These Pumpkin Spice Twix Bars are a warm, pumpkin-spiced twist on a classic candy favorite! These copycat homemade Twix Bars are gluten-free, paleo, and vegan, and the bold pumpkin spice flavors take them out of this world.

October is here. I feel like each month, on repeat, I’m shocked that it’s already so late into the year. And my continuous shock and horror at how fast time flies just makes me feel even older.

Even though I’m mildly horrified we’re already into October, I’m also thrilled that it’s officially Fall! With it, all the warm drinks, spiced baked goods, and cozy clothes (even though we’ve still got summer weather here in San Diego).

These Pumpkin Spice Twix Bars are a warm, pumpkin-spiced twist on a classic candy favorite! These copycat homemade Twix Bars are gluten-free, paleo, and vegan, and the bold pumpkin spice flavors take them out of this world.

It also means we’re closer to the holidays, one of my favorite and busiest times of the year, full of cookies and candies and sweets and treats! Also, it’s somehow gone unmentioned so far on here, but I’m in the latest issue of Bake From Scratch Magazine! Bake From Scratch came out with a collab issue with FeedFeed. I’ve got a full four recipe spread of gluten-free and vegan treats that are exclusive to the magazine! You can snag your issue here, or get it on newsstands in your local healthy grocery store.

Let’s move on to the topic of the day though: Pumpkin Spice Twix Bars. My, oh my. My original homemade Twix Bars recipe has gone craaazy on Pinterest. So many of you have expressed your adoration for that recipe ever since I first shared it. I know some folks have a never-ending supply stocked in their freezer for when a craving hits. Mad respect.

These Pumpkin Spice Twix Bars are a warm, pumpkin-spiced twist on a classic candy favorite! These copycat homemade Twix Bars are gluten-free, paleo, and vegan, and the bold pumpkin spice flavors take them out of this world.

It’s mildly shocking I haven’t created a twist on that recipe until now though, considering how dang delicious it is! It was time for a new version to hit the web and make you all hungry, though. What better twist to serve up in the fall besides pumpkin spice?!

How do we make these healthier pumpkin spice Twix?

The crust of the Pumpkin Spice Twix Bars is firm and shortbread-like, and it’s super easy to make. It is the perfect base for gooey caramel and chocolate toppings. We make it with coconut flour, and because coconut flour is so uniquely absorbent, it helps give that shortbread-y texture. I wouldn’t recommend using any other kind of flour here; it just won’t be the same.

These Pumpkin Spice Twix Bars are a warm, pumpkin-spiced twist on a classic candy favorite! These copycat homemade Twix Bars are gluten-free, paleo, and vegan, and the bold pumpkin spice flavors take them out of this world.

Once you’ve baked your crust just how you like it, turn off the oven. The rest of the recipe requires no baking! Not really any cooking, either – mostly just stirring. The caramel filling is sooo simple, and starts with a base of just nut butter, coconut oil, and maple syrup. I used almond butter for the ones you’re looking at. But, I’ve also tested these with cashew butter and I love it here too.

We amp up the flavor of the caramel with pureed pumpkin, pumpkin pie spice, vanilla extract, and salt. We pour the filling over the crust and left to set in the fridge. While it sets, we make the chocolate, which is just as easy as making the filling.

These Pumpkin Spice Twix Bars are a warm, pumpkin-spiced twist on a classic candy favorite! These copycat homemade Twix Bars are gluten-free, paleo, and vegan, and the bold pumpkin spice flavors take them out of this world.

We make the chocolate topping with maple syrup, coconut oil, cocoa powder, and salt. All you need to do is melt, stir, and pour! That needs to set in the fridge too. (I swear, waiting to set is the hardest part of this whole recipe)! Then, you can cut, slice, and DEVOUR.

When you bite into one of these Pumpkin Spice Twix Bars, the chocolate topping and pumpkin spice caramel filling just melt in your mouth before your teeth sink into the crunchy spiced shortbread crust. I’d be hard-pressed to find someone who doesn’t love these, whether they’re paleo, or vegan, or a gluten-aholic. I hope you’ll give them a try – enjoy!

These Pumpkin Spice Twix Bars are a warm, pumpkin-spiced twist on a classic candy favorite! These copycat homemade Twix Bars are gluten-free, paleo, and vegan, and the bold pumpkin spice flavors take them out of this world.

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These Pumpkin Spice Twix Bars are a warm, pumpkin-spiced twist on a classic candy favorite! These copycat homemade Twix Bars are gluten-free, paleo, and vegan, and the bold pumpkin spice flavors take them out of this world.

Pumpkin Spice Twix Bars

  • Prep Time: 60 minutes
  • Cook Time: 10 minutes
  • Total Time: 70 minutes
  • Yield: 15 bars 1x
  • Category: Dessert
  • Cuisine: American

Description

These Pumpkin Spice Twix Bars are a warm, pumpkin-spiced twist on a classic candy favorite! These copycat homemade Twix Bars are gluten-free, paleo, and vegan, and the bold pumpkin spice flavors take them out of this world.


Ingredients

Scale

For the shortbread crust

  • ⅔ cup coconut flour
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon kosher salt
  • 3 tablespoons pure maple syrup
  • ⅓ cup coconut oil, solid but softened, similar to room temperature butter

For the caramel filling

  • ⅓ cup pure maple syrup
  • ⅓ cup creamy almond butter, or cashew butter
  • ⅓ cup coconut oil, melted
  • 3 tablespoons puréed pumpkin, NOT pumpkin pie filling!
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon kosher salt

For the chocolate topping

  • ¼ cup coconut oil, melted
  • ¼ cup cocoa powder
  • 2 tablespoons pure maple syrup
  • ½ teaspoon kosher salt

Instructions

  1. Preheat the oven to 350ºF. Grease a 14×5” tart pan or 8×8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn’t have a removable bottom).
  2. Combine coconut flour, pumpkin pie spice, and salt in a bowl. Add the maple syrup and room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil.
  3. Press the dough into the prepared pan. Bake for 10-12 minutes, or until light golden brown. If you want a crisper crust, let it bake for an extra minute or two or until it’s more golden. Let cool completely.
  4. For the filling, combine all of the ingredients in a small saucepan or heat proof bowl and heat over low heat or in the microwave for 30 seconds until all of the ingredients are melted and thoroughly combined. Pour over the crust and let cool in the refrigerator until set, about an hour to an hour and a half, before topping with chocolate layer. You can also let set in the freezer if you’re in a hurry!
  5. For the chocolate topping, whisk together all of the ingredients and pour over the cooled caramel layer. Smooth evenly and let cool until set.
  6. Slice into 1-inch slices, or 16 squares. Keep stored in the refrigerator.

Notes

Prep time includes time needed for caramel layer and chocolate layer to set.

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