Healthy Vegan Pumpkin Blondies are the perfect fudgey blondies that appeal to kids and adults alike. Full of satiating fiber and protein, these healthy oatmeal pumpkin bars are so easy they 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.
And the newest staple are these delicious chickpea pumpkin blondies, made with the secret ingredient: chickpeas.
Chickpeas are so versatile.
Roasting them is a great way to use them (like in these bbq chickpeas), but adding them into other dishes is a great way to boost nutrition.
There are tons of delicious pumpkin recipes out there.
But you’ll want these healthy pumpkin blondies on your “must make” list because they’re so tasty, fudgey, and soft.
Gluten free pumpkin blondies are a twist on my popular nut free protein bars.
Just make sure to use certified gluten free oats in these healthy pumpkin oat bars.
Why We Love Healthy 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.
- Satisfying and Healthy – These pumpkin bars 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!
- Protein + Carbs – I always recommend my clients’ pair protein and carbohydrates for a snack that is satiating.
- Perfectly Seasonal – While these pumpkin bars are fun to decorate with Halloween sprinkles and flavors, they are still a great option year-round, since pumpkin puree is always available.
- Fudgey – If you want fudgey 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.
That was my favorite thing to do when I was little, and I still do it with all of my vegan pumpkin dessert recipes.
My mom would always offer up the chocolate chip cookie dough batter when she was making her beloved homemade chocolate chip cookies.
No joke – her cookies would bring ALL of our friends over. She’d make them before and after sporting events.
Even today, my friends flock to the opportunity to come over for “Nance’s chocolate chip cookies.”
Back then, I had no idea raw eggs weren’t safe, and fortunately, had no bad experiences with that. Now as a dietitian, I can’t recommend that to anyone now in good conscience.
Luckily, these pumpkin blondies are healthy and egg-free, so you can try as much as you need to.
These healthy pumpkin blondie bars are a good snack for breastfeeding since you can eat them with one hand.
Also, even if you’re not breastfeeding, they are a nourishing postpartum snack with their blend of carbs, protein and fiber.
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 Healthy Pumpkin Oatmeal Bars
Just a few ingredients you probably already have on hand in your pantry.
We’re staying low maintenance with this pumpkin blondie recipe.
- 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 is excellent too)
- Chickpeas – If you’ve never put chickpeas in bars before, they are the perfect vehicle for an ooey gooey, chewy bar.
- Maple Syrup – This adds some sweetness and some micronutrients.
- Baking powder
- Baking soda
- Pumpkin Puree (not pumpkin pie mix)
- Pumpkin pie spice
Pumpkin bars are also a great meal prep snack recipe. We like to whip up a bunch in the beginning of the week, though I recommend doubling the recipe because these won’t last long.
Usually when I can’t decide between pumpkin bars and healthy peanut butter banana brownies, I have one of each.
What Should You Eat Gluten Free Pumpkin Blondies With?
I love these after a run with another layer of peanut butter, or mixed in a yogurt bowl.
I also think they go great mixed in with ice cream or sprinkled on top of oatmeal in little cubes. Who wouldn’t like oatmeal with the best pumpkin chocolate chip blondies on top?!
Or, I like them as a chewy side to my favorite homemade trail mix.
Other Recipe Notes
- You can use less maple syrup than these gluten free pumpkin blondies call for if you want them less sweet.
- You may find that your batter for these healthy pumpkin oat bars 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 ninja to baking pan, skip 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).
You can leave this in an airtight container on the counter for up to 3-4 days. If you plan to layer them, put a sheet of parchment paper between the layers.
Yes, these are great for freezing. To freeze, place in a single layer in a freezer-friendly bag. Or, you can wrap them individually to make thawing just one or two easier.
Absolutely! One great thing about these pumpkin recipes for toddlers is that they have 8 grams of protein each (more easy toddler snacks here). You can reduce/leave out the maple syrup and chocolate chips to reduce the sugar content.
You may enjoy some of these other recipes!
- Healthy Pumpkin Granola Bars
- Pumpkin Spice Cookie Dough
- Pumpkin No Bake Cookies
- Dairy Free Pumpkin Muffins
- Vegan Fudge Brownies
- 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)
- Preheat oven to 350.
- 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.
- Spoon batter into 8x8 pan and spread evenly, sprinkling with sea salt.
- 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.
- Store cooled bars in the refrigerator for up to a week.
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Amount Per Serving: Calories: 249Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 505mgCarbohydrates: 32gFiber: 6gSugar: 15gProtein: 8g