Melt in your mouth pumpkin blondies on the menu this week! Fudgy, moist, rich and made without flour or eggs. I’m NOT joining a tribe of cooking weirdness, I promise, but I love to mix things up in my diet to keep it more balanced. Yes, you guessed it right – blondies with chickpeas. Aha. I promise there is 3 out of 150% chickpea taste in them. Test on the pickiest husband/boyfriend, if you have one. Mine will eat anything, even recipe tests I don’t like, Alex loves them. For example, last night’s school friendly granola bars.
Pumpkin blondies in my house begin with yellow pumpkin and ripped out backsplash in the background. Can you see it? It kind of adds a rustic look to the pictures haha. Should I just leave it at that and save $1,500?! Last week we started kitchen renos and all I could do is eat pumpkin recipes with my eyes on Pinterest. But this week I got my countertops, sink and faucet (which is THE BEST part of my new kitchen) and I’m on a roll again. I promise I will be doing a kitchen post very soon.
On Sunday, on the way from Home Depot (that is our new playground), we stopped at the farmer’s market and I specifically looked for a sugar or cooking pumpkin to make sure I’m getting the right one after making healthy pumpkin soup last week. Not that there are wrong pumpkins but there are so many. Anyways, my pumpkin ended up yellow again but oh well…
You can eat this batter with a spoon and good luck stopping! Karina from Cafe Delites taught me to make these. Honestly, I first thought it is weird, just like black bean brownies recipe, but the truth is beans give very fudgy texture to baked goods and if you pick the right ingredients to mask the taste of them, nobody will guess what bars are made with! Pumpkin, chocolate and peanut butter are all right candidates.
I melted a few chocolate chips with a tiny bit of coconut oil to drizzle on top but you don’t have to. Truth is as tasty as these pumpkin blondies are, they are not the prettiest. What I like to do after with any bean based dessert is to cut it up and refrigerate for a few hours. That way bars firm up and hold their shape better. I have recently discovered small local organic dairy with pasture raised cows. They make non-homogenized 4% milk which tastes just like the one from my childhood – real milk with cream on top. My kids didn’t say “no” to a glass of real milk with a fudgy pumpkin blondie.
And this is how Clean Eating and whole foods are done, my friends! Well maybe not 100% with chocolate chips but let’s just do our best and stop going crazy.
Healthy Pumpkin Blondies
- 1 cup rolled oats
- 14 oz can chickpeas, drained & rinsed (I cook my own beans)
- 10 Medjool dates, pitted
- 15 oz can (1 3/4 cups) pumpkin puree
- 1/4 cup coconut oil (melted)
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder, aluminum free
- 1/2 tsp salt
- 1/2 cup chocolate chips or chunks
- Cooking spray (I use Misto)
- Preheat oven to 350 degrees F. Line 8 x 8 square baking dish with unbleached parchment paper and spray with cooking spray.
- Add oats to a powerful blender or food processor and process until finely ground. Add remaining ingredients, except chocolate chips, and process until smooth. Add chocolate chips and stir to mix.
- Pour batter into baking dish, level with spatula and bake for 25 minutes. Remove from the oven and let blondies cool for 10 minutes. Transfer to a cooling rack and let cool completely before slicing. Drizzle with chocolate drizzle if you wish. Cut into 16 squares.
Storage Instructions: Refrigerate in an airtight container for up to 7 days or freeze for up to 3 months.
Servings Per Recipe: 16
Amount Per Serving = 1 blondie:
Total Fat: 6.7 g
Cholesterol: 0.0 mg
Sodium: 109.0 mg
Total Carbs: 27.1 g
Sugars: 13 g
Dietary Fiber: 3.3 g
Protein: 2.5 g
WW Points+: 4