Vegan Pumpkin twix Bars

These vegan pumpkin Twix bars are a fall spin on my popular copycat Twix recipe! They have a gluten-free shortbread cookie crust, pumpkin spice caramel filling, and are topped with white chocolate. If you’re ready to dive into all things pumpkin, you have to try these. They taste like a little bite of pumpkin pie!

I know it’s the last week of august and i’m putting out a pumpkin recipe.. but hear me out. Pumpkin is SO good for you, I don’t think it should be limited to a certain time of the year. It’s a little nutrient powerhouse and can be used in so many different ways – both sweet and savory!

Pumpkin Shortbread Bar recipe video

Why you’ll love this recipe

• Easy: Although there are three layers, these come together in one bowl and couldn’t be easier!
• Wholesome: Made with good-for-you ingredients and much lower in sugar than a regular Twix candy bar, this recipe is gluten-free, dairy-free and vegan, and refined sugar-free. They are also paleo-friendly!
• Fun for fall! This is the perfect healthy fall dessert or Halloween treat!
• Perfectly spiced: The filling reminds me of pumpkin pie – these are so delicious!
• Pumpkin caramel shortbread bars remind me of the nostalgic candy, Twix!

Health benefits of pumpkin

I am actually a fan of consuming pumpkin all year round because it’s packed with nutrients!

• Fiber: Great for digestion! There’s a reason veterinarians recommend giving your dogs pumpkin to help keep them regular..
• It’s a super antioxidant: A serving of pumpkin provides 19% of the recommended daily allowance of vitamin C, an immune booster that helps reduce cell damage from free radicals.
• Full of Caretonoids: Carotenoids are plant pigments produced by yellow, orange and red plants like pumpkins, tomatoes, carrots, etc., and can fight the effects of free radicals in your body, which can actually help fight certain types of cancer (which we all know i’m about!)

Ways to add pumpkin to your diet:

It is honestly so versatile. You can add it to sweet and savory meals so you never get bored. Some of my favorite ways to use it:

-Adding it to soups & stews
-Freezing it into cubes and using it in smoothies – this makes a great alternative to banana if you’re not a banana fan. It creates super thick and creamy smoothies.
-Add it to breads and muffins.
-Add a little to your greek yogurt with some sweetener for a pumpkin mousse cheesecake feel!
-Use it to make these Pumpkin Pie Twix Bites!

how to make pumpkin twix bars

Full measurements and instructions are in the recipe card at the bottom of the post!

Ingredients

• Canned pumpkin puree: Make sure it’s not pumpkin pie filling. You’ll want to look for 100% pumpkin puree.
• Maple syrup: Any sticky sweetener will work here, but maple and pumpkin pair so well!
• Almond flour: I love the lightness almond flour gives the base!
• Cashew Butter: This makes up the base of the filling. You can sub almond butter or sunflower butter for nut-free! This is my favorite (You can use code dani15 for 15% off any order!)
• Coconut flour: This gives the base it’s crunchier cookie texture.
• Coconut oil: You can sub any oil, butter, or ghee for the coconut oil.
• White chocolate: I opt for vegan white chocolate that is refined sugar free, but you can use any you like! Evolved chocolate and Loving Earth make great refined sugar free vegan white chocolate and Bake Believe & Lily’s are great sugar-free dairy white chocolate options.

Steps to make Pumpkin twix Bars:

1. First, you’ll create the base by mixing everything together until a dough forms. You can make these into bars by pressing the dough into a lined bread loaf pan, or use a mini muffin tin for mini bites. You’ll just divide the dough amongst a muffin tin, filling them about 1/3 of the way, pressing it into the bottoms.
2. Bake the crust.
3. Mix together the filling until smooth. Once the crust is cooled, you’ll spread the filling over top (if making them in a mini muffin tin, divide the filling amongst the crusts).
4. Next, you’ll melt the white chocolate and cover the filling layer.
5. Then you place the pan in the freezer for at least two hours to firm up.
6. Let them thaw a few minutes before eating for the best texture!

How to store pumpkin Twix bars

Store them in an air-tight container in the freezer. Let thaw at room temp 5-10 minutes before enjoying.

More healthy dessert recipes you’ll love

• 15+ healthy pumpkin recipes
• Pumpkin coffee cake
• creamy pumpkin spice overnight oats
• Vegan pumpkin ice cream
• Pumpkin S’mores bars
• Healthy pumpkin streusel muffins

if you try this recipe & love, it’d mean the world to me if you left a star rating and review below!

Vegan Pumpkin Twix Bars

These pumpkin twix bars are a fall spin on my regular twix bites! They have a gluten-free cookie crust, pumpkin filling, and are topped with a vegan white chocolate. If you're ready to dive into all things pumpkin, you have to try these. They taste like a little bite of pumpkin pie!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Dessert, Snack

Cuisine American

Servings 14 Cups

Calories 1 kcal

Ingredients

  

Base

• 1 cup almond flour
• 1 tbsp coconut flour
• 2 1/2 tbsp maple syrup
• 2 1/2 tbsp coconut oil melted
• 1 tsp vanilla & good pinch sea salt

Filling

• 1/2 cup cashew butter *can sub any nut/seed butter
• 1/4 cup coconut oil melted
• 3 tbsp canned pumpkin puree
• 4-5 tbsp maple syrup
• 1 tsp vanilla & good pinch sea salt
• 1-2 tsp pumpkin pie spice

Topping

• 1 1/3 cups White Chocolate
• 2 tsp coconut oil *helps thin the chocolate out

Instructions

 

Shortbread base

• Preheat oven to 325F. Line a loaf pan with parchment paper. You can also make these into cups using a mini muffin pan.
• Mix together the base ingredients until dough forms. If making mini bites, divide the dough amongst a mini muffin tin, filling each cup about 1/3 of the way full, being sure to press the dough firmly into the bottom. If making bars, press into a lined loaf pan. Use a fork to poke some holes in the base.
• Bake for 10-12 minutes, until golden around the edges. Let cool completely.

Pumpkin Caramel Filling

• Mix together the filling ingredients until completely smooth. Taste and adjust as you'd like (more spice, maple, salt, etc). Pour the caramel filling over the base, spreading it out evenly. If making cups, divide the filling amongst the bases, filling them another 1/3 of the way full.
• Place the pan back in the freezer for an hour or two, to allow the center to firm enough to pour the chocolate over.

Chocolate layer

• Melt the chocolate until smooth. Use the double-boiler method or heat in the microwave in 20 second increments, stirring well between each, until smooth. Pour the chocolate over the center layer – I like to tilt the pan to help spread it out entirely.
• Place the tin in the freezer for 30-60 minutes allowing the chocolate to firm up.

Cutting the bars

• I like to let them sit out at room-temp for 5 minutes or so. Then i run my knife under SUPER hot water before cutting them into slices. This helps prevent cracking.
• Store in the freezer & let thaw a few minutes before eating for best texture!

Video

Notes

Store in an air-tight container in the freezer. 

Keyword Dessert, easy recipe, Gluten-Free, pumpkin, pumpkin pie, twix, vegan dessert