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Pumpkin Recipes

Pumpkin Chickpea Cookie Dough Balls

These no bake pumpkin chickpea cookie dough balls are the perfect, bite-sized treat! They’re low in sugar, gluten and dairy free and packed with nutrition!

I’m a huge fan of both any and all things cookie dough, and any and all things pumpkin, which is exactly how this recipe for pumpkin cookie dough bites was born!

I wanted an energy ball that wasn’t filled with nuts or seeds, but rather reminded me of the cookie dough pieces I’m always on the hunt for in my ice cream, with a pumpkin twist! Would you expect anything less from me?!

If you follow me on Instagram, than you know I believe pumpkin is a year round food and am determined to make as many things with it as I possibly can! The obsession is real, and if you’re reading this I can bet that you LOVE all things pumpkin too!

Speaking of pumpkin recipes, mark your calendars because The Great Big Pumpkin Cookbook (my new cookbook!) is hitting shelves on July 7th, 2020! Available for pre-order here!

ingredients for pumpkin chickpea cookie dough balls

These bites are perfect after lunch when you need a little treat, or anytime you need a little pumpkin pick me up. Both pumpkin and chickpeas are high in fiber, giving this snack more staying power.

If you happen not to have a can of pumpkin puree on hand, this recipe turns out without the pumpkin too.

no bake pumpkin chickpea cookie dough balls

nutrition benefits of pumpkin

Pumpkin is a great source of vitamin A and C as well and potassium and fiber. It adds to the texture of these bites and gives them a little fall flare!

I love that this recipe is naturally sweetened with maple syrup, and a little bit of chocolate. They’re not super sweet, but definitely satisfy that craving for a pumpkin treat!

no bake pumpkin cookie dough ball ingredients:

  • chickpeas
  • pumpkin puree
  • peanut butter – I recommend creamy unsweetened peanut butter
  • maple syrup
  • vanilla protein powder
  • pumpkin pie spice
  • vanilla extract
  • chocolate chipsI love Lily’s Sweet chocolate chips and use them in all my baked goods!
  • salt / flakey sea salt

gluten and dairy free pumpkin chickpea cookie dough balls
no bake pumpkin chickpea cookie dough balls

Pumpkin Cookie Dough Bites

Maggie Michalczyk, RDN
These pumpkin cookie dough bites are so delicious you won't even believe they're made with chickpeas! I love that they're made with just a few simple ingredients, low in sugar and taste like cookie dough! 
Prep Time 10 mins
Cook Time 1 hr
Servings 12 balls

Ingredients
  

  • 1 can chickpeas garbanzo beans
  • 1/4 cup pumpkin puree
  • 1/3 cup creamy unsweetened peanut butter
  • 1/4 cup maple syrup
  • 1/2 tsp. vanilla extract
  • 2 tsp. pumpkin pie spice
  • 1/4 cup vanilla protein powder
  • pinch of salt
  • 1/2 cup milk or dark chocolate chips I used Lily's Sweets chocolate chips
  • sea salt flakes

Instructions
 

  • Add all of the ingredients together in a bowl of a food processor, pulse to combine. 
  • Once pulsed for a couple of minutes you should start to see a thick dough.
  • Remove from food processor and stir in chocolate chips.
  • Use a cookie scoop to scoop out roughly, a 2 tbsp. serving. Roll in the palm of your hands into a ball and place on a sheet of parchment paper. 
  • Repeat with remaining dough. Sprinkle the batch with a little bit of flakey sea salt and or drizzle with extra melted chocolate chips.
  • Refrigerate for at least 1 hour before grabbing a bite!
  • Store in an airtight container in the fridge for up to a week. 
Keyword pumpkin cookie dough bites; no bake pumpkin cookie dough bites

Other pumpkin recipes you’ll love:

Here are a few other pumpkin items I am loving for fall!

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gluten and dairy free pumpkin chickpea cookie dough bites
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!

gluten-free-pumpkin-chickpea-blondies

Gluten Free Pumpkin Chickpea Blondies

Maggie Michalczyk, RDN
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! 
Prep Time 5 mins
Cook Time 27 mins
Servings 9 bars (12 if you cut them in smaller pieces!)

Ingredients
  

  • 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
 

  • Preheat oven to 350 degrees F and spray 8×8 inch pan with cooking spray and line it with parchment paper on top. 
  • In a food processor, add all ingredients except chocolate chips* and process until batter is smooth.
  • Fold in chocolate chips.
  • Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. 
  • Bake for 27 minutes or until the center is set. 
  • Let cool in the pan, sprinkle with sea salt and cut into squares. 
  • 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! 
Keyword chickpeas, dairy free, gluten free, low sugar, pumpkin

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

COOKBOOK

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!

pin this recipe for later!

gluten free pumpkin chickpea blondies