Vegan White Chocolate Pumpkin Blondies

Posted by in Brownies, Chocolate, Christmas, Cooking, Pumpkin, Sweets, Thanksgiving | 0 comments

Hello & Happy Thursday!!
If there is one concept I’m obsessed with, it’s using black beans in brownies! Beans are accessible, affordable, pack fiber, protein, and moisture to the batter and serve as a binder. The only issue you can run into with creating a bean based brownie is that you can either add too much fluid and they are too soft or you don’t add enough and they are too dry. 
Needless to say, there is a balance to getting them just right!
Since I’ve explored a smore’s brownies and walnut skillet brownie, the thought occurred to me to make a blondie. Following that thought a lightbulb went off. If you can simply throw black beans to create a brownie batter, you can do exactly the same thing with using a white bean such as chickpeas!
and boom, the White Chocolate Pumpkin Blondies were born!

What I love about this recipe is, everything. It’s easy, has minimal ingredients, minimal add sugar, flourless, packs protein, has an orange huge, buttery soft, perf for fall and non vegan approved!!

If you love all things pumpkin or miss that classic blondie brownie, then you have to try my recipe for vegan White Chocolate Pumpkin Blondies!
Why this recipe rocks: 
Minimal ingredients
Bean based
Non vegan approved
Perf for fall 

Recipe Tutorial 



Yields 6-8 brownies

White Chocolate Pumpkin Blondies

15 minPrep Time

20 minCook Time

35 minTotal Time

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  • 1/3 cup coconut oil
  • 1 can chick peas (1 1/2 cups rinsed)
  • 1/3 cup maple syrup
  • 1/2 cup pumpkin puree
  • 1/3 cup almond milk (optional if too dry and processor needs a boost)
  • 1 tsp pumpkin spice
  • 1 tsp cinnamon
  • pinch of salt
  • 1/2 cup & 1tbsp coconut flour
  • 1 tsp vanilla extract
  • 1 cup vegan white chocolate chips


  1. Preheat oven to 350 degrees.
  2. Combine the pumpkin, coconut oil, maple syrup, and vanilla in one bowl. Combine the coconut flour, pumpkin spice, cinnamon and salt in another.
  3. Add the chickpeas to the food processor, pulse. Add the wet, pulse again. Add the dry and blend until smooth. Add the almond milk to smooth things out. Fold in the white chocolate chips.
  4. Add parchment paper to the baking dish for easy removal. Press the batter into the pan.
  5. Bake for 20 minutes or until toothpick comes out clean! Let complete cool. Slice place in fridge to firm up.











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