There’s no better way to embrace the start of the fall season than with these dreamy Pumpkin Ice Cream Cookie Bars! Made with simple, wholesome ingredients, this healthier pumpkin dessert features a chewy shortbread cookie base, a fluffy pumpkin spice filling, coated in a creamy layer of white chocolate. These are naturally vegan, gluten-free, and can be made refined sugar-free.

Okay.. I know we are still in that awkward transitional period where it’s technically fall, but still hitting 7-90 degrees outside. So I have the perfect fall treat that is also dreamy, creamy, and refreshing! Think, twix bar, meets pumpkin pie, meets ice cream!

This idea came from my popular cookie dough bars! The base comes from my homemade Twix recipe. It’s chewy and almost gives a pie-like feel! The center is a coconut whipped topping filling that is mixed with pumpkin spice, pumpkin puree, and a hit of protein powder for flavor, creaminess, and.. protein, duh 😉 Not only are these pumpkin bars gluten-free, vegan, and refined sugar-free, but they’re also incredibly easy to make. Whether you’re baking for your family, a festive gathering, or just a cozy weekend treat, this pumpkin cookie bar recipe will be a hit with pumpkin spice lovers!

Why you’ll love this recipe

Wholesome – Made with real-food ingredients.
Diet-Friendly & customizable – Gluten-free, dairy-free, vegan, and can be made free of refined sugar
Simple & Easy – No fancy equipment or complicated steps
Perfect Fall Treat – Packed with cozy pumpkin spice flavors!

Recipe video

Ingredients you’ll need

Almond Flour – Tigernut flour is a great 1:1 nut-free option!
Maple syrup – you can also use honey or agave.
Coconut oil – avocado oil, butter, or vegan butter would also work!
So Delicious Coconut whipped topping or other Cool whip
Pumpkin puree – be sure to use canned pumpkin puree, not pumpkin pie filling!
Almond butter or cashew butter – I love using Ground Up Snickerdoodle nut butter for this!
White chocolate – Lily’s & ChocZero make refined sugar-free white chocolate! Pascha is a great vegan white chocolate option!
Pantry staples: Vanilla extract, sea salt

how to make pumpkin ice cream cookie bars

Step 1: Make the shortbread base.

In a bowl, mix together all of the shortbread ingredients until a dough forms. Divide the dough amongst a muffin tin, pressing it into the bottoms and filling them about 1/3 way full. Bake at 350F for 10-12 minutes, until golden around the edges. Let cool completely.

Step 2: Prepare the pumpkin cream filling.

Scoop about 2/3 of the coconut whip out into a large bowl. Add the protein powder, pumpkin puree and spice, and vanilla and whisk until fluffy and no lumps remain. Divide amongst the muffin tin, filling them almost all the way up. Freeze for 2-3 hours or overnight.

Step 3: Coat in Chocolate.

Melt chocolate chips and coconut oil together. Remove bars from the freezer, and dip each bar in melted chocolate. Place on parchment and place back in the freezer until set before moving them to an air-tight container for long-term storage.

FAQ’s & Expert Tips

Can I make these nut-free? Yes! Swap almond flour for tiger nut flour and use sunflower seed butter or granola butter.
Do I need protein powder? It adds creaminess and nutrition, but you can omit or substitute with a spoonful of nut butter if needed.
Use a silicone muffin tin for easy removal!
You can use a mini muffin tin for smaller, more macro-friendly bars!

storing Pumpkin Ice cream cookie bars

Store bars in an air-tight container in the freezer! Do not store in the fridge as they’ll become too soft.

More healthy dessert recipes to try