Ghost Pumpkin Chickpea Blondies Recipe (with Video)

For the blondie bars:
1. Preheat oven to 350°F. Grease and line an 8×8 baking dish with parchment paper.
2. In food processor, combine all ingredients except chocolate chips. Puree until smooth, about 10-15 seconds.
3. Remove the blade and fold in chocolate chips using a rubber spatula.
4. Transfer batter to lined baking dish and smooth out the top using a rubber spatula or bench scraper. Sprinkle on extra chocolate chips.
5. Bake for 30 minutes, or until toothpick inserted in the middle comes out mostly clean with a few crumbs. Let completely cool, about 1 hour.
For the ghost decorations:
1. Slice blondies into as many servings as you want. I cut them into 9 squares.
2. You can use a piping bag or ziploc bag with the end cut off for the decorations. Use melted white chocolate to pipe on ghosts. Save any extra if you’d like to add blush.
3. Add faces using melted chocolate chips.
4. Dye remaining marshmallow fluff or white chocolate with red or pink food coloring. Use this as blush.