As we said on twitter the other day we have been playing around with several pumpkin recipes. Going along with our pumpkin chia pudding we thought trying putting pumpkin in our socca batter 
Why not right? We have never really played around with putting more ingredients into our socca before so we were not sure of how it would come out. But to our liking it came out PERFECT!!
We were so excited. It tasted like pumpkin! We turned our plain delicious socca into a flavored masterpiece We hope you like it as much as we did!
Pure2Raw Recipe: Pumpkin Socca
Ingredients:
- 1 cup garbanzo bean flour (we use Bob Red Mills)
- 1/2 cup canned pumpkin puree
- 1 tsp sea salt
- 1 tsp pumpkin pie spice
- 1 1/4 cups water
- 2 1/2 tbsp coconut oil (for the pan)
Directions:
- Preheat oven to 400 degrees.
- Place garbanzo bean flour, sea salt, pumpkin pie spice, and pumpkin puree into a large bowl.
- Whisk in your water.
- Stir to everything is combined. *Note this batter will be a little thick.
- Place the 2 1/2 tbsp coconut oil into the 12 inch pan and place in oven. Let oil heat up for 2 minutes.
- Take oiled pan out of oven and pour pumpkin batter into the pan. And spread to cover the whole pan.
- Bake pumpkin socca for 25 minutes.
Here is a short video of what your pumpkin socca batter should look like:
Once pumpkin socca has come out of the oven. Let it rest for about 1-2 minutes before trying to get it out of the pan.
Pumpkin socca out of the oven. Time to flip.
It is a careful process because you do not want to break it
The bottom side always gets ‘more crispy’ than the top.
Time to cut into slices
You may eat the pumpkin socca plain or you can jazz it up some 
To make a swiss chard beet pumpkin hummus pumpkin socca sandwich. That is a mouth full.
This was our dinner last night! It was fabulous! We fell in love with the pumpkin flavored socca. Unbelievable! It was nice having a sweet bread with savory filling. We do plan on making this again here soon — it was that good!!!
Our bakery, Twin Cakes Bakery online is offering a Columbus Day Sale starting today and ending Friday, Oct. 15. The sale is 20% off any orders over $40. To get the coupon code remember to follow us on twitter or Facebook. Plus to stay up-to-date with the latest happenings.
Plus we are now offering free shipping on all orders over $75. We had such success with that offer last time we did it, that we decided to make it standard
Happy shopping. Thanks again for everyone’s continued support!!!!
Till next time,
Pure2raw Twins
{ 32 comments… read them below or add one }
All this talk about pumpkin SOCCA and pumpkin pudding, make me want pumpkin flavored something! Sounds Great!
This looks so good! I have a half-used can of pumpkin in the fridge, so I know what I’m going to do now
yum! i had an emergency pumpkin run last night when i had a so delicious vanilla ice cream craving haha. the 2 mixed together are heavenly! i see you guys are doing bodyrock workouts. i do those sometimes as well-WICKED hard non?
I love how beautiful and golden it gets!! Can’t wait to peruse the shop…I DO love a sale
Ladies, it looks delicious! I am sadly out of chickpea flour and am missing it since I use it in almost everything! The pumpkin socca looks perfect! I hope you both have a great day!
Of all your socca recipes, this one is calling to me the most. Maybe because it’s pumpkin week at my blog!
Katie – oh yes it is pumpkin week over here too, haha!!
What a great idea with the pumpkin socca! I guess that means you could use mashed bananas or applesauce as well for some different flavors.
Have you ever tried making it starting with whole, cooked beans and pureeing? (I made black bean brownies once and thought they were to die for).
love
Ela
Ela – we have not tried any other puree, but we are just now starting to experiment with our socca recipes, but I would think bananas or applesauce would do okay. Yes we have tried making socca from whole beans and pureeing, and it did not turn out. We will have to try again ; )
Delicious! I made a pumpkin cake for dinner tonight too
Wow, this looks wonderful, I’ve got to try it! Thanks! I haven’t tried chickpea flour, but need to grab it on my next Whole Foods trip.
Christine – we used to not really like chickpea until this past spring when Lori went to France and had socca. Now we always have garbanzo bean flour on hand!!
Okay, so I’m a little slow in blog catchup (what else is new?) but love the little tweaks you’ve done with your blog. It’s looking better than ever!
And of course, you’d do a pumpkin socca! ha ha! Looks great too. One I would love!
Ok, I haven’t made socca yet (though I have wanted to many times) but I am confident that this is definitely going to be the one that I finally make. Love the idea of pumpkin socca!!
this is great! i need to buy some pumpkin and make putting and socca!
I had never heard of socca before this! Cool!!!!
Hi ladies!
This recipe looks totally divine! I have been reading through your blog and recipes lately and love them! Thank you for sharing
Casey
Thanks Casey! I am glad you are enjoying everything!
OMG I love this. I’ve been dying to try your socca for ages now, but the addition of pumpkin really puts it over the edge!!
Gabriela haha! You are so cute! Yes the pumpkin was a nice addition this time of the year especially, haha xoxo
Does this HAVE to be made with chickpea flour, or can I use whole wheat?
Kelsey, socca is supposed to be done with chickpea flour to be the original way it was made. The chickpeas are what provide it with great pancake/bread like texture and flavor. I am not sure how well it would turn out with whole wheat flour. If you do not have chickpea flour, I would try maybe using another bean or lentils. I have not played around with anything different yet so I am not sure how others would turn out. Sorry. Good luck!
I made this recipe, but used Bob’s Red Mill All-Purpose Gluten Free flour (primarily garbanzo bean based). It was great when it first came out of the oven, but once it cooled, it was almost gummy. Note to self: When making socca, use garbanzo bean flour.
Made this yesterday – the jury is still out. I’ve never had anything made with garbanzo bean flour, so maybe it is just an acquired taste…however, I was expecting it to be more “pumpkinny.” LOL – not a word!! It was SOOOO easy though – so am still going to experiment. Thanks for the great website and recipes!
Laura – yes you have to like the taste of garbanzo beans
You can up the spices to help too.
You know, this is my special Saturday treat. I absolutely love it! And I don’t even do anything with it other than enjoy with a cup of chai and (maybe) a little steamed spinach. I am totally hooked! Thanks!
Kathryn so glad to hear it.
Just made the pumpkin socca (my first time makeing socca). YUM! Was a little bummed that it stuck to my pan though. I lost some of the crunchy goodness trying to get it un-stuck. What kind of pan do you use to bake it in? I used a le creuset skillet.
oh wow
I think I have enough pumpkin left to make this 
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Looks very good! It’s gonna be my first experience making socca,, so wish me good luck!
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Actually, had them again today after they sat overnight. Delicious!!! I think the flavors set a bit more after they cooled. I do like garbanzo beans…so maybe I just needed a fresh palate! Good stuff – thanks!!
haha glad to hear it Laura, I am glad you liked it
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