Jalapeño Kitchen

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Craving a gooey fall treat that’s allergen-friendly and totally delicious? Gooey Gluten-free & Vegan Chickpea Pumpkin Bars are the perfect fix!

With a blend of chickpeas, pumpkin puree, and Oat Haus Cookie Dough Granola Butter, they’re gluten and dairy-free but packed with flavor. Dark chocolate chunks melt into each bite, and the oat flour and tahini keep things nice and fudgy. Ready in about 30 minutes, they’re an easy, wholesome snack or dessert that’ll have you reaching for seconds (or thirds). Don’t forget the powdered sugar dusting on top—it’s a game changer!

The Inspiration

My love for pumpkin started when I was a kid, thanks to my mom’s amazing pumpkin bread—it’s seriously everyone’s favorite! Every fall, the house would smell like cinnamon and pumpkin, and I was instantly hooked. Now, I’m always looking for new ways to bring that nostalgic pumpkin flavor into my recipes, especially ones that are allergen-friendly. These Gooey Chickpea Pumpkin Bars are my latest creation, combining all those cozy pumpkin vibes with a fun, modern twist that fits my lifestyle.

What I really love about this recipe is the sneaky chickpeas—they give the bars that perfect gooey texture and add some extra protein, which is always a win! Plus, I’ve been obsessed with Oat Haus lately as a peanut butter replacement, and their Cookie Dough Granola Butter is a total game-changer here. It adds this nutty, cookie-like flavor that pairs perfectly with the pumpkin and dark chocolate chunks. These bars hit all the right notes—delicious, packed with protein, and allergen-friendly! If you’re looking for another delicious pumpkin recipe, try these Gluten & Dairy-Free Pumpkin Chai Pancakes!

Kitchenware you’ll need:

• Food Processor: You’ll need a blender or food processor for the chickpeas in this recipe to get to the right consistency. I recommend this Cuisinart food processor, it’s been a game-changer in my kitchen lineup!
• Mixing Bowls: Always a must for baking!
• 9×9 Baking Pan: The perfect size for these delicious treats.
• Baking Spatula: I love how a silicone spatula helps scrape the edges of the bowl! (This recipe also requires ‘licking the spoon”)

Step by Step Directions:

These Gooey Gluten-Free & Vegan Chickpea Pumpkin Bars are the perfect blend of cozy fall flavors and allergen-friendly ingredients. With chickpeas adding a sneaky boost of protein and Oat Haus Cookie Dough Granola Butter bringing a delicious, nutty flavor, these bars are easy to make and full of rich, chocolatey goodness. Here’s how you can whip them up in no time!

1. Preheat & Prep:
   Preheat your oven to 400°F (200°C). Lightly coat an 9×9-inch baking dish with canola oil spray to prevent sticking.
2. Rinse & Drain Chickpeas:
   Drain and rinse the chickpeas thoroughly to remove excess sodium and ensure a smooth texture.
3. Blend Wet Ingredients:
   In a food processor, combine the drained chickpeas, pumpkin puree, tahini, Oat Haus Cookie Dough Granola Butter, maple syrup, and vanilla extract. Blend until smooth and creamy. Set aside.
4. Mix Dry Ingredients:
   In a large mixing bowl, sift the oat flour. Add the baking powder, baking soda, pumpkin pie spice, cinnamon, and salt, then stir until evenly combined.
5. Combine Wet & Dry:
   Pour the wet mixture into the dry ingredients and stir until no flour remains visible.
6. Chop the Chocolate:
   Cut the Hu Chocolate bar into 1/4-inch chunks. Fold the chocolate into the batter, mixing until evenly distributed.
7. Bake in Stages:
   Spread the batter evenly in the prepared baking dish. Bake at 400°F for 5 minutes, then reduce the heat to 350°F (175°C) and bake for an additional 5-6 minutes, or until a toothpick comes out clean (except for melted chocolate).
8. Cool & Dust:
   Let the bars cool completely in the dish. Once cool, use a sifter to dust the top with powdered sugar.
9. Cut & Serve:
   Slice into 9 bars and enjoy!

Serving Suggestions for Gooey Gluten-Free & Vegan Chickpea Pumpkin Bars

These Gooey Gluten-Free & Vegan Chickpea Pumpkin Bars are versatile and can be enjoyed in several delicious ways! Here are some serving suggestions to elevate your treat:

1. Top with Fresh Fruit:
   For an extra burst of flavor and a nutritious boost, top each bar with fresh raspberries or a drizzle of your favorite berry sauce. The tartness of the fruit pairs beautifully with the sweet and rich pumpkin bars.
2. Serve with Dairy-Free Yogurt or Vanilla Ice-cream:
   Add a dollop of dairy-free yogurt or vanilla ice-cream on the side for a creamy, tangy contrast to the sweet, fudgy bars.
3. Pair with a Hot Beverage:
   Enjoy your pumpkin bars with a steaming cup of chai tea or a spiced latte. The warm spices in these drinks complement the pumpkin and chocolate flavors perfectly, making for a cozy, satisfying snack.
4. Create a Dessert Platter:
   For a fun and festive presentation, arrange the bars on a platter with an assortment of fruits and a few other treats. It’s a great way to impress guests or to have a variety of options for a special occasion.
5. Sprinkle with Sea Salt:
   A light sprinkle of sea salt on top of the bars before serving can bring out the richness of the dark chocolate and add a delightful contrast to the sweetness.
6. Add a Drizzle of Seed Butter:
   For an extra indulgent touch, drizzle a bit of sunflower seed butter over the bars before serving. This adds a creamy, nutty layer that enhances the bars’ flavor and makes them even more satisfying.

These serving ideas will make your Gooey Gluten-Free & Vegan Chickpea Pumpkin Bars even more enjoyable, whether you’re treating yourself or sharing with friends and family!

Tips for Success

To ensure your Gooey Gluten-Free & Vegan Chickpea Pumpkin Bars turn out perfectly every time, keep these tips in mind:

1. Use Fresh Pumpkin Puree:
   For the best flavor and texture, use pure pumpkin puree rather than canned pumpkin pie filling, which contains added sugars and spices. If you have the time, roasting your own pumpkin and blending it into puree can take these bars to the next level.
2. Blend the Wet Ingredients Thoroughly:
   Make sure to blend the chickpeas and other wet ingredients until the mixture is completely smooth. This helps achieve a creamy, fudgy texture in the final bars and ensures that no chunks of chickpeas remain.
3. Sift Dry Ingredients:
   Sifting the oat flour and other dry ingredients helps to avoid lumps and ensures an even distribution of baking powder, baking soda, and spices throughout the batter.
4. Monitor Baking Time Carefully:
   Start by baking at 400°F for 5 minutes, then reduce the temperature to 350°F and bake for an additional 5-6 minutes. Be sure to check for doneness with a toothpick—when it comes out clean (except for melted chocolate), the bars are ready. Overbaking can lead to dry bars, so keep a close eye on them.
5. Allow Bars to Cool Completely:
   Let the bars cool in the baking dish before cutting. This helps them set properly and makes them easier to slice into neat squares. Cutting too soon can lead to too gooey, crumbly bars.
6. Adjust for Your Oven:
   Oven temperatures can vary, so if your bars aren’t baking evenly, consider using an oven thermometer to check the accuracy of your oven’s temperature. You may need to adjust baking times slightly depending on how your oven heats.

By following these tips, you’ll achieve the perfect balance of gooey, fudgy goodness in your Chickpea Pumpkin Bars, making them a hit every time you bake them!

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Frequently Asked Questions

Here are some common questions and tips to help you get the most out of these Gooey Gluten-Free & Vegan Chickpea Pumpkin Bars!

1. Can I use a different nut or seed butter instead of Oat Haus Cookie Dough Granola Butter?
Yes! You can substitute Oat Haus Cookie Dough Granola Butter with any nut or seed butter of your choice. Tahini, sunflower seed butter, or even almond butter (if you’re not allergic) would work well in this recipe. The flavor will change slightly, but the bars will still turn out gooey and delicious.

2. Do I have to use a Hu Chocolate Bar?
No, you don’t have to use Hu Chocolate specifically. Any high-quality dark chocolate bar or even chocolate chips can be used. Just make sure it’s dairy-free if you’re keeping this recipe vegan.

3. Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugars and spices that may alter the flavor and texture of the bars. Stick to plain pumpkin puree for the right balance.

4. What’s the texture of these bars supposed to be like?
These bars are designed to be gooey, fudgy, and moist on the inside. If you prefer a firmer texture, you can bake them for a couple of extra minutes, but be careful not to overbake as they may dry out.

5. How should I store these bars?
You can store the bars in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, refrigerate them for up to a week. You can also freeze them for up to 2 months—just thaw in the fridge or on the counter before enjoying.

6. Can I make these bars sugar-free?
The maple syrup is the main sweetener in this recipe, so it’s essential for flavor and texture. If you want a sugar-free option, you can try using a sugar-free maple syrup alternative, but the results may vary slightly.

7. Are these bars suitable for meal prep?
Absolutely! These bars make a great snack or dessert for meal prep. They hold up well in the fridge and are a convenient, protein-packed treat to enjoy throughout the week.

Feel free to ask more questions or share your own tips and variations in the comments!

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