Healthy Pumpkin Fudge Bars

Stack of 4 vegan pumpkin brownies on a black slate board.

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4.67 from 12 votes

These healthy Pumpkin Fudge Bars are super soft, moist, and fudgy with the perfect balance of chocolate and pumpkin.

Prep Time10

Cook Time25

Total Time35

Course: Desserts & Sweet Treats

Cuisine: American

Diet: Gluten Free, Vegan

Servings: people

Calories: 107kcal

Author: Jenn Sebestyen

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 8x8 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

~ 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 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 vegan pumpkin brownies need time to set up before removing them from the pan and cutting. Transfer the pan of brownies to a cooling rack and let them cool for at least 30 minutes to an hour. Do not be tempted to rush this!

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