These pumpkin blondies are ready to become your new favorite dessert for pumpkin season.
Soft, gooey chocolate chip pumpkin blondies, to fuel your pumpkin obsession!
- Gluten-Free
- Soy-Free
- Egg-Free
- Vegan
- Low-Calorie (see nutrition facts)
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.
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!
Adapted from: Deep Dish Cookie Pie
Chocolate Chip Pumpkin Blondies
Ingredients
- 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
Instructions
- 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?
Tag @chocolatecoveredkatie on Instagram
More Healthy Pumpkin Recipes:
Pumpkin Cheesecake Bars – (reader favorite)
Chocolate Pumpkin Fudge – (6 ingredients)
Flourless Pumpkin Blender Muffins
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?
Jason Sanford says
There’s no cocoa powder or cacao powder in this recipe. Do you mean a different one?
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!
Jill Claire says
PS – Also used PB2 because less calories and no taste compromise! Yay!
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.
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!
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?
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 🙂
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!!!
Melinda says
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 🙂
Elizabeth says
This is an old question, but I figured I’d chime in 🙂 Most bean deserts are mushy. I think many people would call the bean-desert texture “soft” or even “gooey,” but to my palate, they are mushy. (Though I did encounter one exception in a chickpea cookie dough recipe from another cooking site.) I would imagine subbing oil for water (naturally occurring oil in nuts for the water in a reduced-fat nut-powder mix) would also add mushiness. If I were to switch the oil in a traditional cake recipe, or the butter in a traditional cookie recipe for water, I can imagine the result would be mushy. So there’s probably some double-mush going on here 🙂
Maria says
Yum! I picked up a copy of the TJ fearless Flyer which featured white chocolate Pumpkin Blondies with pecans and white drizzle, and they sounded so delicious and perfect for the family event I was going to. I am WFPB vegan and the TJ ones definitely are not, so I had to make my own version (and my own white chocolate!), but the effort was so worth it. I made a double batch of these today (with chickpeas) and a few minor changes, and everyone loved them: Swapped white chocolate for regular, added a half cup of pecans, doubled the pumpkin spice, and did a drizzly vanilla glaze on top (confectioners sugar, vanilla and water). I also dried the chickpeas in the oven while I waited for it to heat, but otherwise followed the recipe as written. This is a great recipe and I will make these again during the fall season. Thank you!