Pumpkin Spice Chickpea Blondies (Vegan)

Dense and gooey pumpkin spice chickpea blondies that are vegan, healthy, and protein packed! This gluten-free and eggless pumpkin blondies recipe is made from nutritious ingredients like almond flour, almond butter, and canned chickpeas. The perfect healthy Fall treat!

The best protein blondies

Back again with another insanely fudgy chickpea dessert! I know you all probably think I am crazy for baking with chickpeas, but I promise they give these blondies the most buttery and soft texture. You cannot taste them at all, and they are VEGAN!

Also, since we are using chickpeas, these blondies are naturally high in protein. There is no protein powder needed. How cool is that?!

But, I think what I love most about them is their texture. The center is slightly underdone, and every bite melts in your mouth. These chocolate chip pumpkin spice blondies are so gooey, dense, and delicious. Plus, they taste like a pumpkin spices latte without actually having any pumpkin in them!

I mean, I do call myself Healthful BLONDIE, so I have to have delicious blondie recipes! And, you know what, this might just be one of the best ones yet. You will never be able to tell they are vegan or that they are made with a vegetable! These eggless and gluten free pumpkin blondies are about to be your new go to Fall dessert!

Are these blondies healthy?

Yes, these pumpkin blondies are healthy. I mean, the word “healthy” is relative to each person, but I consider them to be very healthy. First, they are high in protein from the chickpeas. Second, they are gluten free since we use almond flour. Third, they have natural and healthy fats from the almond butter. Fourth, they are vegan. These eggless chickpea blondies are certainly healthy!

Ingredients in pumpkin spice blondies

You’ll only need a few very simple ingredients to get these gluten free pumpkin blondies going! I am all about simplicity and ease, so don’t worry, you won’t need to go to the supermarket and buy a lot of expensive baking ingredients. Plus, there is actually not any pumpkin in this recipe!

• Canned chickpeas: To start, you will need 1 (15.5 ounces) can of unsalted chickpeas.
• Almond butter: Next, add in 6 Tablespoons of almond butter to make sure these protein blondies are extra fudgy and soft. Almond butter replacess eggs in this recipe.
• Maple syrup: We are naturally sweetening these blondies with maple syrup. This also makes these vegan blondies extra dense.
• Vanilla extract: Plus 1 teaspoon of vanilla for flavoring.
• Coconut sugar: We also need ¼ cup of coconut sugar for a dash of extra sweetness. This is a refined sugar free blondie recipe.
• Almond flour: For flour, we use 1/4 cup of almond flour which is gluten free.
• Baking soda: 1/2 teaspoon of baking soda is needed to help these blondies rise.
• Baking powder: Plus, 1/2 teaspoon of baking powder.
• Salt: A dash of salt goes a long way in baked goods.
• Pumpkin pie spice: You’ll need 1 Tablespoon of pumpkin pie spice for all those fall flavors!
• Chocolate chips: Finally, 1/2 cup of your favorite chocolate chips to make these healthy blondies extra delicious!

Kitchen tools you’ll need

One of the best things about this eggless blondies recipe is that clean up is super easy. You only need a food processor and a baking dish!

• Food Processor
• Stirring Utensil
• 8×8 inch baking tin
• Mesuring Cups

How to make vegan pumpkin blondies

These vegan pumpkin spice blondies come together in 3 easy parts in under 30 minutes. First, combine all the ingredients in a food processor, then we mix in the chocolate chips, and finally, we bake them for under 25 minutes. You can enjoy almond butter blondies straight out of the oven, at room temperature, or even out of the fridge. Honestly, I love all three!

Step 1: Preheat oven to 350°F. Then, lightly grease and line an 8” x 8” tin with parchment paper.

Step 2: Drain and rinse chickpeas under cold water for at least 30 seconds; then gently pat dry.

Step 3: Next, add all ingredients (excluding the chocolate chips) into a food processor. Blend and pulse until completely smooth. For about 45 seconds to 1 minute.

Step 4: Carefully, remove the blade and fold in the chocolate chips with a spatula.

Step 5: After that, evenly spread the batter into the greased tin. Then, sprinkle the rest of the chocolate chips on top.

Step 6: Finally, bake for 25 – 28 mins. Since there is so little flour in this recipe, the blondies will look denser than regular ones (that is totally normal)!

Let your eggless chickpea blondies cool before serving!

Variations and ingredient substitutions

• Add Nuts: Feel free to fold in some chopped pecans or walnuts into the protein blondies batter. You can also sprinkle some on top with the extra chocolate chips.
• Almond Butter: You can substitute the almond butter with peanut butter or cashew butter. If you use peanut butter, the pumpkin flavor will be less pronounced.
• Pumpkin Pie Spice: You can make your own pumpkin pie spice with 2 teaspoons of cinnamon, 1 teaspoon of ginger, 1/2 teaspoon of ground cloves, and 1/2 teaspoon of nutmeg. Just make sure you use 2 – 3 teaspoons of this in the batter.
• Coconut Sugar: You can substitute coconut sugar with light brown sugar.

Do these taste like chickpeas?

Nope! I promise you will not be able to taste the chickpeas at all. I love baking with chickpeas because they make for the best buttery texture when they are pureed and baked. Honestly, I would go as far as to say as I prefer chickpea blondies over regular blondies since they are richer, denser, and just melt in your mouth.

Frequently Asked Questions

Are they egg free?

Yes, these chickpea blondies are vegan. Basically, that means that they are eggless and animal product free.

Are they gluten free?

Absolutely! We use almond flour which makes these almond butter pumpkin blondies gluten free.

Is there pumpkin in this recipe?

Nope! Funny enough, these chickpea blondies taste like a pumpkin spiced latte, but do not have any actual pumpkin in them. We are using a mixture of spices to make them taste like pumpkin blondies.

Are chickpeas and garbanzo beans the same thing?

Yes, they are the same! These are also called garbanzo bean blondies. Different countries have different names for chickpeas. In the United Staes, we often say chickpeas, but in Australia and Europe they say garbanzo beans.

How to store leftovers?

Simply store leftovers in an airtight container at room temperature or in the fridge for up to 5 days. You can also store them in the original baking dish with aluminum foil wrapped on top.

Can I reheat a blondie in the microwave?

Yes, I love doing this. Make sure you wrap it in a paper towel and only microwave them for 5 – 10 seconds at a time. Using intervals will ensure they don’t dry out and crumble.

More vegan dessert recipes to try!

Need some more healthier vegan dessert recipes? Here are some of my favorite Healthful Blondie recipes to try out….

• Flourless Double Chocolate Brownies
• Healthy Strawberry Crumble Bars
• Dark Chocolate Pumpkin Spice Cups

Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

Pumpkin Spice Chickpea Blondies (Vegan)

Dense and gooey pumpkin spice chickpea blondies that are vegan, healthy, and protein packed! This gluten-free and eggless blondies recipe is made from nutritious ingredients like almond flour, almond butter, and canned chickpeas. The perfect healthy Fall treat!

5 from 14 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Serving 12 servings

Ingredients

 

1x2x3x

• 1 15.5oz can unsalted chickpeas, drained and rinsed
• 6 Tbsp almond butter, 96g
• ⅓ cup maple syrup
• 2 tsp vanilla extract
• ¼ cup 35g coconut sugar
• ¼ cup 28g super-fine almond flour, not almond meal
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 1 Tbsp pumpkin pie spice *
• ½ cup chocolate chips

Instructions

• Preheat your oven to 350°F and lightly grease and line an 8” x 8” tin with parchment paper. 
• Drain and rinse chickpeas under cold water for at least 30 seconds; then gently pat dry.
• Add all ingredients (excluding the chocolate chips) into a food processor. Blend and pulse until completely smooth. For about 45 seconds to 1 minute. 
• Remove the blade and fold in the chocolate chips with a spatula.
• Evenly spread the batter into the greased tin and sprinkle the rest of the chocolate chips on top.
• Bake for 25 - 28 mins.
• Let cool before serving, and enjoy!

Notes

* Make your own pumpkin pie spice: 2 teaspoons of cinnamon, 1 teaspoon of ginger, 1/2 teaspoon of ground cloves, and 1/2 teaspoon of nutmeg. Just make sure you use 2 - 3 teaspoons of this in the batter.

Coconut sugar: substitute with light brown sugar 1:1.

DO NOT substitute almond flour with coconut flour or almond meal.

Nutrition

Calories: 157kcal | Carbohydrates: 18g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 218mg | Potassium: 135mg | Fiber: 3g | Sugar: 7g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg

Course Dessert

Cuisine American, Healthy

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