these again and again. Thank you!