Delightfully moist, dense, and protein packed vegan chocolate chip pumpkin blondies. Perfect for Thanksgiving!
Do blondies have more fun? I don’t know, you’d have to ask a brownie. What I do know is that I had a lot of fun developing this recipe, because it meant sampling, and more sampling. This food blogging thingy is a pretty good gig.
I’ll admit that I started off with the intention of making a chocolate pumpkin brownie, but something happened on the road to chocoville. I ran out of cacao powder during my pursuit of making the perfect gluten free, vegan brownie. I only had one cup of cacao powder left, and of course, the first batch just wasn’t anything special. It wasn’t bad, it was just meh. Which meant that I had to start all over again. Could I have forced my comfy self out of my flannel pants and fleece pullover and cruised over to the supermarket to buy some more? Yeeeess, but that would have meant that I would have had to put a little makeup on, and put my hair in a neat ponytail, and I just didn’t want to. Sorry Colbie Caillat, but I can’t help it, sometimes I do have to try so hard; because it never fails, when I look like a wreck, I see everyone I know, and of course, they look like they just walked out of Vogue. So no, I didn’t want to get dressed to go to the store. That’s why these scrumptious batch of pumpkin blondies were born.
The one that got away. I just couldn’t help myself!
Let me just say, if you love a not so sweet, moist, dense, blondie, then you are going to like these. A lot. Seriously, who knew that I could make a gluten free baked dessert that didn’t turn out dry, crumbly, and didn’t have the texture of sand. Props to me YO!
Alex and Hooper spent the night last night so she got to taste test the bad brownies and the amazing blondies. She gave me some solid ideas about what was lacking in the first batch. Add more spices, more sweetener, and bake a little longer. Sage advice smart girl! It worked. Also, because I was craving chocolate, I added chocolate chips, and that was like the icing on the cake, so to speak.
These are really, really, good y’all. And they’re also really healthy and packed full of protein, beta carotene, and vitamins, because; get this, they’re made from chickpeas, pumpkin puree, oat flour, dates, and pure maple syrup. Trust me, I thought it was a weird recipe too, but I knew as soon as I smelled them baking that they were going to be good.
The pureed chickpeas are undetectable. All they do is make the batter moist and dense. They also add a whole bunch of protein. PROTEIN, in a dessert you guys!!! The one cup of pumpkin is just enough to give them a pumpkiny taste, but it’s not overdone. I added cinnamon and nutmeg so that they had a holiday flavor. Eat them for breakfast on Thanksgiving morning while you’re dashing around the kitchen making the biggest meal of the year! They go so well with tea (I know because I just had two cups and two blondies), and I’m positive that they would taste just as great with coffee.
You can also freeze them so you have a dessert on hand for those unexpected guests who pop in over the holidays.
Enjoy, and come back and tell me what you thought of these unusual, but outrageously good blondies. In the meantime, I’m going to do some more work on my brownie recipe.
For all of my reader friends who may not have access to some of the ingredients in this recipe, you can have them delivered to your door step through Amazon.com. Just click on the links to order.
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