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


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


  1. Preheat oven to 350 degrees F and spray 8×8 inch pan with coconut oil.
  2. In a food processor, add all ingredients except chocolate chips* and process until batter is smooth.
  3. Fold in chocolate chips or other mix-ins.*
  4. Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. 
  5. Bake for 27 minutes or until the edges look down and it batter looks wrinkly but not too overdone.
  6. Cool pan for 20 minutes on wire rack. Sprinkle with sea salt then cut into squares (trust me, you have to do this!)
  7. 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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