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Pumpkin-White Bean Blondies

These gluten-free blondies are inspired by Pamela Salzmanā€™s White Bean Tahini Blondies in her fabulous book Kitchen Matters.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 bars


  • 1/4 cup coconut oil melted (plus more for the pan)
  • One 15-ounce can white beans rinsed and drained (or 1 1/2 cups cooked)
  • 1/2 cup pumpkin puree
  • 1/4 cup tahini
  • 2 large eggs
  • 1/2 cup coconut sugar muscovado sugar or light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/3 cup coconut flour
  • 1 teaspoon aluminum-free baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup semisweet chocolate chips or chunks
  • 1/2 cup chopped walnuts


  1. Preheat the oven to 350 degrees F. Grease an 8-inch square pan with coconut oil and line with unbleached parchment paper.
  2. In a food processor, combine the coconut oil, white beans, pumpkin, tahini, eggs, sugar, vanilla, coconut flour, baking soda, and salt. Process until smooth.
  3. Stir half the chocolate chips into the batter and pour it into the prepared pan.
  4. In a medium mixing bowl, stir together the walnuts and remaining chocolate. Spread evenly on top of the blondies and press lightly into the batter.
  5. Bake for 35-40 minutes or until the cake springs back when pressed in the center. Remove from the oven and allow to completely cool before cutting. Leftovers keep in the fridge for up to a week.