Easy Blender Pumpkin Blondies (Vegan)

This healthy pumpkin blondies recipe is the perfect healthy pumpkin bar that appeals to kids and adults alike. Full of tasty fiber and protein, these healthy oatmeal pumpkin bars are so quick and can be mixed in a blender.

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These easy chickpea pumpkin blondies should be your go-to healthy fall snack. They are THAT good.

Since it is officially fall, it’s acceptable to start incorporating pumpkin into everything – pumpkin and sweet potato soup, chicken pumpkin chili, pumpkin carrot muffins… you get the point.

And the newest staple is these delicious high protein pumpkin spice blondies, made with the secret ingredient that blends right in: chickpeas.

One great thing about these pumpkin bars for toddlers is that they have 8 grams of protein each which can be hard to find in homemade toddler snacks! Plus, ample fiber from the chickpeas and oats, too.

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Chickpeas are so versatile! Roasting them is a great way to use them (like in these bbq chickpeas), but blending them into other dishes and snacks, like these pumpkin oatbeal bars, is a great way to boost nutrition.

These Pumpkin Blondies are a Meal Prep Staple

• Made in 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.
• Healthy Meal Prep Snack – Pumpkin oatmeal bars are an easy meal prep snack for the week! We like to whip up a bunch in the beginning of the week, though I recommend doubling the recipe because these blondies won’t last long. These pumpkin chickpea blondies are full of satiating protein and fiber, thanks to the oats, nut butter, pumpkin puree and chickpeas. This is a big win when serving to kids, to prevent incessant snacks. This is a great bean recipe for toddlers, to reap all of the nutritional benefit of pulses.
• Nutritionally Balanced – I always recommend my clients pair protein and carbohydrates for a snack that is satiating. These pumpkin chickpea blondies are full of satiating protein and fiber, thanks to the oats, nut butter, pumpkin puree and chickpeas. This is a great bean recipe for toddlers, to reap all of the nutritional benefit of pulses.
• Perfectly Seasonal – While this pumpkin blondies recipe is fun to decorate with Halloween sprinkles and flavors, they are the perfect fall treat, yet still a great option year-round! And of course, they’re great for the holidays. This and my pomegranate chocolate bark are staple snacks that are fun yet provide nourishment, too.

These healthy pumpkin blondie bars are a good snack for breastfeeding since you can eat them with one hand, and they are full of nutrition with their blend of carbs, protein and fiber to keep your mom energy stable in the best way.

Oats and peanut butter can be lactogenic foods to help with milk production!

Gather Your Ingredients

• Oats – Make sure they are certified gluten-free to ensure these are gluten free pumpkin blondies. The oats add a little structure, as well as protein and complex carbohydrates, which I appreciate for sustenance and satisfaction.
• Nut Butter –Sunflower butter keeps them allergen-friendly, but a drippy peanut butter or almond butter is excellent too.
• Chickpeas – If you’ve never put chickpeas in bars before, they are the perfect vehicle for an ooey gooey, chewy bar, if you have a food processor. Great northern beans also work in these vegan pumpkin blondies.
• Maple Syrup – This adds some sweetness and some micronutrients, but you can reduce/leave out the maple syrup and chocolate chips to reduce the sugar content.
• Vanilla
• Baking powder
• Baking soda
• Salt
• Pumpkin Puree – Make sure you’re not using pumpkin pie mix – it will be much too sweet! This is a great way to use leftover pumpkin puree!
• Pumpkin pie spice
• chocolate chips – I love using mini chocolate chips or even white chocolate chips for a fun twist!

Want some more fun kid-friendly recipe ideas for snacks and meal prep? Check out our dietitian-approved 30 healthy recipes for toddlers and kids!

I want healthy recipes to help my picky eater!

How To Make Pumpkin Spice Blondies

Making this healthy pumpkin blondies recipe is so easy!

First, you’ll wash and drain your beans and place them in the food processor. Add a tiny bit of liquid (I usually use almond milk) if needed.

Then, add in the rest of your ingredients and blend, tasting as necessary. While the food processor is going, spray your pan with nonstick cooking spray.

Add in the chocolate chips last and transfer to your baking pan and bake for 25-30 minutes!

Let them cool on a wire rack. You can test with a toothpick to make sure they are cooked before enjoying.

Expert Tips From Testing

• Find your sweetness – I found that the blondies were still delicious with a little less maple syrup, if you wanted to reduce the sugar slightly. You can use less maple syrup than these pumpkin spice blondies call for if you want them less sweet.
• Dry batter – You may find that your batter is dry, especially if you’re not using a high speed blender or food processor. Once you add the wet ingredients (maple syrup and pumpkin puree), the batter will become more liquid and easier to mix.
• Use a drippy seed or nut butter for best results – I would recommend using a drippy peanut butter. If yours is thick, you can microwave it in 30 second increments until it reaches desired consistency, making it easier to stir.
• For easier clean up, I like just transferring directly from the food processor to baking pan, skipping the process of needing to clean a bowl.
• Add the chocolate chips last after blending.

Storage

You can store them in an airtight container on the counter at room temperature for up to 3-4 days.

If you plan to layer them, put a sheet of parchment paper between the layers to make them easier to remove.

To freeze, place in a single layer in a freezer-friendly bag or stasher bag. Or, you can wrap them individually to make thawing just one or two easier.

• Healthy Pumpkin Granola Bars
• Pumpkin Spice Cookie Dough
• Pumpkin No Bake Cookies
• Pumpkin Oat Balls
• Dairy Free Pumpkin Muffins

Servings 9 bars

Easy Blender Pumpkin Blondies (Vegan)

Sarah Schlichter, MPH, RDN

This pumpkin blondies recipe is the perfect healthy vegan pumpkin bar that appeals to kids and adults alike. Full of tasty fiber and protein, these healthy oatmeal pumpkin bars are so quick and can be mixed in a blender.

4.72 from 7 ratings

Print Pin

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Ingredients  

1x2x3x

• 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 8×8 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.
   

Equipment

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

Serving: 1Calories: 249kcalCarbohydrates: 32gProtein: 8gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 9gSodium: 505mgFiber: 6gSugar: 15g

Did you make this recipe?Let us know how it was!