This recipe for gluten and dairy free pumpkin chickpea blondies is perfect if you’re looking for a low sugar, minimal ingredient treat with added nutrition.
Not just for pumpkin season, these gluten free pumpkin chickpea blondies will completely change your mind about putting chickpeas in desserts because they are so moist and delicious!
This recipe is made with only eight simple ingredients that I’m sure are in your pantry right now, and sweetened naturally with only maple syrup. You know my love for pumpkin dessert recipes runs deep because I have a whole cookbook dedicated to sweet and savory pumpkin recipes, but combining pumpkin with chickpeas was a first for me!
Chickpeas, also know as garbanzo beans are a good source of plant based protein and fiber. When pulsed in a food processor together with the other ingredients they contribute to the thick texture of these pumpkin bars that don’t contain any flour at all. Chickpeas (and canned pumpkin!) are one of those things I believe you should have in your pantry at all times for roasting, putting on top of a salad or getting creative with in treats like these blondies.
These pumpkin chickpea blondies are great for people following a variety of diets because they are gluten free, grain free, dairy free, vegan, and low in sugar. I love baked goods in the morning to have with coffee, and making a batch of these allows me to get my pumpkin fix in a healthy way.
If you like this super simple dairy and gluten free recipe, be sure to check out this one for gluten and dairy free pumpkin chocolate chip cookies, and gluten free pumpkin snowball cookies!Print
If you’re weary about putting chickpeas in a dessert, these delicious gluten free pumpkin chickpea blondies will completely change your mind! Made with ingredients you have in your pantry right now, they are a healthy way to get your pumpkin fix year round!
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1/2 cup all natural peanut butter (or almond butter)
- 1/3 cup pure maple syrup
- 1/3 cup pumpkin puree
- 2 tsp. vanilla
- 1 tsp. pumpkin pie spice
- 1/2 tsp salt
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tbsp. coconut oil for coating the pan
- 1/3 cup dairy free or regular milk or dark chocolate chips plus 2 tbsp. for sprinkling on top (optional)
- Coarse sea salt, for sprinkling on top once baked
- Preheat oven to 350 degrees F and spray 8×8 inch pan with coconut oil.
- In a food processor, add all ingredients except chocolate chips* and process until batter is smooth.
- Fold in chocolate chips or other mix-ins.*
- Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top.
- Bake for 27 minutes or until the edges look down and it batter looks wrinkly but not too overdone.
- Cool pan for 20 minutes on wire rack. Sprinkle with sea salt then cut into squares (trust me, you have to do this!)
- Store covered in the fridge for up to 3-5 days.
*Feel free to get creative with what you mix into the batter–unsweetened coconut flakes, pecans, or cocoa nibs would be great too!
**You could stop at this point and would have some very delicious pumpkin cookie dough that is totally safe to eat!
Keywords: gluten free, dairy free, chickpeas, pumpkin, low sugar
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