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

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It’s that time of year when you’re seeing pumpkin things and flavors everywhere.

Since it is OFFICIALLY FALL, I feel like it’s totally acceptable to start incorporating pumpkin into everything – pumpkin blondies, crockpot pumpkin chili, pumpkin seed granola. 

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

Chickpeas are so versatile adn while roasting them can be a delight (like these bbq chickpeas), adding them into other dishes is a power, too.

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I know I know…there’s no shortage of pumpkin recipes out there but you’ll want these vegan pumpkin blondies on your “must make” list.

These vegan gluten free pumpkin blondies are a twist on my popular nut free protein bars. Just make sure to use certified gluten free oats if you need these to be gluten free. 

Why You Need These 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.
• Satisfying and Healthy – These pumpkin bars are full of satiating protein and fiber, thanks to the oats, nut butter, pumpkin puree and chickpeas. Win!
• 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!

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.

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.

But with these healthy pumpkin oatmeal bars recipe, you don’t even have to worry. Safe for pregnancy, safe for kids, safe for anyone because no raw eggs!

These healthy pumpkin bars make for great snacks for breastfeeding hunger.

Ingredients For Healthy Pumpkin Bars

Just a few ingredients you probably already have on hand, honestly! We’re staying low maintenance with these vegan pumpkin bars.

• Oats (use gluten free if needed)
• Nut Butter (Sunflower butter keeps them allergen-friendly, but a drippy peanut butter is excellent too)
• Chickpeas
• Maple Syrup (get the good stuff)
• Vanilla
• Baking powder
• Baking soda
• Salt
• Pumpkin Puree (not pumpkin pie mix)
• Pumpkin pie spice

If you’ve never put chickpeas in bars before, they are the perfect vehicle for an ooey gooey, chewy bar. Plus, a great way to add extra fiber and protein to the batter, so why not?

The oats add a little structure, as well as protein and complex carbohydrates, which I appreciate for sustenance and satisfaction.

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. Or, I like them as a chewy side to my favorite homemade trail mix. 

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. 

Are These Pumpkin Bars Healthy Snacks for Toddlers?

Absolutely! One great thing about these pumpkin recipes for toddlers is that they have 8 grams of protein each (more easy toddler snacks here).

Plus, fiber and antioxidants from the pumpkin. Bars are a great way to serve pumpkin for babies and toddlers.

If you are looking for toddler pumpkin recipes, I would just leave out most of the maple syrup and chocolate chips to reduce the sugar content.

Also, if you do have a baby under one, stay clear of the honey. 

Other Notes About This Pumpkin Bars Recipe:

• You can use less maple syrup than the recipe calls for if you want them less sweet. They are a little on the sweeter side but the maple syrup does a nice job of balancing the pumpkin puree. 
• You may find that your batter for these healthy pumpkin 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-y 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.

I like just transferring from ninja to baking pan, skip the process of needing to clean a bowl!

Add the chocolate chips last (you can, of course, lave them off if you’d like though I don’t know why you’d want to).

Other Delicious Pumpkin Recipes:

• Healthy Pumpkin Granola Bars
• Apple Pumpkin Pie Baked oatmeal
• Pumpkin No Bake Cookies
• Dairy Free Pumpkin Muffins

Continue to Content

Yield: 9 bars

Pumpkin Chickpea Bars

Print

These Vegan Pumpkin Blondies are the perfect fall snack that appeal to kids and adults alike. Full of satiating fiber and protein, these healthy pumpkin 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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I hope this pumpkin bars recipe makes your fall even better!