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Pumpkin Chickpea Blondies

Pumpkin Chickpea Blondies

Naturally Natalie Eng
Healthy & easy pumpkin chickpea blondies. Gluten-free, vegan, and refined-sugar free.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine gluten-free, vegan
Servings 12 squares


  • Food Processor



  • 15 oz. Canned Chickpeas Rinsed & drained
  • 1/3 c. Coconut Flour
  • 1/3 c. Pumpkin Puree
  • 1/2 c. Maple Syrup
  • 2 tbsp. Tahini
  • 1/4 tsp. Baking Soda
  • 1/4 tbsp. Baking Powder
  • 1/2 tbsp. Vanilla
  • 1 tsp. Pumpkin Pie Spice
  • Pinch Pink Himalayan Salt
  • Handful Vegan Chocolate Chips optional



  • Preheat oven to 350 degrees. Line a 9x9 inch pan with parchment paper.
  • Make sure all of the liquid is drained very well from the chickpeas.
  • Add to a food processor with the pumpkin, tahini, maple syrup, vanilla, salt, baking soda, and baking powder. Blend 45 sec-1 min until smooth.
  • Add in coconut flour and blend another 30 seconds.
  • Stir in chocolate chips (set some aside to sprinkle on top).
  • Place batter into the baking pan and bake for 25-30 minutes or until a toothpick comes out clean.
  • Let cool completely and then cut.


Best kept in fridge for up to 2 weeks.
Keyword Chickpea Blondies