Roasted Pumpkin Pie Chickpeas

Last night I had a hankerin’. Sweets. Always with the sweets. Some people crave french fries or potato chips, those crispy, salty, fatty flavors. Not me. Give me the sweets. Give them to me right now. It may be a bit of a problem…either way, problem solved thanks to these Roasted Pumpkin Pie Chickpeas. 

Produce On Parade - Roasted Pumpkin Pie Chickpeas

You can’t escape the pumpkin, no matter how hard you try. Why would you want to anyway?

But first a story. When Todd I and were moving last year, I found with my little hand exploring, blindly, the dusty remains deep within the bowels of the forsaken baking cupboards of my childhood home…a little, abandoned, dusty jar of pumpkin butter. Jackpot. Obviously, I couldn’t leave that little guy behind.

So, naturally, it’s been sitting in my spice cupboard for about a year now. I know, you’re thinking I should probably use it fairly soon. But, pumpkin butter is special though. In my opinion it has to have a great purpose to be opened. The unfortunate part of this uplifting story…is that the jar is at least, oh…I talking at minimum 10 years old. Yes. I know this because it was came in a gift box my family got for Christmas many, many years ago. I also found a tiny pack of coffee, which…we drank.

Produce On Parade - Roasted Pumpkin Pie Chickpeas

Yep. So if I die soon, you’ll know what did it. It was the pumpkin butter (see above)…or the coffee (culprit not pictured). To my defense, the lid of the jar popped when I opened it. It tasted fine. Well, except for a distinct, slightly metallic aftertaste. Oh lord I am going to die, aren’t I? Anyways, I suggest getting a fresh jar of pumpkin butter, for your own safety, and making these chickpeas. They are delicious. Like little bits of pumpkin pie!

Roasted Pumpkin Pie Chickpeas

Inspired by the hilarious Paint and Tofu

Serves 1…okay…2

  • 1 15 oz. can of chickpeas (garbanzo beans), drained and rinsed well
  • 1 Tbsp. vegetable oil
  • 2 tsp. pumpkin pie spice
  • 1 Tbsp. erythritol (or sugar)
  • 1 Tbsp. pumpkin butter

Preheat oven to 375 F.

First, drain and rinse the chickpeas. Dry them off very well with a few paper towels. Do not skip this step. I’m watching you. Then place them in a medium bowl.

In a small bowl mix together the oil and the pumpkin pie spice. Drizzle over the dried chickpeas, and toss to coat evenly. 

Produce On Parade - Roasted Pumpkin Pie Chickpeas

On a baking sheet lined with parchment paper, spread out the chickpeas and bake at 375 F for 20 minutes. 

Once the time is up, place the chickpeas back into the medium bowl and coat with the sugar and pumpkin butter. Scatter them back onto the baking sheet and continue to bake for 15 minutes. 

Produce On Parade - Roasted Pumpkin Pie Chickpeas

Allow them to cool before eating. 

Produce On Parade - Roasted Pumpkin Pie Chickpeas

Is there a better Fall snack food? No, I should think not. 

Roasted Pumpkin Pie Chickpeas
Serves 2
Like little bits of pumpkin pie, these roasted chickpeas are the perfect Fall snack. And healthy too!
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Ingredients
  1. 1 15 oz. can of chickpeas (garbanzo beans), drained and rinsed well
  2. 1 Tbsp. vegetable oil
  3. 2 tsp. pumpkin pie spice
  4. 1 Tbsp. erythritol (or sugar)
  5. 1 Tbsp. pumpkin butter
Instructions
  1. Preheat oven to 375 F.
  2. First, drain and rinse the chickpeas. Dry them off very well with a few paper towels. Do not skip this step. Then place them in a medium bowl.
  3. In a small bowl mix together the oil and the pumpkin pie spice. Drizzle over the dried chickpeas, and toss to coat evenly.
  4. On a baking sheet lined with parchment paper, spread out the chickpeas and bake at 375 F for 20 minutes.
  5. Once the time is up, place the chickpeas back into the medium bowl and coat with the sugar and pumpkin butter. Scatter them back onto the baking sheet and continue to bake for 15 minutes.
  6. Allow them to cool before eating.
Notes
  1. Be sure to dry the chickpeas well and careful with the little buggers, they'll be hot!
Produce On Parade http://produceonparade.com/
For fun, what am I listening to? Wakey!Wakey! – Dance So Good (Full Band Version)

  • Lori S.

    Did I do something wrong? These were very yummy, but the “crunchy” aspect didn’t last long at all. They became a sticky/mushy-coat mess not too long after they were cooled (on the cookie sheet so steam could escape). Are these not something that will keep after you go to the effort of making them? (They WERE yummy and even with the “coat of funk,” my friend and I kept eating “just a few more,” but they aren’t something I’d want to put out for company due to the unappealing “uncrunchy” coat.) I’d love to be able to make a double or triple batch and have them keep for a few days (if that’s possible without eating them all!)

    • produceonparade

      Hi, Lori. No, these aren’t supposed to be crunchy. They couldn’t be because of the pumpkin butter. If you used just oil and spices, then they would be crunchy, but not pumpkiny. If it’s crunch you desire, try that. We gobbled them right up so we didn’t have any leftovers. I am sure if you stored them in a air-tight container in the fridge they would last for a few days.

  • http://theweightofmyweight.com Julie Farmer

    A friend of mine pinned this on Pinterest and sent it to me this morning. I am Pumpkin Obsessed! This morning I made Pumpkin Butter Oatmeal, so I was excited to have another use for my Pumpkin Butter! I made these and loved them! I’ll send readers your way tomorrow when I blog about what a great treat they were while we watched Football!
    Julie Farmer recently posted…Pumpkin Butter OatmealMy Profile

    • produceonparade

      Hi, Julie! Oh I am delighted that you loved them! Aw, thank you so much! :) I looove me some pumpkin as well. Cheers!

  • http://jillyinspired.blogspot.com/ Jilly Inspired

    Hi Katie,

    I love sweets too. Being half Lebanese, I also adore chickpeas. The Middle Eastern markets by my apartment sell all kinds of sweet and salty kinds. I’ve never made them at home. But I’m going to try this recipe. Your blog is wonderful! I’m so glad you found my Thai Red Lentil Soup recipe so I can find your blog. :)
    Jilly Inspired recently posted…Creamy Thai Red Lentil Soup ~ Warm Spices, Coconut Milk & LimeMy Profile

    • produceonparade

      Hi, Jilly! That’s really cool about the chickpeas, I wish we had something like that up here! I’m so happy you like my blog! I was definitely doing some serious recipe ogling at your site yesterday, that soup sounds amazing! :)

  • Patty

    Wondering if I could use plain canned pumpkin or maybe pumpkin pie filling?

    • produceonparade

      Hi Patty! I used plain canned pumpkin. Honestly I’ve never ever used that pumpkin pie filling for anything. Maybe it would work? Sorry, I know that’s not much help!

  • http://www.ourstudiokitchen.com Jenn

    I don’t think I’ve ever been so excited to try someone else’s recipe. Thank you!

    • produceonparade

      Thanks, Jenn! That pumpkin latte of yours looks awesome. I’ve never been super excited about the Starbucks version, though I did recently learn it’s not vegan. For shame! Thanks for stopping by :)

  • http://foodalogue.com Joan Nova

    Great holiday snack for cocktails. Looking forward to trying it.

    • produceonparade

      Hi, Joan! I agree! What a great idea :) and thank you!

  • http://madebyjayne.com Jayne

    Oh wow, just wow! I totally love this idea!

    • produceonparade

      Thanks, Jayne! :)

  • Bridget Taylor

    Where do u find pumkin butter ???

  • http://www.athlecuisine.com Marlene

    Love the idea .. Been looking for a way to incorporate Chickpeas as a sweet, fun snack! I wonder if these have crunch to them.. Still gonna give it a go!
    Marlene recently posted…Poached Egg w/Quinoa & grape TomatoesMy Profile

    • produceonparade

      Hi, Marlene! Thanks! Chickpeas are the best, huh? They don’t have as much of a crunch if you just oiled and baked them, as I have done before. But there were still very good, though not as crispy.

  • http://thevegancrew.com Bobbie {the vegan crew}

    I love roasted chickpeas and I love pumpkin (of course!), but together? I’m intrigued!
    Bobbie {the vegan crew} recently posted…Boiled PeanutsMy Profile

    • produceonparade

      Hi, Bobbie! Yes, you’ll have to try them, I hope you enjoy them. Pumpkin everything!!!

  • Anne

    Mahaha I love you, of course you ate them!

    • produceonparade

      Oh yes. You know it.