Peanut Butter Pumpkin Blondies from Talia Pollack

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Playing Pumpkin-Based Fall Recipes Your Whole Family Will Love

Peanut Butter Pumpkin Blondies 


  • 1 can chickpeas, drained and rinsed
  • ⅔ C coconut sugar
  • ½ C peanut butter
  • ⅔ C pumpkin
  • ⅓ C oats
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • ¼ teaspoon sea salt
  • ½ tbsp pumpkin pie spice
  • ½ tsp cinnamon
  • ⅔ C Maple syrup
  • ½ C chocolate chips


  1. Preheat your oven to 350 degrees F
  2. Right on into your food processor, add ALL the ingredients - EXCEPT the chocolate chips.
  3. Process everything until it's smooth and creamy, pausing the processor to scrape down the sides as necessary
  4. Then, add in the chocolate chips and stir them around so they're well distributed
  5. Then, spritz a square baking pan with coconut oil spray or line that sucker with parchment paper
  6. Spread your batter into the pan and then bake it for 25-30 minutes, until it feels firm to the touch and a toothpick comes out of the pan clean
  7. Remove, let cool, cut and enjoy!
  8. Store leftovers on the counter or fridge. Or you can freeze 'em for a snow day!

Recipe courtesy of Talia Pollock