Name: Chickpea Pumpkin Blondies with Crumble Topping (Vegan + Gluten Free)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Gluten Free
Ingredients: Pumpkin Blondies; 1 15 ounce can chickpeas; 1/4 cup + 2 tablespoons cup pumpkin puree (NOT PUMPKIN PIE FILLING); 1/2 cup almond butter; 1/3 cup honey (or sub maple syrup for vegans); 1 teaspoon pure vanilla extract; 2 to 3 teaspoons pumpkin pie spice; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 tsp salt; Optional: 1/2 cup dark chocolate chips (make sure to get vegan for df/vegan eaters); Crumble Topping; 1/3 cup oats; 1/3 cup chopped pecans or walnuts; 1/4 cup pepitas; 1/2 tsp Cinnamon or pumpkin pie spice; pinch of Salt; 2 tablespoons pure maple syrup; 2 tablespoons Coconut oil, melted; a few extra chocolate chips (if using); Optional: sprinkle of course sea salt

Description

These blondies fudge-y made with REAL pumpkin and all the warming spices and studded with chocolate chips. They are topped with an oat crumble for a little crunch. Super yum!

Ingredients

Units Scale

Pumpkin Blondies
1 15 ounce can chickpeas
1/4 cup + 2 tablespoons cup pumpkin puree (NOT PUMPKIN PIE FILLING)
1/2 cup almond butter
1/3 cup honey (or sub maple syrup for vegans)
1 teaspoon pure vanilla extract
2 to 3 teaspoons pumpkin pie spice
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 tsp salt
Optional: 1/2 cup dark chocolate chips (make sure to get vegan for df/vegan eaters)
Crumble Topping
1/3 cup oats
1/3 cup chopped pecans or walnuts
1/4 cup pepitas
1/2 tsp Cinnamon or pumpkin pie spice
pinch of Salt
2 tablespoons pure maple syrup
2 tablespoons Coconut oil, melted
a few extra chocolate chips (if using)
Optional: sprinkle of course sea salt

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Instructions

Preheat oven to 350 degrees Fahrenheit. Grease an 8X8 baking dish and line with parchment paper, set aside.
Blend the batter: Add all of the ingredients for the pumpkin blondes to a food processor EXCEPT the chocolate chips. Process for several minutes until fully smooth, scrape down sides as needed. Taste (don’t worry, it’s vegan) and adjust the flavors as needed, add more pumpkin pie spice for more warmth and more honey for more sweetness etc.
Stir in chocolate chips: Remove the blade from the food processor and stir in the chocolate chips (if using). Set the batter aside.
Make the topping: Add all of the topping ingredients – EXCEPT the chocolate chips and course sea salt – into a small mixing bowl. Mix until well comined.
Bake: Transfer the batter to the prepared baking dish. Smooth it out into an even layer. Sprinkle on the topping followed by a few extra chocolate chips. Bake for 40 to 45 minutes, or until the sides are browned and the center mostly comes clean when a toothpick is inserted. Sprinkle with the course sea salt, if desired.
Cool: Allow the bars to mostly cool, about 30 minutes before cutting into them. Store them in an air tight container at room temperature for 4 to 5 days.