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Triple Layer Healthy Pumpkin Cookie Dough Brownies

I did a lot of baking this past weekend to celebrate being done with my second medical school exam and having a short break from studying! I am still going strong with incorporating pumpkin into as many recipes as I can, so here is another one - I made pumpkin chickpea cookie dough, date caramel, and incorporated them into a triple layer brownie bar! These taste delicious and are super fudgy, and have chickpeas, sweet potatoes, and pumpkin in them, so they are full of great nutrients! Each layer of these bars can be an independent recipe as well.

The date caramel can be used as a spread or layer in other desserts. The cookie dough is super easy to make, and you don’t even need to bake it! I have extra and will definitely be eating it as a snack and spread throughout the week. These recipes are all vegan and gluten free, and can be made nut free as well by using sunflower butter instead of almond butter!


Date Caramel


Makes about ¼ cup

About 15 pitted medjool dates (the juicier and stickier, the better - I got mine at Trader Joe’s!)

Splash of vanilla extract

Dash of cinnamon

Pinch of salt

Water to thin as needed


  1. Add dates to a food processor (I borrowed one from a friend). Pulse until they are chopped into small pieces, scraping down the sides as needed.

  2. Add vanilla, cinnamon, salt, and a splash of water and blend until smooth. You don’t want to add too much water because you are aiming for a caramel/paste consistency, not a liquid, so just add a few splashes as needed.

  3. Once the mixture is smooth and without noticeable lumps, you’re done! You can store it in the fridge if you are saving it.

Pumpkin Chickpea Cookie Dough


About 2 cups (2 15 oz cans) chickpeas, peeled and rinsed

1 cup pumpkin puree

⅔ cup almond butter (or sunflower butter if nut free)

¼ cup honey or maple syrup

Splash of vanilla

1 tsp pumpkin spice

Pinch of salt

Add ins (optional):

Chocolate chips


  1. Add all ingredients to a blender (or food processor), and blend until smooth.

  2. Remove from blender and add in chocolate chips. That’s it - so easy!

Note: This made a bit extra after spreading on the brownies - the possibilities are endless of what you could use it for! I think it would be tasty in a yogurt bowl or with fruit.

Pumpkin Sweet Potato Brownies (adapted from my vegan sweet potato brownie recipe)

Makes about 20


Wet ingredients:

1 cooked and mashed sweet potato

½ cup sunflower butter

2 flax eggs (2 tbsp ground flax mixed with 5 tbsp water, chilled for at least 5 minutes)

6 tbsp pumpkin puree

3-4 tbsp honey or maple syrup

Splash of vanilla

Dry ingredients:

¼ cup coconut flour

¼ cup almond flour

¾ cup cocoa powder

Dash of cinnamon

Dash of pumpkin spice

Pinch of salt

¼ grated dark chocolate bar

Add ins:

Chocolate chunks/chips


1. Prepare your flax eggs. Preheat oven to 350 F.

2. Mix the wet ingredients together in a large mixing bowl until evenly combined.

3. Mix the dry ingredients together in a separate bowl, then fold into the wet ingredients. Mix until evenly combined.

4. Add in chocolate chips.

The three layers before baking - brownie, date caramel, pumpkin chickpea cookie dough!

5. Spread in a lightly oiled pan. If adding the date caramel and pumpkin chickpea cookie dough, spread the date caramel on top of the brownie batter, then the cookie dough.

6. Bake for 30-35 minutes, until a toothpick inserted in the brownies comes out clean.

7. Let cool, slice, and enjoy!

Taking a bite out of the layers!


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