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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!)


  • 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


  • 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.


**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