Gooey Grain Free Pumpkin Spice Blondies


Gooey Grain Free Pumpkin Spice Blondies

Exactly how they sound, these dense, M-O-I-S-T little delights are a perfect seasonal but still healthy treat!
Servings 8 bars


  • 1/2 cup canned pumpkin puree
  • 15 ounce can unsalted chickpeas beans drained and thoroughly rinsed
  • 1/4 cup unsalted cashew butter
  • 3/4 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon apple cider vinegar or lemon juice
  • 3/4 cup semi-sweet or dark chocolate chips


  • Preheat oven to 350 and line a standard 9 x 5.5 x 3 loaf tin with non-stick parchment paper.
  • Combine all ingredients EXCEPT chocolate chips in a food processor or high-powered blender, in the order listed. Blend until completely smooth and creamy (will take longer to get creamy in the food processor, but blender will require a tamper and some elbow grease!). Unplug whatever equipment you’re using and remove blade, if using FP. And chocolate chips and stir to distribute evenly throughout.
  • Pour batter into your lined loaf tin and spread in an even layer. Bake for 55 minutes, then place a kitchen towel down on one of the shelves of your fridge, and put loaf pan on top. Refrigerate at least 1 hour before removing from the loaf tin/paper and slicing. Ideally 2 hours!
  • Bars will keep in the refrigerator up to 5 days.
Course: baked goods, Breakfast, Dessert
Cuisine: American
Keyword: autumn, blondies, Dairy Free, fall recipes, Gluten Free, gooey, grain free, healthy dessert, pumpkin spice

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