Step 1

Preheat oven to 350F/176C. In a food processor add oats. Pulse until flour like substance.

Step 2

Next add remaining ingredients: chickpeas, almond butter, canned pumpkin puree, maple syrup, vanilla, baking powder, baking soda, sea salt, and pumpkin spice. Blend to combine. Remove S-shape blade and add 1/4 cup chocolate chips. Fold into batter.

Step 3

Line a square cake pan (I used a 9x9 inch pan / 23cm x 23cm) with parchment paper. Rub the sides with a bit of coconut oil. Pour batter into baking dish and spread to even. Sprinkle with remaining chocolate chips.

Step 4

Bake blondies for 25-30 minutes, or until a toothpick inserted comes out clean. Let rest for 10-15 minutes before cutting into squares.