Gooey Pumpkin Blondies

by Amy Renee
Gooey Pumpkin Blondies

Gooey, Chocolatey…By Far The Most Delicious Thing I Have Ever Made!!!

The very first food blog I ever discovered and started following was Chocolate Covered Katie, which is no big surprise given my mega sweet tooth. It was during grad school. I don’t know why I had never followed any food blogs before then. And when I started reading Katie’s blog, which is pretty much a vegan dessert/breakfast blog I wasn’t even vegetarian let alone 100% plant-based. All of her recipes just looked so absolutely amazingly delicious. It was like she knew every single thing I ever craved and created a recipe for every one of them.

Anyway, I never actually tried any of her recipes for about an entire year after I started following her blog. I don’t know why. I think it might have been because she had some ingredients that I was unfamiliar with. For example, I didn’t use coconut oil much back then. In fact I might not have ever used it yet. And I didn’t know what coconut butter was or raw cacao powder was…

So I finally decided to give one of her recipes a try. It looked so good in the picture I just had to try it out. I decided to make a few minor changes to my version however, since I don’t generally eat things AS sweet as other people, and I prefer to not consume added (processed) sugars of any kind. But…OMG! These bars were amazing. And my boyfriend was SUPER impressed too. He inhaled about three of these gems immediately. Now, after several modifications over the years and morphing into what I find to be the absolute perfect version for me, this recipe has become one, if not THEE favorite of all my “treats” that I like to make. You can find Katie’s original recipe (and several other AWESOME ones) here.

These blondies are so delicious! And so simple to make. Just throw everything (except the chocolate chunks) into a food processor and mix it all up. What could be easier than that? If you don’t have a good food processor I HIGHLY recommend purchasing one. Several of my recipes will utilize a food processor. It is the most used piece of kitchen equipment I own. It is definitely an investment though. Food processors are expensive. But you get what you pay for. You can buy one for under $100 but you won’t be able to do a lot with it. It won’t be powerful enough to make nut or seed butters or make purees out of dense fruits such as dates or prunes and these are two of the most common things I use my food processor for. So save your pennies and get a good one!

I have a Kitchen Aid Professional 670 11-cup Food Processor. I don’t think it is made anymore. I tried to find it on Amazon so I could recommend it for you all since I LOVE mine so much. I’ve been using the heck out of mine for over 5 years now and it’s still going strong! I’ve read a lot of reviews though and the Cuisinart Food Processor seems to be a really great one as well. The 9-cup is a little less expensive, but the way I look at it is if you’re already going to fork out the dough why not go all in and get the 11-cup so you know it will be big enough for any recipe you want to make? Trust me, I’ve been at family members’ houses and had to mix recipes in batches and it’s a pain in the you-know-what. But their food processor wasn’t even a 9-cup, so no matter what you decide, a 9-cup food processor is still a pretty good size and you’ll definitely be able to make some delicious nut butters, hummus, whole grain and/or nut flours and other things with it anyway. Oh, and of course some amazing hummus and nut butters as well! 😀 YUM!


Prep Time: 10 minutes     Cook Time: 30 minutes     Total Time: 40 minutes     Makes: 16 blondies

  • 2 15-ounce cans cannellini or white kidney beans, drained & rinsed well
  • 2 tablespoons (30mL) organic coconut oil, liquified or organic avocado oil
  • Heaping ⅓ cup (90g) pure pumpkin puree
  • 2 teaspoons pure vanilla extract
  • ½ cup (96g) Swerve brown sugar (or 10 Medjool dates, pitted & pureed)
  • 1 cup (100g) rolled oats (gluten-free if needed)
  • ½ teaspoon baking soda
  • 2 teaspoons aluminum free baking powder
  • ½ teaspoon fine sea salt
  • 1½ teaspoons ground cinnamon
  • ¼ to ½ cup unsweetened almond milk (or other non-dairy milk)
  • 5 ounces dairy-free, sugar-free dark chocolate chips (Lilys brand recommended)
  • 5 ounces dairy-free dark chocolate chips (63% Guittard recommended)
  1. Preheat oven to 325 degrees F. Spray a 7 X 9-inch baking dish with propellant-free cooking spray and line with parchment paper.
  2. Add the beans to the food processor and pulse until processed slightly. Add the oil, pumpkin, vanilla, and Swerve brown sugar and process until smooth, scraping down the sides as needed.
  3. In a medium sized bowl combine the dry ingredients (oats through the cinnamon). Add the dry ingredients to the processor and process until well combined, scraping down the sides as needed and adding as much of the almond milk to get a cookie dough consistency.
  4. Transfer the batter to a bowl and fold in the chocolate chips.
  5. Spread the batter into the prepared pan and smooth out the top.I like to cover and refrigerate the batter for a little while at this point, but it is completely fine to bake the blondies immediately.
  6. Bake for 35 to 40 minutes. They will look slightly undercooked – do not over-bake. Check the blondies at 35 minutes. If you can press into the batter and your fingerprints don’t stay, they are done. These blondies are meant to be gooey and slightly raw in the center. Remember these are vegan so they cannot make you sick.
  7. Allow the bars to cool at least 30 minutes before using the parchment paper to lift the entire contents out of the pan onto a large cutting board. Cut into 24 bars. Enjoy!
  • This batter is so delicious you could eat it raw. Seriously! Make some and throw it in the freezer. When a craving for cookie batter hits you have a healthy version ready to go! Just don’t eat the entire batch! (You’ll want to it’s that good!)
  • The blondies are delicious both warm and cold, but they are much more delicious after they’ve been in the fridge for a few hours. Even if you prefer them warm, it seems as though they are best after they’ve settled in the fridge for a bit – then simply warm in the microwave for about 30 seconds.
  • Store blondies in the fridge for up to a week and a half. Otherwise, they keep wonderfully for up to two to three months in the freezer in an air-tight container.

Nutritional Information

*Nutritional facts based on recipe using recommended ingredients and Swerve brown sugar.

Post updated on June 1, 2019.

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