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Chocolate Chip Pumpkin Blondies

5 from 13 votes

These pumpkin blondies are ready to become your new favorite dessert for pumpkin season.

pumpkin blondies



Soft, gooey chocolate chip pumpkin blondies, to fuel your pumpkin obsession!


almond butter bars

They’re great for potlucks, barbecues, parties, or sleepovers – people always go crazy for the bars, and I get requests for the recipe every time I make them.

They also are a perfect dessert to accompany the Cauliflower Pizza Crust recipe from last Monday’s post.

As of September 1st, the famous (or infamous?) Starbucks Pumpkin Spice Latte is back on menus across the country. But, honestly, I’d choose a blondie over a pumpkin spice latte any day of the week.

It’s nothing against pumpkin spice lattes… I’ve just never really been the biggest fan of flavored drinks; I’d much rather eat dessert than drink it.

pumpkin pie blondies


To me, the texture of a food is just as important as the taste, and these gooeylicious pumpkin blondies encompass the optimum balance of soft and chewy, almost as if you’ve combined a chocolate chip cookie recipe with a recipe for pumpkin fudge!

If you try them, I’d love to see your creations – Be sure to tag me on instagram @chocolatecoveredkatie, and I will feature some of your pictures!

Pumpkin Blondies - from @choccoveredkt... Ingredients: 1 cup canned pumpkin, 1/4 cup rolled oats, 2 tsp vanilla, 1/2 tbsp... Full recipe:



Adapted from: Deep Dish Cookie Pie

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Chocolate Chip Pumpkin Blondies

These pumpkin blondies are ready to become your new favorite dessert for pumpkin season.
Cook Time 28 minutes
Total Time 28 minutes
Yield 10 - 12 bars
5 from 13 votes


  • 1 1/2 cups (1 can) white beans or chickpeas (For low carb, try these Keto Pumpkin Bars)
  • 1/3 cup pumpkin puree or mashed sweet potato (canned or cooked)
  • 1/3 cup pure maple syrup, honey, or agave
  • 1/3 cup rolled or quick oats, or quinoa flakes
  • 1/4 cup almond butter or allergy-friendly sub
  • 3/4 tsp baking powder
  • 1/2 tsp pumpkin pie spice or cinnamon
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 2 tsp pure vanilla extract
  • 1/2 cup chocolate chips


  • Line an 8-inch pan with parchment or grease well. Preheat oven to 350 F. Drain and rinse the beans very well. Process all ingredients except chocolate chips in a high-quality food processor until completely smooth. (Taste and texture will be much better in a food processor, but a blender can work if you must.) Stir in the chocolate chips. Spread the batter into the prepared pan, press a few chocolate chips into the top if desired, and bake on the center rack for 28 minutes. They will be warm and gooey when you take them out of the oven! For optimum freshness, I like to store these in the refrigerator.
    View Nutrition Facts

Have you made this recipe?

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More Healthy Pumpkin Recipes:

pumpkin cheesecake

Pumpkin Cheesecake Bars  –  (reader favorite)


pumpkin fudge

Chocolate Pumpkin Fudge –  (6 ingredients)


pumpkin muffins

Flourless Pumpkin Blender Muffins



More About The Book


Published on September 12, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. Natasha says

    This looks amazing. I have a question about the almond butter- would another nut butter work? Such as sunbutter, peanut butter, etc. Thanks!

    • Cassie says

      I had a pumpkin spice latte last weekend. I don’t know what everyone is freaking out about. It was good but not that good. I could make my own and it would probably be better and less expensive.

    • Liz B says

      I have had a sip of a pumpkin spice latte in the past and it was too sweet! I stay away from that stuff too and do not think the lattes are that great. I prefer to eat items that are made with actual pumpkin and not pumped full of a sugary syrup!

  2. Kris Geerken says

    I love pumpkin recipes & would love to make your chocolate chip pumpkin bloodied. I cannot consume sugar or equivalents like honey & maple syrup. Do you think this recipe would work well using applesauce instead?

    • Carol says

      I’m not a bean lover either, but when I’ve made Katie’s chocolate brownies with black beans…no bean flavor, taste, texture, etc. I assume it will be the same with these. I will be trying these asap.

    • Kathryn says

      I’ve never had a problem with Katie’s bean desserts tasting like beans, but if you’re worried, you could just add a little extra sweetener or a touch more pumpkin pie spice to make sure the flavor is very dessert-like.

  3. Kathryn says

    I’m so excited to make these! I was going to make them today but ended up make your pumpkin blender muffins instead–my guy doesn’t like chocolate and was whining about the chocolate chips in this recipe. But I’m going to make it this week anyway! More for me. 😀

  4. Paula says

    Perfect solution to the dreaded work potluck – just tested one out (not that any of your recipes ever need testing before I bring them anywhere) even if I just eat these and nothing else I’ll be plenty happy 🙂

  5. Toria says

    Hmmm I’m not sure why but mine turned out completely undercooked even when I left them for 30 minutes 🙁 maybe I put too much pumpkin? They still tasted great but they pretty much were mush lol

  6. Emma says

    These look SO good, and they combine some of my favorite things: blondies + pumpkin. Need to make this soon for the fall – I’ve previously made your deep dish cookie pie, which was a huge success, and I imagine this to be quite similar (when it comes to consistency).

    Love, Emma

  7. Stephanie says

    Wow! I just made these and they are delicious. I am a pastry chef and always want a sweet but am feeling the effects of consuming too much sugar. These are amazing!

  8. Shannon Kircher says

    Thanks for sharing, Katie! I love the regular chickpea blondies but these pumpkin blondies are such a fun fall treat. They’re my hubby’s favorite dessert ever, he can hardly believe they’re actually healthy. 🙂

  9. Steph says

    I replaced ALL of the chick peas with more pumpkin and they turned out perfect!
    I also subbed out the maple syrup for brown baking stevia (brown sugar texture).
    Just needed to set for a little longer.
    Totally worth trying if you want to avoid beans and sugar!
    Thanks Katie!

  10. Andrea says

    These were delicious! I did have to add some extra maple syrup because as I tasted the batter it didn’t seem sweet enough. Right out of the oven, they still weren’t as sweet as I was expecting, but after one day they were perfect!

  11. Breanne Morassutti says

    Could I substitute a GF flour blend 1:1 for the oats? Or would it be slightly less because it’s rolled oats and not oat flour?

  12. Alyssa says

    Made these tonight and they were delicious! I used peanut butter because I didn’t have any almond butter, and it worked really well.

  13. Cassie says

    I really enjoyed your flourless banana blender muffins so I was eager to try this recipe as well. I brought a batch to a healthy dinner party with my friends and I don’t think any of them would have guessed there were chickpeas in them if I hadn’t told them 😉 Definitely a great pumpkin treat without all the guilt.

    I do have one question about the chickpeas: When I rinsed and drained the peas, some of them started losing their clear outer skin. I went through and removed them all yesterday, but it was tedious, so in the future, is that what I have to do or can they be blended with that skin?

  14. Alanna says

    Made these tonight since I didn’t plan far enough ahead to make the impossible pumpkin pie (in that I didn’t want to wait until tomorrow to eat it, lol), and they turned out great! Just the right amount of pumpkin flavor and not too sweet. Thanks, Katie!

  15. Aliyah says

    I tripled the recipe and baked in a 9×13 glass pan – same time and temp mentioned here. Seemed to work fine, very gooey/moist though so you could increase the time if you wanted.

    Peeled the skins off the chickpeas before blending them – gives a smoother texture.

    If you use peanut butter instead of almond, like I did, the flavor will overpower everything else.

    Next time I would add a little more sweetener.

  16. shana says

    These are amazing! Do they freeze well? How would you freeze them for optimal freshness and so they can last awhile in the freezer

  17. Melissa Dlugolecki says

    Can you make the dough in advance and bake after? I would love to prep these for Christmas ahead of time and bake that day! Same with the black bean brownies if possible!! 🙂 Thanks for the info!

  18. stephanie cabral says

    I made these and had every intention of posting a picture but they disappeared too fast. I’ve shared this recipe with everyone I know. These were DELICIOUS. I’m obsessed and can’t wait to make them again. I play volleyball and whenever we have tournaments, finding food to keep our energy up during the day is tough but I think this is a winner. Thanks Katie!

  19. Kathy says

    These are wonderful, even better than the black bean choc brownies. I used vegan choc chips and agave nectar. And each one has only 5 freestyle points, which is amazing as rich as they Taste.

  20. Katie Billings says

    These blondies were fabulous!! Rich, soft, & gooey & just unexpectedly decadent!! Texture was so soft it was almost like a pie. My family loved these & were shocked by the secret ingredient. I used dark chocolate chips (53% cacao).

  21. Alexa says

    I had to try these because…chickpeas? I’m not vegan and really eat everything and this dessert is a keeper! Delicious! I used tahini instead of typical nut butter and I can only say I’ll make these again and again. Thank you!

  22. Jan says

    When to say cocoa powder are you talking about healthy cacao powder or Hershey’s bakers chocolate cocoa powder?. Can I use either?

  23. Jill Claire says

    SOOOOOOO…… Somehow I was making this recipe that I had pulled up on my iPad. Then I finished the recipe using my laptop not realizing that I had accidentally used both this and the pumpkin bar recipe simultaneously. I did the first three ingredients of this recipe then switched to the pumpkin bar one, skipped the pumpkin and sugar since I already added it and doubled the recipe. in a 9″ baking dish. Oh. My. Goodness. THE. BEST. OF. BOTH. WORLDS. Now I need to write it down! The texture was thick but smooth and creamy… I’m drooling. Off to make more!

  24. Molly says

    This is one severely underrated recipe! They taste like fall and the texture is perfect. My boyfriend said it’s like a gooey chocolate chip cookie mixed with a fudgy brownie. I doubled the pumpkin spice but other than that, left everything the same.

  25. Tiffany says

    I had leftover white beans and wanted to make something new with them… these are DELICIOUS!
    My first time baking with beans and I’ll be doing it more! Thank you!

  26. Elizabeth says

    This feels a little sacrilegious to ask, but if I bake these longer would they be less gooey, or would they just dry out?

  27. Naemi says

    I made this last night and to be honest I was pretty skeptical, I’d tried to make black bean brownies in my tiny one portion smoothie mixer – not a high quality food processor at all!! – that needs quite a lot of liquid to work; the brownies turned out pretty grainy and you could definitely taste + feel the black beans. But these turned out great!!

    I did have to modify the recipe a bit, I added over a tbsp mylk and some melted coconut oil to the beans to help them blend and although you could see the smoothness of the mix wasn’t ideal, I actually couldn’t taste or feel them in the finished product! I think this is partly due to white beans being a bit more bland than black beans, and because of the other flavours: I used half tahini half pb instead of almond butter, and used nutmeg and cardamom as I didn’t have pumpkin spice mix or cinnamon. I also used sweet potato instead of pumpkin and added a small banana. And I used quinoa flour instead of flakes because of my poor quality blender.

    I like the idea of the recipe, and they turned out good despite my substitutions, but I have to say they’re pretty heavy and I’m not tempted to half more than one square a day so I froze most of them. I love how easy it is to modify the recipe and think the use of white beans is great. Thanks 🙂

  28. Amanda says

    These are SO good and one of my favorite recipes! When I saw pumpkin at the grocery store I got immediately excited and remembered it was the time of year to make these again!! Thanks for adding a little extra fun to the season! 🙂

    One tip is to definitely take the advice of putting these in the fridge, especially if you live in a warmer climate. I made the mistake last year of leaving them on the counter over the weekend and they got moldy because they are so moist. I almost cried, they are so delicious and I was looking forward to eating the rest of them!!!

  29. Melinda says

    5 stars
    Yum! I used 3/4 the amount of chocolate chips, as I’ve found from doing previous recipes of yours that there’s usually a TON haha.
    I subbed powdered peanut butter for the regular peanut butter (to save calories for my WW husband): 1/2 cup powder + 1/4 cup water). That turned out fine.
    Final baked texture was a bit mushier than I would have hoped…. would baking it longer help, or will bean desserts always be that mushy?

    • CCK Media Team says

      Hmm, not sure if you are experiencing a mushy result from the peanut flour/water addition or just the fact that they are bean desserts. Bean desserts are fudgy for sure, not cakey 🙂

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