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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. 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.
  • Bake for 10-12 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 (or spread over the crust if making it in a pan) 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