Easy and healthy gluten free pumpkin squares
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Pumpkin Squares

After my post last week with all the delicious pumpkin recipes, I really wanted to make a new dessert recipe with pumpkin in it. So when I happened upon these Flourless Chocolate Chip Chickpea Blondies from Monique at Ambitious Kitchen, I thought it would be fun to modify them to include pumpkin. I found that they taste best cold, after being refrigerated, so if you can wait a little bit after they come out of the oven, it is definitely worth it. And if you are not a huge fan of pumpkin pie, don’t count out these little squares. I don’t really like pumpkin pie, and neither does my fiance, but he ate half the tray almost immediately. ūüėõ

Easy and healthy gluten free pumpkin squares

 

If you are like me and like pumpkin dessert recipes that are not pumpkin pie, make sure you try these Mini Pumpkin Cheesecakes and Mini Pumpkin Cakes.  

 

Pumpkin Squares

Ingredients

Cooking Spray

1 Can Reduced Sodium Chickpeas, drained and rinsed

1/4 Cup Peanut Butter

1 Large Egg

3/4 Cup Pumpkin Puree

1/4 Tsp Baking Powder

1/4 Tsp Baking Soda

1/4 Cup Honey

1/2 Tsp Ginger

1/2 Tsp Nutmeg

1/2 Tsp Allspice

1/2 Tsp Cinnamon

1/4 Tsp Salt

1/2 Cup Dark Chocolate Chips

 

Directions

Preheat oven to 350 degrees and spray bottom of 8×8 inch glass pan with cooking spray. Add all remaining ingredients except for the chocolate chips into a food processor or a really good blender (I used my ninja blender). Mix until batter is smooth and consistent. It will be very thick. Pour batter into glass pan and spread evenly. Bake in oven for about 30 minutes or until a knife or toothpick inserted comes out clean. There will be little¬†cracks across¬†the top of the batter and the edges will just start browning when it is done. Remove from oven. Place chocolate chips in a microwave safe bowl and microwave on high for 30 seconds at a time, stirring between each 30 second interval, until melted. Drizzle melted chocolate over the top of squares using a spoon. Cool for about 20 minutes or until safe to put in the refrigerator, and then cover and refrigerate until cool. Cut into 16 squares and serve.

 

Nutrition Info per Serving (1/16 of tray)

Calories: 120

Fat: 5 grams

Saturated Fat: 2.5 grams

Protein: 3 grams

Carbohydrates:15 grams

Fiber: 2 grams

Sodium: 95 milligrams

Easy and healthy gluten free pumpkin squares
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3 comments on “Pumpkin Squares

  1. Bridget @EatRightMama
    January 27, 2018 at 11:58 pm

    Oh my gosh–I’ve got to make these! What a healthy way to make pumpkin bars!!

    • carynfasko
      January 28, 2018 at 1:07 am

      I’m so glad you found them! Let me know how they turn out! I would love to hear

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