Pumpkin Recipes

Pumpkin Chickpea Blondies

Pumpkin chickpea blondies are a delicious and simple gluten and dairy free pumpkin treat! Sweetened naturally and made with just a few simple ingredients, you won’t believe how good they taste!

delicious gluten and dairy free pumpkin chickpea blondies made with pumpkin puree, chickpeas, peanut butter and maple syrup

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!

I too was weary when I first started seeing chickpea blondie recipes popping up everywhere. Chickpeas in a dessert?! That’s crazy! When I finally tried them for myself I was shocked and amazed at how good they were. Then I created my own spin by adding pumpkin they’ve quickly become one of my favorite pumpkin recipes ever.

Simply made by combining all of the ingredients together in a food processor, these blondies come together in no time at all and will convince even the most weary of skeptics that chickpeas can in fact be used in desserts! The best is telling people that they’re made with chickpeas after they’ve tried one!

gluten free pumpkin chickpea blondies

a nutritious pumpkin treat

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.

And I wouldn’t be me, if I didn’t mention all the good nutrition found in pumpkin! Pumpkin is truly a fall superfood packed with vitamin A, C, E and potassium and fiber. It adds that flavor that we all know and love it everything, plus gives baked goods like these pumpkin bars a really nice texture!

ingredients for pumpkin chickpea blondies

  • garbanzo beans (aka chickpeas)
  • pumpkin puree
  • pumpkin pie spice or cinnamon
  • creamy unsweetened peanut butter
  • maple syrup
  • vanilla extract
  • baking soda
  • baking powder
  • salt
  • chocolate chipsdairy free if desired ( I love baking with these chips from Lily’s)

equipment/ utensils:

how to make pumpkin blondies

Making these pumpkin blondies could not be easier! The prep time is literally 5 minutes, and the hard part is simply waiting for them to bake.

First, you will simply add all of the ingredients to your food processor. Make sure you drain the garbanzo beans as you will not need that extra liquid in the recipe!

Next, once a dough like consistency has formed, scoop the batter into a bowl and fold in chocolate chip. Spread into the prepared baking pan that is lined with parchment paper and sprinkle extra chocolate chips on top. Bake for approximately 28 minutes, remove from oven and let cool. Cut into squares and sprinkle with flakey sea salt on top, and enjoy!

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!

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gluten-free-pumpkin-chickpea-blondies

Gluten Free Pumpkin Chickpea Blondies

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 5 minutes
  • Cook Time: 27 minutes
  • Total Time: 32 minutes
  • Yield: 9 bars (12 if you cut them in smaller pieces!) 1x
  • Category: dessert
  • Method: bake
  • Cuisine: american

Description

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 probably have in your pantry right now, they’re a healthy way to get your pumpkin fix! 


Ingredients

Scale
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1/2 cup  unsweetened, creamy peanut butter 
  • 1/3 cup maple syrup 
  • 1/3 cup pumpkin puree
  • 2 tsp. vanilla extract
  • 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

Instructions

  1. Preheat oven to 350 degrees F and spray 8×8 inch pan with cooking spray and line it with parchment paper on top. 
  2. In a food processor, add all ingredients except chocolate chips* and process until batter is smooth.
  3. Fold in chocolate chips.
  4. Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. 
  5. Bake for 27 minutes or until the center is set. 
  6. Let cool in the pan, sprinkle with sea salt and cut into squares. 
  7. Store covered in the fridge for  3-4 days.

Notes

**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

This recipe was originally published on February 7th, 2019 and has been updated with new images since!

more pumpkin recipes you’re sure to love

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Love everything and anything pumpkin like I do?! Keep up with all things pumpkin this fall with me on Instagram and be sure to check out my new pumpkin cookbook, The Great Big Pumpkin Cookbook available now on Amazon and Target.com with over 50 pumpkin recipes, including gluten free, dairy free, and paleo friendly recipes!

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gluten free pumpkin chickpea blondies
Join the Conversation
Recipe rating

13 thoughts on “Pumpkin Chickpea Blondies

  1. Where can I find nutritional statistics for this recipe? I’d like to know protein, carb, fat contents.
    Thanks

  2. These are my favorite!!! I make them in muffin tins and are perfect to take to parties!!! 🙂

  3. Delicious! Can’t taste the chickpeas at all. It’s been a success with the entire family!

  4. Hey Maggie,
    Can you put these in the freezer? Or would they taste weird after? How long do you think they’d be ok in freezer?

    Thanks!

    1. I haven’t tried freezing them! I think it would work and they would still taste good! Let me know if you try it!