Get two new free healthy recipes each week. Sign Up

Gooey Chocolate Chip Pumpkin Blondies

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

pumpkin blondies

 

pin-it

Soft & ultra gooey 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

pumpkin-blondie

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: https://chocolatecoveredkatie.com/2016/09/12/pumpkin-blondies-chocolate-chip-vegan/

 

pin-it

Chocolate Chip Pumpkin Blondies

Adapted from: Deep Dish Cookie Pie

Gooey Chocolate Chip Pumpkin Blondies

Total Time: 28m
Yield: 10-12
Print This Recipe 5/5
Gooey Chocolate Chip Pumpkin Blondies
5/58

Ingredients

  • 1 1/2 cups white beans or chickpeas (1 can, drained)
  • 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

 

More Healthy Pumpkin Recipes:

pumpkin cheesecake

Pumpkin Cheesecake Bars  –  (reader favorite)

 

pumpkin fudge

Chocolate Pumpkin Fudge –  (6 ingredients)

 

pumpkin muffins

Flourless Pumpkin Blender Muffins

 

hello-breakfast-recipes.png

More About The Book

 

5/5 (8)

Rate this recipe

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

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions

61 Comments

Leave a comment or reviewLeave a rating
  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 http://www.martinyfood.com

  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!

Leave A Reply

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes