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+ servings
A chocolate chip blondie on a white plate with a scoop of ice cream on top.


Gluten-Free and egg-free pumpkin blondies that are easy to make and absolutely delicious!

Course Dessert
Cuisine American, Vegan
Keyword chocolate pumkin blondies, pumpkin blondies, vegan blondies
Prep Time 18 minutes
Cook Time 30 minutes
Total Time 48 minutes
Servings 12 servings
Calories 355 kcal
Author Linda Meyer


  • 1 ½ cups ground oats processed in a food processor until it becomes flour. Buy gluten-free oats to make this GF.
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 30 oz cooked chickpeas drained and rinsed well
  • 1/3 cup melted coconut oil
  • 1 cup organic pumpkin puree
  • 4 Medjool dates pitted and soaked in water for 30 minutes so they break down easier
  • 2 tsp pure vanilla extract
  • 1/4 cup plus 2 tbsp pure maple syrup do not use fake syrup
  • 2 cups vegan chocolate chips we use Enjoy Life brand


  1. Preheat the oven to 350°F (176°C) and grease a 9-inch square pan.

  2. In a large mixing bowl, whisk the 1 ½ cups oat flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 1 tsp cinnamon, and 1 tsp nutmeg until well combined.
  3. Add the 30 oz of chickpeas and 1/3 cup melted coconut oil to a food processor and puree until smooth and creamy. There shouldn’t be any visible pieces of the chickpeas.
  4. Add the 1 cup of pumpkin puree, 4 dates (drain the water and remove pits and any hard ends), 2 tsp vanilla extract, and ¼ cup plus 2 tbsp maple syrup and process until all of the ingredients are completely blended.
  5. Carefully remove the blade in the food processor and use a spatula to scrape the pumpkin mixture into the bowl with the flour. Add the chocolate chips and stir until just combined. Don’t over mix it.
  6. Spread the mixture evenly into the baking dish and bake for 25 to 30 minutes or until a toothpick comes out clean and the surface is lightly cracked. Let cool on a rack.
  7. Store in the refrigerator for up to 5 days or freeze in a freezer safe container for up to 2 months. Thaw in the refrigerator.

Recipe Notes

Nutrition Disclaimer

Nutrition Facts
Amount Per Serving (1 g)
Calories 355 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 12g75%
Sodium 499mg22%
Potassium 294mg8%
Carbohydrates 47g16%
Fiber 7g29%
Sugar 24g27%
Protein 7g14%
Vitamin A 3200IU64%
Vitamin C 1mg1%
Calcium 107mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.