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Vegan Pumpkin Blondies are the perfect healthy pumpkin blondies that appeal to kids and adults alike. Full of satiating fiber and protein, these healthy oatmeal pumpkin bars are so easy and can be mixed in a blender.

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These easy chickpea pumpkin blodies should be your go-to fall snack. They are THAT good.

Since it is officially fall, it’s acceptable to start incorporating pumpkin into everything – pumpkin sweet potato soup, chicken pumpkin chili, pumpkin seed granola, pumpkin baked oats.

And the newest staple are these delicious chickpea pumpkin blondies, made with the secret ingredient: chickpeas.

One great thing about these pumpkin recipes for toddlers is that they have 8 grams of protein each (more easy toddler snacks here), which can be hard to find in homemade toddler snacks!

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Chickpeas are so versatile! Roasting them is a great way to use them (like in these bbq chickpeas), but adding them into other dishes and snacks, like this pumpkin blondies recipe, is a great way to boost nutrition.

But you’ll want these healthy pumpkin blondies on your “must make” list because they’re so tasty, fudgey, and soft.

Gluten free vegan pumpkin bars are a twist on my popular nut free protein bars. Just make sure to use certified gluten free oats!

Why You’ll Love Vegan Pumpkin Blondies

• One Bowl – In the spirit of quick and easy (my two favorite qualities), you just need ONE BOWL for this recipe. Even better, if you’re using a high speed blender or food processor, you can skip the bowl and transfer directly to the baking pan. An easy meal prep snack for the week!
• Satisfying and Healthy – These pumpkin chickpea blondies are full of satiating protein and fiber, thanks to the oats, nut butter, pumpkin puree and chickpeas. This is a big win when serving to kids, to prevent incessant snacks. This is a great bean recipe for toddlers, to reap all of the nutritional benefit of pulses, and hence great recipe for constipation in toddlers.
• Protein + Carbs – I always recommend my clients’ pair protein and carbohydrates for a snack that is satiating – the trick to feeling satisfied after eating!
• Perfectly Seasonal – While this pumpkin blondies recipe is fun to decorate with Halloween sprinkles and flavors, they are the perfect fall treat, yet still a great option year-round!
• Fudgey and soft- If you want chewy pumpkin blondies, this is your recipe. They are soft, but sturdy enough to not fall apart. Biting into them is like biting into a perfectly melted s’more. You need some more!

The absolute best part about these vegan pumpkin bars is you can lick the spoons and eat the batter as you go – no raw egg! The perfect treat!

These healthy pumpkin blondie bars are a good snack for breastfeeding since you can eat them with one hand, and they are full of nutrition!

Also, even if you’re not breastfeeding, they are a nourishing postpartum snack with their blend of carbs, protein and fiber to keep your mom energy stable in the best way.

Oats and peanut butter can be lactogenic foods to help with milk production!

And of course, they’re great for the holidays. This and my pomegranate chocolate bark are staples.

Ingredients For Pumpkin Blondies

chocolate chips

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Maple syrup

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drippy peanut butter

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sprinkles

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ninja

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Ingredients and Modifications

You’ll need just a few wholesome ingredients for pumpkin spice blondies that you probably already have on hand as pantry staples.

• Oats – Make sure they are certified gluten-free to ensure these are gluten free pumpkin blondies. The oats add a little structure, as well as protein and complex carbohydrates, which I appreciate for sustenance and satisfaction.
• Nut Butter –Sunflower butter keeps them allergen-friendly, but a drippy peanut butter or almond butter is excellent too.
• Chickpeas – If you’ve never put chickpeas in bars before, they are the perfect vehicle for an ooey gooey, chewy bar. Great northern beans also work in these vegan pumpkin blondies!
• Maple Syrup – This adds some sweetness and some micronutrients, but you can reduce/leave out the maple syrup and chocolate chips to reduce the sugar content.
• Vanilla
• Baking powder
• Baking soda
• Salt
• Pumpkin Puree – Make sure you’re not using pumpkin pie mix – it will be much too sweet! This is a great way to use leftover pumpkin puree!
• Pumpkin pie spice – You can make your own but I love this pumpkin pie spice!
• chocolate chips – I love using mini chocolate chips or even white chocolate chips for a fun twist!

Pumpkin chickpea blondies are also a great meal prep snack.

We like to whip up a bunch in the beginning of the week, though I recommend doubling the recipe because these small batch blondies won’t last long.

Usually when I can’t decide between pumpkin bars and healthy peanut butter banana brownies, I have one of each. 

How To Make This Pumpkin Blondies Recipe

Making this pumpkin blondies recipe is so easy!

First, you’ll wash and drain your beans and place them in the food processor. Add a tiny bit of liquid (I usually use almond milk) if needed.

Then, add in the rest of your ingredients and blend, tasting as necessary. While the food processor is going, spray your pan with nonstick cooking spray.

Add in the chocolate chips last and transfer to your baking pan and bake for 25-30 minutes!

Let them cool on a wire rack. You can test with a toothpick to make sure they are cooked before enjoying.

Expert Tips and FAQs

• You can use less maple syrup than these pumpkin spice blondies call for if you want them less sweet.
• You may find that your batter is dry, especially if you’re not using a high speed blender or food processor. Once you add the maple syrup and pumpkin puree, the batter will become more liquid and easier to mix.
• I would recommend using a drippy peanut butter (the Costco brand is my favorite). If yours is thick, you can microwave it in 30 second increments until it reaches desired consistency, making it easier to stir.
• For easier clean up, I like just transferring from the food processor to baking pan, skipping the process of needing to clean a bowl!
• Add the chocolate chips last after blending (you can, of course, leave them off if you’d like though I don’t know why you’d want to).

How to Store Vegan Pumpkin Blondies

You can leave them an airtight container on the counter at room temperature for up to 3-4 days.

If you plan to layer them, put a sheet of parchment paper between the layers to make them easier to remove.

To freeze, place in a single layer in a freezer-friendly bag or stasher bag. Or, you can wrap them individually to make thawing just one or two easier.

• Healthy Pumpkin Granola Bars
• Pumpkin Spice Cookie Dough
• Pumpkin No Bake Cookies
• Pumpkin Oat Balls
• Dairy Free Pumpkin Muffins
• Vegan Fudge Brownies

Continue to Content

Yield: 9 bars

Vegan Pumpkin Blondies (Pumpkin Chickpea Blondies)

Print

Make these vegan pumpkin blondies as a best gluten free pumpkin dessert bar that appeal to kids and adults alike. Full of satiating fiber and protein, these healthy pumpkin oat bars are so easy they can be mixed in a blender.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 15 oz can chickpeas, drained and rinsed
• ½ cup oats
• 1/3 cup pumpkin puree
• ½ cup sunflower seed butter (or nut butter alternative)
• 1/3 cup maple syrup (or honey if not vegan)
• 1 tsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• ½ tsp salt
• 1.5 tsp vanilla extract
• 1/3 cup chocolate chips
• sea salt, for sprinkling (optional)

Instructions

1. Preheat oven to 350.  
   
2. Rinse and drain chickpeas and place in ninja or food processor. Add a little
   liquid/milk if necessary. Add in other ingredients and blend until smooth,
   adding chocolate chips in last. 
3. Spoon batter into 8x8 pan and spread evenly, sprinkling with sea salt.
4. Bake for 25-30 minutes, or until lightly browned and set. Let cool for 10-15 minutes before eating. Bars will harden slightly upon cooling.
5. Store cooled bars in the refrigerator for up to a week.
   

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Butternut Mountain Farm, 100% Pure Maple Syrup From Vermont, Grade A, Amber Color, Rich Taste, All Natural, Easy Pour Jug, 32 Fl Oz, 1 Qt
• 
  365 Everyday Value, Pumpkin Puree, 15 oz
• 
  Sunbutter B41295 Sunbutter Natural Sunflower Seed Spread - 16oz

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 249Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 505mgCarbohydrates: 32gFiber: 6gSugar: 15gProtein: 8g

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