These vegan pumpkin twix bars are a fall spin on my Twix recipe, made even cuter in cup form! 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!

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Vegan Pumpkin Twix Bars

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!

What makes pumpkin healthy?

It is full of:

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, which I love, 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!

What you’ll need to make Pumpkin Twix Bars:

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.

Let’s make Pumpkin twix Bars:

  1. First, you’ll create the base by mixing everything together until a dough forms. You’ll then divide it amongst a muffin tin, filling them about 1/3 of the way, pressing it into the bottoms.
  2. Bake the crusts.
  3. Mix together the filling until smooth. Once the crusts are cooled, you’ll divide the filling amongst them.
  4. Next, you’ll melt the white chocolate and divide it amongst the tin, covering all of the fillings.
  5. Then you place them in the freezer for two hours to firm up.
  6. Let them thaw a few minutes before eating for the best texture!

How to store the bars:

Store them in an air-tight container in the freezer.

Other recipes you’ll love:

Vegan Sticky Bun Cookies

Sweet Potato Cinnamon Rolls

Caramel Apple Bars

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!
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Dessert, Snack
Cuisine American
Servings 14 Cups
Calories 1 kcal



  • 1 cup almond flour
  • 1 tbsp coconut flour
  • 2 1/2 tbsp maple syrup
  • 2 1/2 tbsp coconut oil melted
  • 1 tsp vanilla


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


  • 1 1/3 cups White Chocolate


  • Preheat oven to 325F. Spray or line a mini muffin tin with liners.
  • Mix together the base ingredients until dough forms. Divide the dough amongst the muffin tin, filling each cup about 1/3 of the way full, being sure to press the dough firmly into the bottom.
  • Bake for 10 or so minutes, until golden around the edges. Let cool completely.
  • Mix together the filling ingredients until completely smooth. Taste and adjust as you'd like. Divide amongst the crusts, filling them another 1/3 of the way full.
  • Melt the chocolate until smooth. Pour the chocolate over the fillings, covering them entirely.
  • Place the tin in the freezer for at least 2 hours to allow them to firm up.
  • Let thaw a few minutes before eating for best texture!


Store in an air-tight container in the freezer. 
Keyword Dessert, easy recipe, Gluten-Free, pumpkin, pumpkin pie, twix, vegan dessert

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    1. I love the brands Evolved Chocolate and Loving Earth for vegan and refined sugar-free white chocolate! If you don’t mind the sugar, Pascha makes a great vegan white chocolate!

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