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These Vegan Pumpkin Bars are super moist and fudgy with the perfect balance of chocolate and pumpkin. They’re a delicious cross between brownies and fudge. These also happen to be nut-free and gluten-free!
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I’ve tried several pumpkin brownie recipes in the past. Some of them are so chocolatey that the pumpkin gets lost. And some of them are so heavy on pumpkin pie spice that the chocolate flavor is missed. I think this particular recipe has the perfect balance of both.
There is a small amount of cocoa powder in the batter, but the pumpkin flavors are prominent. I then added a thin chocolate layer to the top.
When you take a bite, you taste the chocolate first, but then the pumpkin really comes through. I really like how you taste them separately, but then together.
My kids can gobble down a whole batch of these delicious pumpkin fudge bars and I think you’ll love them, too!
Ingredients you need
Ingredient notes and substitutions
Chickpeas ~ After the roaring success of my Cinnamon Chickpea Blondies, I went back to this magical bean to create these healthy pumpkin fudge bars.
You can use black beans, like in my Black Bean Mocha Brownies, but I think the chickpeas hold up just a tad better here.
Make sure when you drain your chickpeas, that you save the liquid from the can! You can use the chickpea brine (a.k.a. aquafaba) to make donuts, quick bread, marshmallow fluff, and cupcakes!
Flour ~ While the chickpeas replace most of the flour found in traditional brownies, a little bit of oat flour helps to firm them up.
All-purpose flour, white whole wheat, spelt, or an all-purpose gluten-free flour blend can all be used instead, if you prefer.
Cocoa powder ~ Use unsweetened cocoa powder.
Pumpkin ~ Use 100% pure pumpkin purée, not pumpkin pie filling.
Sweet potato purée would also work.
Sweetener ~ Pure maple syrup makes these healthy pumpkin bars refined sugar-free.
Chocolate chips ~ Choose dairy-free semi-sweet chocolate chips.
How to make the recipe
The batter for these dessert bars is easily made in a food processor.
Place all the ingredients, except the chocolate chips, in the bowl of a food processor fitted with an S-blade (1). Purée to combine, stopping to scrape down the sides as necessary (2) until completely smooth (3).
Spread the batter evenly into a parchment lined 8×8 baking dish (5).
Once cooked through, sprinkle the chocolate chips on top and put back into the oven for another 2 to 3 minutes until the chips are melty (6).
Using an offset spatula (7) spread the chocolate chips out into one thin even layer over the brownies (8).
Place the pan on a cooling rack and allow the brownies to cool completely before removing them. Once cool, cut into squares.
Storage and freezing
Fridge: Store leftovers of these vegan pumpkin fudge bars in an air-tight container in the fridge for 4 to 5 days.
Freezer: You can also freeze them! Place cut bars on a large plate or baking sheet in one even layer and lay them flat in the freezer. Once frozen, you can wrap them individually in parchment and place in a freezer safe plastic bag. They should keep well for up to 3 months.
Pro tips for success
~ Drain and rinse the canned chickpeas, then dry them as much as possible.
~ Use 100% pure pumpkin purée, not pumpkin pie filling.
~ All-purpose flour or white whole wheat flour may be used in place of the oat flour, if you prefer. The bars would not be gluten-free if you make this swap. You could also use an all-purpose gluten free flour blend.
~ Use a food processor to ensure the chickpeas are blended until smooth. Mashing them with a fork or potato masher will not be enough.
~ Line the baking pan with parchment paper and let the ends of the parchment hang over the edges of the pan (see photos above in the How to make the recipe section) to make removing the bars from the pan easy.
~ Spread the melted chocolate chips evenly over the top of the bars while they are still hot.
~ Let the bars cool!! I can not stress this enough. These pumpkin fudge bars need time to set up before removing them from the pan and cutting. Transfer the pan of bars to a cooling rack and let them cool for at least 30 minutes to an hour. Do not be tempted to rush this!
FAQs
In traditional brownies, a higher fat content is what makes them extra fudgy. These pumpkin bars, however, are low fat! It’s the chickpeas that make them moist and fudgy and less like cake.
Yes, these vegan pumpkin fudge bars should be refrigerated for proper storage. They should keep for 4 to 5 days in an air-tight container in the fridge.
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Healthy Pumpkin Fudge Bars
Recommended Equipment
Ingredients
- 1 can (15 oz) chickpeas drained and rinsed (or 1 ½ cups cooked chickpeas)
- ½ cup pure pumpkin purée
- ¼ cup unsweetened cocoa powder
- ½ cup gluten free oat flour
- ½ teaspoon baking powder
- ½ teaspoon pure vanilla extract
- ½ cup pure maple syrup
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ – ¾ cup dairy free chocolate chips
Instructions
- Preheat over to 350°F. Line an 8×8 baking dish with parchment paper, letting the edges of paper overhang the sides. Set the baking dish aside.
- In the bowl of a food processor, add all of the ingredients except for the chocolate chips. Process until smooth, scraping down the sides as necessary.
- Transfer the batter to the prepared baking dish and smooth out the surface.
- Bake for 22 to 25 minutes until the top is set.
- Sprinkle the chocolate chips over the top of the bars and bake another 2 to 3 minutes until the chocolate chips are soft.
- Using an offset spatula, spread the chocolate chips into a smooth even layer.
- Let the bars sit in the pan until completely cool. The longer, the better. At least 30 minutes to an hour. Carefully pull the brownies out of the pan by the parchment paper "handles". Cut into squares.
Notes
Storage/Freezing Store leftovers in an air-tight container in the fridge for 4 to 5 days. You can also freeze them! Place cut bars on a large plate or baking sheet in one even layer and lay them flat in the freezer. Once frozen, you can wrap them individually in parchment and place in a freezer safe plastic bag. They should keep well for up to 3 months.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Mel
They look so ridiculously fudgy! That’s chickpeas for you. The wonder ingredient! I have been experimenting with meringue lately so this is a great way to use the chickpeas after stealing all of their aquafaba!
Jenn S.
They really are little miracles. I find myself buying chickpeas more often these days for the aquafaba than for the little guys themselves. But I just love everything about them. Their texture is so amazing! Thanks, Mel!
Mandy
Love it! Pumpkin-ize everything ?? These look fantastic!! And here’s another dessert recipe calling for chickpeas…I have yet to use them in a sweet recipe, but this is giving me the push I need to try it! I love that you have a chocolate layer on top! I’m majorly drooling over this recipe, Jenn!! ?
Jenn S.
Thank you so much, Mandy! Everything is better with a chocolate layer on top, no? 🙂 This is the 3rd time I’ve used chickpeas in sweets and I just love the fudgy moist texture they give.You should definitely give it a try. You wont taste them a bit, I promise! Enjoy!
Mary Ellen - VNutrition
These look so good Jenn! I love brownies so these are on my to-make list!
Jenn S.
Thanks, Mary Ellen! I hope you love them! Let me know how they turn out.
Sarah
These look delicious! I LOVE chocolate and pumpkin together!!!
Jenn S.
It’s such a great combo! Thanks, Sarah!
Linda
Those look perfect! I love the pumpkin and chocolate combination, Jenn. Can’t wait to try them.
Jenn S.
Thanks, Linda! Perhaps a post-run treat!
Meah
I love that you’ve got chickpeas and pumpkin in these so they’re secret nutrition bomb disguised as a fudgey treat. Makes them a perfectly acceptable dinner, right 😉 ???
xxMeah
Jenn S.
Oh, absolutely! Or breakfast. 🙂 Thank you so much, Meah!
Alisa Fleming
I was just thinking about making pumpkin brownies, but your version looks so much healthier than what I was thinking of!
Jenn S.
HaHa! Let’s do a pumpkin brownie taste test! We all win! 🙂
Sarah- A Whisk and Two Wands
I love the ingredients and the chickpeas for protein! It’s been so long since I’ve made pumpkin brownies I need to change that ASAP!
Jenn S.
Thank you, Sarah. I’ve been putting pumpkin in pretty much everything lately. 🙂 I hope you love them!
Sophia | Veggies Don't Bite
They definitely look fudgy! I love pumpkin and chocolate chips together. Just ate a cookie in fact!
Jenn S.
Super fudgy! Thanks, Sophia! Pumpkin and chocolate chips are always a good idea too! 🙂
Amy Katz from Veggies Save The Day
These brownies look amazing!
Jenn S.
Thanks, Amy!
Aimee | Wallflower Kitchen
SO drool-worthy! Love this recipe, Jenn 😀
Jenn S.
Thank you so much, Aimee! 🙂
Dianne's Vegan Kitchen
These look so good! I love the combination of pumpkin and chocolate together.
Jenn S.
Yes, they go perfectly! Thanks, Dianne!
Becky Striepe
These look so perfect for fall!
Jenn S.
Thanks, Becky! Definitely a fun fall treat!
kathy
The first ingredient in the recipe says this. What is it? Please let me know. Interested in trying the recipe.
•1 1/2 cups http://amzn.to/2dPXrkO, rinsed and drained* (or 1 15 oz can)
thanks
Jenn S.
Oh my gosh – THANK YOU for pointing that out! I just changed it. The ingredient is chickpeas. I hope you love them!
Rebecca - Strength and Sunshine
O well they sure look fudgy! Like nice squares of fudge with a perfect seasonal twist <3 I'll take 10!
Jenn S.
Dig in, Rebecca! I won’t judge! 🙂