Pumpkin dessert on Thanksgiving is a must. Generally, I’d say there has to be pie, however, no one said you shouldn’t have options – or two desserts on your plate. These pumpkin cookies make a rather fine second choice for the table, especially for vegans and gluten-free’s.
I came upon this recipe and the chickpeas immediately caught my eye. A cookie made of beans and pumpkin? That sounds almost too healthy to be true – and tasty – an inclination I generally get when reading dessert recipes (though not entrees). Luckily, curiosity got the best of me and I went for it…chickpeas, chocolate, pumpkin and peanut butter all piled into my food processor.
Following a previous recipe for disaster that called for black beans in brownies, I had my doubts. After those results, I vowed to stick to sinfully indulgent brownie recipes from there on out. However, it’s possible the success of this one may’ve changed my opinion on health-altered desserts.
Unlike black beans, chickpeas are fairly bland, and you’d certainly never pick up on them in this pumpkin recipe. They give these cookies their oomph while keeping them moist, but it’s the maple, spices and chocolate that lend these their flavor. The results – a nutritious, protein-packed cookie, that while addicting, I wouldn’t feel guilty eating for breakfast.
For a holiday packed with more than enough indulgences, these make a great option that likely no one would ever guess is actually even healthy. On the whole, I’m all about making sacrifices in terms of nutrition when it comes to desserts, because if I’m going to indulge, I want it to be amazing. But sometimes you get lucky and find a recipe like this, where those kind of sacrifices truly aren’t needed for pumpkin perfection.
Slightly adapted from Keepin' It Kind
- -2 cups cooked chickpeas (1 15oz can will have roughly 1.5 cups, so if using canned, you may need 2 cans. Be sure to rinse and drain them first.)
- -1 cup pumpkin puree
- -¼ cup peanut butter
- -½ cup maple sugar (or other vegan sugar, don’t sub with a liquid sweetener) (I ended up using maple syrup, and it worked fine.)
- -2 Tbsp. ground flax meal
- -1 tsp. vanilla extract
- -1 tsp. ground cinnamon
- -¾ tsp. baking powder
- -½ tsp. baking soda
- -½ tsp. ground ginger
- -½ tsp. salt
- -2/3 cup bittersweet chocolate chips
- Place the chickpeas in the bowl of your food processor. Pulse a few times until mostly ground, but not pureed. Add the rest of the ingredients, except for the chocolate chips and process until smooth.
- Fold in the chocolate chips, cover with a paper towel and refrigerate for about 1 hour.
- Preheat the oven to 375. Line two baking sheets with parchment paper. After the dough has set, use a tablespoon to scoop heaping spoonfuls on to the baking sheets. Use the back of a large spoon or measuring cup to lightly flatten each cookie.
- Place the cookies in the oven and bake for 20-30 minutes (just keep an eye on them after about 20 minutes), until edges are slightly browned and the cookies have firmed up. Let cool on the baking sheet. Store the cookies in an airtight container in the refrigerator. Enjoy!