With Halloween and Thanksgiving just around the corner, we thought we would get in on the pumpkin bandwagon!

Pumpkins are a fall obsession. Everywhere you look people are picking pumpkins for Jack-O-Lanterns, drinking pumpkin spice lattes and eating pumpkin pie.

This time of year is notorious for overindulging, whether from our kid’s candy stash or the dessert table. But, don’t be afraid! With a little simple ingenuity in the kitchen, you can satisfy your sweet tooth without the guilt. Surprise your friends and family with this healthy, but still sweet treat featuring Randall Great Northern Beans, baked up by our recipe developer, Rachel.

Don’t think beans can be sweet? Think again! Instead of tons of white sugar and high fructose corn syrup, this blondie recipe is sweetened with a just a little brown sugar, maple syrup and natural vanilla extract. Oh yes, and plenty of that pumpkin flavor we all crave this time of year.

Being made with beans and pumpkin, it has a great protein punch as well, making them a healthy way to indulge. This recipe uses coconut flour too, meaning those of you who are gluten-free can enjoy this recipe too!

By using a Ninja blender or large food processor, the prep is a breeze. Prep plus baking time will be under an hour. These pumpkin bars will also last up to a week in the fridge… but we doubt you’ll need that long to pick the plate clean!

Feel free to leave out the nuts if you are allergic or add your own favorites.

White Bean Pumpkin Blondies

White Bean Pumpkin Blondies


  • 1/4 cup melted coconut oil
  • 1/4 cup tahini
  • 1 14.5-oz. jar of Randall Beans Great Northern Beans (regular or organic), drained
  • 3/4 cup pumpkin puree
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 2 Tbsp. pure maple syrup
  • 1/3 cup coconut flour
  • 1/4 tsp. kosher salt or sea salt
  • 1 tsp. baking powder
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup dark or white chocolate chips, divided in half (we did both)


  1. Preheat your oven to 350 degrees F. Grease a glass 9x13 baking dish with a small amount of coconut oil.
  2. In a Ninja blender or large food processor, combine all ingredients except the chocolate and nuts until smooth.
  3. In a large bowl, combine blondie mixture with the nuts and half the chocolate chips.
  4. Pour mixture into greased baking dish and bake for 35 - 40 minutes. The cake should be firm and a toothpick when inserted into the center should come out clean.
  5. While baking, melt remaining chocolate over a double boiler to prevent burning, to a drizzling consistency.
  6. When blondie mixture is finished baking, remove from oven and set aside to cool.
  7. Once cooled, cut into squares and drizzle with melted chocolate. Serve warm! Refrigerate leftovers for up to a week (but we bet they won’t last that long)!
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If you weren’t a believer in beans being able to be used in delicious desserts, hopefully, this amazing recipe has changed your mind. If you need a little more convincing, be sure to grab a free copy of our Holiday Sweet Treats cookbook below. It has plenty more recipes to satisfy your sweet tooth from cookies, pies, brownies and cupcakes – all using Randall Beans!

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