Let Me Tell You About These Blondies (And, Uh, My Unusual Canned Chickpea Hoard)

Right, so — here’s a little secret: I only discovered Pumpkin Chickpea Blondies (Vegan + Gluten free) after a very particular autumn when I somehow ended up with no less than eight cans of chickpeas in the cupboard and (not even kidding) three half-used bags of gluten free flour. Why? I have absolutely no idea, but it happened, and rather than questioning my shopping habits, I decided to embrace my fate and turn that pile of ingredients into something special. Fast-forward: my house now smells amazing every time I bake these; even my dad asks for them, which is saying something because he thinks sweet potatoes are too exotic.

And, I’ll admit, there was a time I thought putting chickpeas in desserts sounded bonkers — turns out, they’re magic. (Plus, it feels weirdly satisfying to sneak a bit of protein into something that tastes this good.) Anyway, let’s get going before my neighbour’s dog starts barking again.

Why You’ll Love This (Seriously, People Ask for the Recipe)

I make this when I need a quick sweet fix but can’t be faffed with anything too complicated. My family goes wild for these — someone even suggested packing them as ‘picnic insurance,’ which, now that I think of it, isn’t a bad idea. You get that cozy pumpkin spice feeling, plus the fudgy vibe of a brownie (but, you know, in a pumpkin blondie suit). And for the record, I once forgot the baking powder, so they came out a bit more like fudge than cake, but honestly didn’t hear any complaints.

Let’s just say: even the chickpea skeptics at book club are converts now (except for Jane — but she thinks cinnamon is too spicy, so I’m not counting her opinion).

What You Need (And a Few ‘I-Don’t-Have-It’ Swaps)

1 can (about 400g or 14oz) chickpeas (rinsed & drained) — I sometimes use home-cooked ones, but let’s be honest: tinned is easier.
3/4 cup pumpkin puree (about 180g; homemade or canned, though the fancy organic stuff is wasted here, in my opinion)
1/2 cup nut butter (peanut, almond, cashew — once used tahini by accident; was still decent!)
1/2 cup maple syrup (or agave, or even runny honey if you’re not strict vegan — just reduce it a smidge; honey overpowers easily)
1/3 cup gluten free flour (oat or all-purpose GF blend; I’ve even tossed in ground almonds on occasion & it was lush)
1/2 tsp baking powder
1/2 tsp baking soda
1–2 tsp pumpkin pie spice or cinnamon + nutmeg (I tend to be generous — just go for flavor you like)
pinch of salt
1/2 cup chocolate chips or chopped dark chocolate (honestly, I free-pour these, but use your judgement) or leave out for a purist vibe
Optional: handful of chopped walnuts or pecans

How I Usually Make It — Directions (With a Few Asides)

Preheat your oven to 180°C (350°F). Grab an 8×8-inch pan and line it with parchment. Or grease it, if parchment is as elusive in your drawers as it is in mine (seriously, where does it all go?).
Toss chickpeas, pumpkin puree, nut butter, and maple syrup into a blender or food processor. Now blitz the heck out of it, about 30–60 sec — you want it pretty much smooth, but if your blender is like mine and leaves a few little lumps, don’t sweat it.
Scoop the mixture into a bowl. Add flour, baking powder, baking soda, your spices, and salt. Stir it up with a wooden spoon, spatula, or — full confession — clean hands if it’s been an especially rough day. It should look thick-ish, kind of mousse-y. This is where I usually sneak a fingerful. Quality control.
Fold in your chocolate (chips or chunks) and nuts, if using. If it’s super stiff, give it a few energetic stirs; should loosen up. If it still seems too thick, add a splash of plant milk. Or just trust the process — it always comes together.
Spread the batter in your pan. It’s sticky, so I wet my hands and pat it down (or use a spatula, but hands are more fun).
Bake 23–28 minutes. Edges will look set and maybe pull away a little, but the middle still seems soft. That’s perfect. (Resist the urge to overbake; I once did and they got a bit crumbly. Still ate them, but wouldn’t recommend it.)
Let them cool totally. I know, torture. But they’ll slice better and taste fudgier after a rest. Sometimes, I even stick ‘em in the fridge if I want to trick my brain into thinking I waited longer than I really did.
Slice into bars. Eat, share, repeat.

Real-Life Notes (Stuff I Wish I Learned Sooner)

If your batter looks weirdly thick, don’t panic. The chickpeas and nut butter are doing their thing — it’ll smooth out while baking.
Using warm nut butter (like, microwave it 10 seconds) helps everything blend smoother, so the processor doesn’t sound like it’s chewing rocks.
Actually, chilling the blondies a bit makes them much easier to slice. I know I said that before, but I’m serious!
Once tried canned pumpkin pie filling by mistake — would not do that again. Way too sweet & strange spices.

Variations (My Experiments, Even the Lousy Ones)

Swap pumpkin for mashed sweet potato. It works, just a wee bit denser. My mate Lucy swears by it.
I’ve added a swirl of peanut butter on top pre-baking — looked great, tasted even better.
Tried using coconut flour once — not recommended unless you want to eat it with a spoon. Talk about crumbly.
Less maple, more dark chocolate chunks. Nobody complained.
Skip the nuts if you’re allergic, add dried cranberries or a handful of seeds for crunch.

Do You Need Fancy Equipment?

I use my slightly battered old food processor, but honestly, a half-decent blender does the trick. If all you’ve got is a large bowl and a strong arm, mash those chickpeas really, really well first. (It’ll be rustic, but no less tasty.) Oh, and a square baking tin — but if you’re stuck, I once made a triple batch in a lasagne dish. Odd shape, all the same yum.

How to Store Them? (If You Even Get That Far)

Store these in an airtight box on the counter for a couple days, or in the fridge up to a week — though honestly, in my house, they never last more than a day! They freeze pretty well in a pinch too — just separate layers with parchment so they don’t stick together. Mind you, frozen blondies do make a sneaky midnight treat, not that I’m speaking form experience or anything…

How to Serve (And My, Uh, Persnickety Dad’s Ritual)

I love them with a scoop of (vegan) vanilla ice cream. Or warmed a little and dunked in coffee, which I reckon is the best autumn afternoon snack. My dad, on the other hand, insists on slathering peanut butter on top (even more protein, right?), and calls it ‘breakfast.’ You do you!

Things I Learned (Usually the Hard Way)

I once tried baking these at too high a temp to ‘save time’; outside got brown quick, inside sort of… didn’t. Low and slow really is better!
Don’t skip letting them cool completely. I know, waiting is hard, but they fall apart if you rush; trust me, I’ve swept up enough blondie crumbs to know.

Wait, What About X? (FAQ, Based on Real Messages & Texts)

Do they really not taste like chickpeas?
I get this a lot! Nope, I promise. The nut butter and pumpkin totally hide that bean-y flavor. If you taste it raw, sure, but after baking? Just fudgy autumn goodness.
Can I make them oil-free?
Yeah, just use runny nut butter. Sometimes mine is suspiciously solid, so I zap it to soften. No added oil needed, though!
What if I only have regular flour?
Totally works, just not gluten free then! (Sometimes, convenience wins out.)
Can these be made nut-free?
Try sunflower seed butter or tahini. It’ll change the flavor a bit, but I did it once for a friend with allergies and we both liked it!
Can you freeze them?
Absolutely. Actually, they’re kind of brilliant semi-frozen, chop them into cubes and they’re like little fudge bites.
Is it okay if I only have dark chocolate?
Oh, go wild! Use dark chunks, bars, whatever is rattling around in the cupboard.

And if you’re still reading, thanks — and apologies if I made you hungry. Make a batch today, and let me know (mentally, at least) if you find even weirder chickpea hiding places than I have.

Pumpkin Chickpea Blondies (Vegan + Gluten free)