Start by preheating the oven to 350. Lightly spray a 10X10-inch baking pan*** with baking spray and line with parchment paper and set aside.
In a food processor, add in the chickpeas, peanut butter, honey, baking powder, baking soda, and pumpkin pie spices and blend until you get a smooth mixture. Mix in the white chocolate chips, then transfer to the lined baking sheet.
Bake for 23 minutes or until the corners get a little darker and the center is set. Remove from the oven and let it cool for 30 minutes. Slice it into 16 squares, dust with some powdered sugar and enjoy
*** For this recipe you could also use an 8X8inch pan just make sure to adjust your baking time to 30 minutes instead of 23 minutes. You will end up with a thicker blondie!