Vegan Pumpkin Spice Chickpea Blondies — Gluten-Free Treat

Dense, gooey pumpkin spice chickpea blondies that are vegan, protein-packed, and naturally gluten-free. These eggless pumpkin blondies rely on wholesome ingredients like almond flour, almond butter, and canned chickpeas for a fudgy, tender texture — the perfect healthy Fall treat.

The best protein blondies

These chickpea blondies are ridiculously fudgy. Pureed chickpeas give the batter a buttery, soft texture you won’t expect from a legume — and you can’t taste them. The result is a vegan blondie that’s naturally high in protein without any added protein powder.

The centers stay slightly underbaked for a melt-in-your-mouth, gooey bite. They taste like a pumpkin spice latte without any pumpkin purée — all thanks to pumpkin pie spice and a touch of sweetness. These almond butter blondies are dense, rich, and surprisingly indulgent while still feeling wholesome.

Are these blondies healthy?

Yes—within a reasonable definition of “healthy.” These blondies are high in plant protein from chickpeas, gluten-free thanks to almond flour, and contain natural healthy fats from almond butter. They are also vegan and made with unrefined sweeteners, making them a better-for-you dessert option.

Ingredients in pumpkin spice blondies

These pumpkin spice blondies use a short, pantry-friendly ingredient list. There’s no actual pumpkin — just warming spices that create the pumpkin flavor profile.

• Canned chickpeas: 1 (15.5 oz) can unsalted, drained and rinsed.
• Almond butter: 6 tablespoons for moisture and fudginess; it also helps replace eggs.
• Maple syrup: 1/3 cup to naturally sweeten and add density.
• Vanilla extract: 2 teaspoons for depth of flavor.
• Coconut sugar: 1/4 cup (or light brown sugar) for refined-sugar-free sweetness.
• Almond flour: 1/4 cup super-fine almond flour (not almond meal) for a gluten-free crumb.
• Baking soda & baking powder: 1/2 teaspoon each to lift the blondies slightly.
• Salt: 1/4 teaspoon to balance flavors.
• Pumpkin pie spice: 1 tablespoon for classic Fall spice.
• Chocolate chips: 1/2 cup, plus a few extra to sprinkle on top.

Kitchen tools you’ll need

Minimal cleanup required: you only need a food processor and an 8×8-inch baking dish. A spatula and measuring cups are helpful.

• Food processor
• Stirring utensil or spatula
• 8 x 8 inch baking tin lined with parchment
• Measuring cups and spoons

How to make vegan pumpkin blondies

These blondies come together quickly in three simple steps: process, fold, and bake. Total active time is under 10 minutes and they bake in about 25 minutes.

Step 1: Preheat the oven to 350°F and line an 8″ x 8″ pan with parchment.

Step 2: Drain and rinse the chickpeas, pat them dry, then add all ingredients except the chocolate chips to a food processor. Blend 45–60 seconds until completely smooth.

Step 3: Remove the blade, fold in the chocolate chips, spread the batter in the pan, and sprinkle remaining chips on top. Bake 25–28 minutes. The blondies will be dense and fudgy — that’s normal. Cool before slicing.

Variations and ingredient substitutions

• Add nuts: Fold in chopped pecans or walnuts for crunch and scatter a few on top with the chocolate chips.
• Swap the nut butter: Use peanut butter or cashew butter instead of almond butter; peanut butter will give a stronger peanut flavor and might mute the pumpkin spice slightly.
• Make your own spice: Combine 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp cloves, and 1/2 tsp nutmeg to replace store-bought pumpkin pie spice. Use 2–3 tsp in the batter.
• Sugar options: Substitute coconut sugar 1:1 with light brown sugar.

Do these taste like chickpeas?

No — the chickpeas disappear when pureed and baked. They create a rich, buttery texture, and the spice, chocolate, and almond butter flavors dominate. These blondies are richer and denser than traditional blondies and do not have a noticeable bean taste.

Frequently Asked Questions

Are they egg free?

Yes. These blondies are vegan and contain no eggs or other animal products.

Are they gluten free?

Yes. Using almond flour keeps these blondies gluten free.

Is there pumpkin in this recipe?

No. The pumpkin spice flavor comes from the spice blend, not pumpkin purée.

Are chickpeas and garbanzo beans the same thing?

Yes. Chickpeas are also called garbanzo beans; the name varies by region.

How to store leftovers?

Store cooled blondies in an airtight container at room temperature or refrigerated for up to 5 days. You can also keep them in the original pan covered with foil.

Can I reheat a blondie in the microwave?

Yes. Wrap a piece in a paper towel and microwave in short 5–10 second intervals to warm without drying it out.

More vegan dessert recipes to try

If you want more healthier vegan desserts, try other recipes from the same collection for flourless brownies, fruit crumble bars, or chocolate pumpkin cups.

Did you make this recipe?

If you try the blondies, please leave a comment and rating. Tag @HealthfulBlondie on Instagram and use the hashtag #healthfulblondie so your photos can be shared.

📖 Recipe

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