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Pumpkin chickpea blondies that are gluten free, vegan, sweetened with maple syrup & have extra fiber + nourishment! Garbanzo beans easily blend into the batter to give you a soft and tender texture to these healthy blondies. It’s a great recipe to share and enjoy with friends and family!
Table of Contents
- Easy & Healthy Pumpkin Chickpea Blondies Recipe
- Why you’ll love this chickpea pumpkin blondies recipe
- Healthy ingredients you need for pumpkin chickpea blondies
- How to make garbanzo bean blondies
- Watch me make these gluten free pumpkin blondies
- How to store
- Substitutions, optional variations & dietary adjustments
- More healthy dessert recipes with beans that you’ll love
- Healthy Pumpkin Chickpea Blondies Recipe
Easy & Healthy Pumpkin Chickpea Blondies Recipe
I love taking your average treat and making it delicious AND extra good for you. We’re using beans as the base for our blondies and giving them a yummy pumpkin flavor too.
If you’ve tried my chocolate chip chickpea muffins or chickpea protein cookie dough, you know just how delicious taking a can of beans can be and turning it into a healthy treat. These bean bars are no different!
While it’s optional, the coconut butter frosting takes them to the next level!
Why you’ll love this chickpea pumpkin blondies recipe
Sneaky beans – If you have family members who don’t enjoy beans, they’ll never know that’s the main ingredient in this recipe! After years of making treats with beans, my kids now know to expect it and aren’t surprised because they’ve enjoyed lots of desserts with legumes in them.
Lower in sugar – Just a small amount of maple syrup is needed in the bars and frosting keeping it naturally sweetened!
Made with simple ingredients – You’ll love all the healthy ingredients in this recipe and you likely have them ready to use in your real food pantry.
Healthy ingredients you need for pumpkin chickpea blondies
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- chickpeas
- pure maple syrup
- pumpkin puree
- natural peanut butter
- vanilla extract
- almond flour
- baking powder
- cinnamon
- sea salt
- coconut butter
- pure maple syrup
- unsweetened plain almond milk
How to make garbanzo bean blondies
Step 1: Preheat the oven to 350 degrees F. Line an 8″ x 8″ baking dish with parchment paper.
Step 2: Add everything except for the frosting ingredients into a food processor or blender and blend until smooth and fully mixed.
Step 3: Spread the batter evenly into the pan and bake for 30-35 minutes, or until a toothpick comes out with moist crumbs.
Step 4: In a double boiler, melt the coconut butter.
Step 5: Once melted, whisk in the maple syrup and non-dairy milk. You can make your frosting thinner or thicker depending on the amount of milk you use. Add the frosting into a piping bag or ziploc bag, snip off the end.
Step 6: Allow the blondies to cool before slicing and then drizzle with the coconut butter frosting for extra deliciousness!
Note – Don’t want to make a frosting? Simply add chocolate chips onto the batter when baking instead!
Watch me make these gluten free pumpkin blondies
The full how to video can be watched below, or on my YouTube channel!
How to store
Once the blondies are cooled and cut, you can place them in an airtight container. Store leftovers in the fridge for up to 7 days.
Enjoy cold, at room temperature, or warmed!
Substitutions, optional variations & dietary adjustments
Below you’ll find a list of substitutions and great alternatives that will work well in this healthy ingredient pumpkin bars recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Chickpeas – Navy and other small white beans work really well in this recipe.
Maple syrup – Agave nectar or honey would both work well here!
Pumpkin puree – Try this with purees butternut squash or sweet potato.
Peanut butter – Other nut butters like almond butter or cashew butter would work great here.
Almond flour – Any other type of nut flour will work here, along with oat flour.
Cinnamon – Instead of cinnamon, try pumpkin pie spice for extra fall flavors!
More healthy dessert recipes with beans that you’ll love
Healthy Pumpkin Chickpea Blondies
Ingredients
- 1 can chickpeas, drained and rinsed
- 1/3 cup pure maple syrup
- 1/2 cup pumpkin puree
- 1/2 cup natural peanut butter
- 1 tsp vanilla extract
- 1/2 cup almond flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp sea salt
Coconut Butter Frosting Ingredients
- 1/4 cup coconut butter
- 2-3 tbsp pure maple syrup
- 2-3 tbsp unsweetened plain almond milk
Instructions
- Preheat the oven to 350 degrees F. Line an 8″ x 8″ baking dish with parchment paper.
- Add everything except for the frosting ingredients into a food processor or blender and blend until smooth and fully mixed.
- Spread the batter evenly into the pan and bake for 30-35 minutes, or until a toothpick comes out with moist crumbs.
- In a double boiler, melt the coconut butter.
- Once melted, whisk in the maple syrup and non-dairy milk. You can make your frosting thinner or thicker depending on the amount of milk you use. Add the frosting into a piping bag or ziploc bag, snip off the end.
- Allow the blondies to cool before slicing and then drizzle with the coconut butter frosting for extra deliciousness!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you try this healthy chickpea pumpkin blondie recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
I was skeptical but they turned out so good!