1 can chickpeas (drained/rinsed)
1 tbsp melted coconut oil
1 1/2 cup oat flour
1 cup pumpkin purée
1/2 cup unsweetened apple sauce
1/2 cup unsweetened almond milk
1/4 cup organic coconut sugar
1 big tbsp raw honey
1 tsp vanilla extract
1 tsp baking powder
1 tbsp pumpkin pie spice
1 tbsp cinnamon
Preheat oven to 375. Start by blending your chickpeas until smooth. Add in all other ingredients, blend. In a prepared square pan add your batter and spread out evenly into the corners. Bake for 20-25 mins. Do the toothpick test to make sure it comes out dry. Be sure not to overcook, they should be moist. Allow to cool before adding icing.
Cream cheese icing:
1/4 cup light cream cheese
1/2 cup 0% vanilla Greek yogurt
1/4 cup coconut sugar
Pumpkin spice to taste
Put all ingredients in microwave safe bowl. Microwave to soften for 30 seconds. Mix together. Spread evenly over cooled blondies. Add chopped pecans if desired. Serve immediately or refrigerate.

Sharing is caring!