Ghost Pumpkin Chickpea Blondies

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5 from 1 vote

Ghost Pumpkin Chickpea Blondies

Gooey, gluten-free pumpkin chickpea blondies perfect for spoopy season!

Prep Time10

Cook Time30

Decorating time10

Total Time50

Course: Dessert

Cuisine: American

Servings: blondies

Calories: 231kcal

Author: Bianca Fernandez

Ingredients

For the blondie bars:

15 oz can chickpeas, rinsed and drained
¼ cup maple syrup
1 tbsp vanilla extract
⅓ cup creamy peanut butter
⅓ cup canned pumpkin puree
⅓ cup oats
1 tsp baking powder
1 ½ tsp pumpkin spice
1 tsp salt

For the mix-ins:

½ cup chocolate chips, plus more for topping; can sub in M&Ms, Oreos, pretzels, etc

For the ghost decorations:

½ cup marshmallow fluff OR ¼ cup melted white chocolate, see notes
2 tbsp milk chocolate chips, melted
oil-based red or pink food coloring, optional

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Instructions

For the blondie bars:

Preheat oven to 350°F. Grease and line an 8x8 baking dish with parchment paper.
In food processor, combine all ingredients except chocolate chips.
Puree until smooth, about 10-15 seconds.
Remove the blade and fold in chocolate chips using a rubber spatula.
Transfer batter to lined baking dish and smooth out the top using a rubber spatula or bench scraper. Sprinkle on extra chocolate chips.
Bake for 30 minutes, or until toothpick inserted in the middle comes out mostly clean with a few crumbs.
Let completely cool, about 1 hour.

For the ghost decorations:

Slice blondies into as many servings as you want. I cut them into 9 squares.
You can use a piping bag or ziploc bag with the end cut off for the decorations.
Use marshmallow fluff or melted white chocolate to pipe on ghosts. Save any extra if you’d like to add blush.
Add faces using melted chocolate chips.
Dye remaining marshmallow fluff or white chocolate with red or pink food coloring. Use this as blush.
Enjoy!

Notes

Store in airtight container at room temperature for up to 3 days.

This recipe is gluten-free.

To make it dairy-free, use dairy-free chocolate chips as your mix-ins. For the decorations, you can use a vegan white chocolate brand like Pascha Chocolate.

For egg-free versions, swap out the marshmallow fluff for vegan white chocolate.

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