These pumpkin spice chickpea blondies are soft and fudgy, and packed with warm autumn flavors. Made with wholesome ingredients like protein-rich chickpeas, creamy almond butter, and pumpkin puree, this better-for-you treat delivers the cozy taste of fall with a sneaky boost of fiber.
They are wonderfully moist, naturally gluten free, vegan, and easy to whip up in just a food processor. Top them with your favorites…chocolate chips, walnuts, pecans, sprinkle with cinnamon, or vanilla sugar. I haven’t tried it, but if you want to boost the protein even more, you could try adding a scoop or two of vanilla protein powder to the batter before you cook them. Get creative!
Ingredients:
1 cup pumpkin puree
1/2 cup almond flour
1/2 cup old fashioned oats
1 can 15.5 ounces of chickpeas (garbanzo beans) rinsed and drained
1/3 cup maple syrup, or sweetener of your choice
1/2 cup almond butter, or another nut butter of your choice
5 medjool dates-optional
1 teaspoon baking powder
1 teaspoon pumpkin spice
1 teaspoon powdered ginger. optional
1 tablespoon vanilla extract
1/4 teaspoon salt
Optional toppings: chocolate chips, walnuts, pecans, extra cinnamon, vanilla sugar, or anything else you can think up.
Pumpkin Spice Time…
This recipe is so simple. Pre-heat the oven to 350 degrees. Put the oats in the food processor first, and blend until they turn into oat powder. Next, add all the additional ingredients—pumpkin puree, almond flour, chickpeas, maple syrup, almond butter, dates, baking powder, pumpkin spice, ginger powder, vanilla extract, and salt—to the food processor with the oats, and blend until everything is well combined, and smooth.
Prepare a baking dish by greasing it with coconut oil. Pour in the batter, and smooth it out evenly. Sprinkle the top with your toppings.
Place in the preheated oven and bake for 40-50 minutes. The edges should turn a golden brown, and the center should be firm. Allow to cool before slicing. Best if stored in the fridge for up to 5 days, or you can freeze them for up to 3 months.
Bring these blondies out at your next autumn gathering, or keep a batch tucked away in the fridge for a wholesome, ready-made afternoon treat. They pair perfectly with a cold glass of plant-based milk, a scoop of vanilla ice cream, or a cup of morning coffee. Pack them into lunchboxes for a midday protein boost, or save them for a guilt-free late night bite that delivers all the comfort of fall baking without any of the heavy sugar crash. Slice them up, share them with friends, and see if anyone can guess that a simple can of chickpeas created such a decadent treat. Wishing you good health, and good luck on all of your cooking adventures.
Pumpkin Spice Blondies
