Pumpkin chickpea blondies with chocolate chunks are an easy vegan and gluten-free fall treat. Think of a cross between a fudgy brownie and a cookie bar, but with pumpkin spice!
Can you ever have too many chickpea desserts? I don't think so! These vegan pumpkin blondies made with chickpeas are a worthy addition to the collection. With their soft texture and warm fall flavor, you will want to make them every pumpkin season.
Most chickpea blondie recipes use almond butter to help form the creamy batter when blending. In this case, the majority of the "liquid" is pumpkin puree. This recipe still includes a little bit of almond butter and maple syrup too.
These little treats are perfect to make during fall to have as an afternoon snack or to serve at a Halloween party alongside some vegan meatball mummies.
Ingredient Notes
You will need these simple ingredients to make pumpkin blondies with chickpeas:
Chickpeas make up the bulk of the batter. When you blend them with the other ingredients, you wouldn't even know they're there. Both canned chickpeas and chickpeas cooked from dried will work. They vary in added salt, so taste the batter after you blend it and add more salt to taste, if needed.
The combination of pumpkin spice and vanilla extract give that classic pumpkin spice flavor. If you don't have pumpkin spice, you can also make your own mix with cinnamon, ginger, nutmeg, and cloves.
Oat flour binds the batter together. Otherwise you are left with pumpkin pie hummus! (Which is also delicious but won't set up well if you try to bake it.) I tested these blondies with homemade oat flour but the super fine oat flour you can buy would make the blondies even smoother and less grainy. Sift it first then measure to get it as fine as possible.
These blondies wouldn't be complete without chocolate chunks. Depending on how sweet you want them to be you can use anywhere between 70% and 85% dark chocolate. Personally, I am a fan of both. I like to chop up a bar of chocolate myself to vary the size of the chunks.
The recipe card below includes the full list of ingredients + instructions.
How to Make Pumpkin Chickpea Blondies
- Add chickpeas, pumpkin, nut butter, and vanilla to a food processor.
- Process into a creamy, smooth mixture.
- Combine the blended pumpkin chickpeas with the dry ingredients.
- Fold in about two thirds of chopped chocolate to the pumpkin blondie batter.
- Spread the pumpkin blondie batter into an even layer.
- Sprinkle the remaining chocolate on top.
- Bake until the top of the blondie feels dry. The inside will still be a bit gooey, that is okay it just needs time to set. Let the blondies cool before slicing and enjoying.
Should you peel the chickpeas? I go back and forth on this a lot!
For this recipe specifically, I didn't peel the chickpeas. They're blended with so much pumpkin, maple syrup, and almond butter that the result is creamy even with the skins on.
Other recipes like brownie batter hummus benefit from peeling the chickpeas to make them extra smooth for enjoying as a dip.
It's up to you though! If you're particular about texture, you can always peel them and proceed with the recipe as written.
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Pumpkin Chickpea Blondies with Chocolate Chunks
Equipment
- Food Processor or blender
- 8" x 8" glass pan
Ingredients
- 1 ½ cups chickpeas (1) 15.5 ounce can
- ¼ cup almond butter see notes
- ⅔ cup pumpkin puree
- ½ cup maple syrup see notes
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ cup oat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup dark chocolate 70-85%
Instructions
- Preheat your oven to 350°F. Spray a glass pan with cooking oil so the blondies do not stick. Alternatively, make two parchment paper slings that overlap and hang over each side of the pan for easy removal.
- Add 1 ½ cups chickpeas, ¼ cup almond butter, ⅔ cup pumpkin puree, ½ cup maple syrup, and 1 teaspoon vanilla extract to a food processor or blender. Process until smooth and creamy. Scrape down the sides as needed.
- Add 2 teaspoons pumpkin pie spice, ½ cup oat flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon fine sea salt to the pumpkin chickpea mixture. Mix with a spatula.
- Chop ½ cup dark chocolate into chunks. Mix about ⅔ of it into the batter.
- Spread the blondie batter into the prepared pan. The batter will be quite thick, use a spatula to spread it into an even layer all the way to the edges of the pan.
- Sprinkle the top with the remaining ⅓ of chopped dark chocolate. Use your finders or a fork to slightly press the chocolate into the batter.
- Bake the blondies for 27 to 30 minutes. You will know they are ready to come out of the oven when the top is set and fully baked, but the inside is still a little wobbly.
- Allow the pumpkin blondies to cool for about 30 minutes before removing them from the pan. They will still be warm but they will hold together.
- Slice them into 9 squares and enjoy!
Notes
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* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
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