Looking for a sweet treat you can feel good about giving your toddler? This healthy and nutritious blondie is soft, chewy, and made entirely from pantry staples like pumpkin, oats, nut butter, and just a touch of maple syrup or date paste--all blended into a naturally sweet, snackable bar.. Unlike traditional blondies loaded with butter and refined sugar, this version leans on naturally sweet ingredients and heart-healthy fats to deliver a balanced snack or dessert. They’re free from refined flour, easy to make gluten- or dairy-free, and versatile enough to customize with your favorite mix-ins like mini chocolate chips or shredded zucchini.
The combination of pumpkin and chickpeas might sound unconventional for a baked good, but together they deliver a smooth, creamy batter that bakes into a tender, moist, healthy and nutritious blondie with just the right hint of fall flavor. Plus, they’re rich in fiber, plant-based protein, and healthy fats—making them an ideal anytime snack or lunchbox treat. You can mix everything in a food processor or blender, then pour the batter straight into a pan—no separate bowls required. It’s a one-bowl wonder that freezes well, travels well, and gets gobbled up fast.
Bake a batch at the start of the week and stash them in the fridge or freezer for school lunches, quick snacks, or toddler breakfasts on the go.
Can I make these nut-free?
Yes—use sunflower seed butter or tahini as a substitute for peanut/almond butter.
Are they dairy-free?
Yes!
Can I freeze them?
Absolutely. Store slices in an airtight container or freezer bag for up to 2 months. Thaw overnight or reheat gently.
What’s the texture like?
This healthy and nutritious blondie is soft, dense, and cake-like—easy to chew and toddler-friendly without being too crumbly.
How sweet are they?
They’re subtly sweet. If your toddler is new to sugar, the banana alone may be enough. Add maple syrup only if desired.
Where to even begin on this one? It’s a nutrition monster: plant protein from the chickpeas and peanut butter; vitamin A and potassium from the pumpkin; a good source of fiber from all. And did we mention it’s a dessert–sweet (if you want it to be), creamy, and very filling? Think of it as a brownie that does dinner’s heavy lifting.
Rinse and dry chickpeas. Boil them with a small pinch of baking soda for 6 minutes to soften, discarding any skins that separated from the beans. Set aside to cool.
Add in flour; baking soda; and a couple of shakes or cocoa powder and/or handful of chocolate chips, if using. Blend until integrated. The texture should be not unlike frosting.
Bake for 25-27 minutes. Allow to cool for at least 15 minutes before serving.
Servings 10
Serving Size 1 slice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
*If the peanut butter you’re using has added sugar, or if you plan on being generous with the chocolate chips, you can skip the maple syrup.)
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
