Pumpkin Twix Bars (gluten-free)

These Pumpkin Twix Bars are one of the most dreamy pumpkin spice desserts made with gluten-free and dairy-free ingredients. A delicious candy recipe for fall.

If you’ve been around here for a while, you already know how much I love a good copycat candy recipe. There’s just something so satisfying about making a classic treat at home with better-for-you ingredients and flavors that actually taste fresh. And since pumpkin season is basically year-round in my house (yes, I’m that person who keeps pumpkin puree in the pantry all the time), it felt only right to combine my love of Twix bars with a cozy autumn twist. Enter: Pumpkin Twix Bars.

These bars are everything you love about Twix-shortbread cookie base, gooey caramel middle, and a rich chocolate topping, but with the warm flavors of pumpkin spice and real pumpkin puree stirred into the caramel layer. They’re sweet, a little nutty, perfectly spiced, and just the kind of treat you’ll want to keep stocked in your fridge or freezer for when that sweet tooth hits.

Oh, and did I mention they’re gluten-free, grain-free, and made with wholesome ingredients? You’d never know it when you take a bite, but these are the kind of treats you can feel good about making for yourself and your family.

Why You’ll Love These Pumpkin Twix Bars

• Pumpkin spice + chocolate: One of the best flavor combos of fall.

• No refined sugar: Sweetened naturally with honey or maple syrup.

• Wholesome ingredients: Almond flour, nut butter, coconut oil, no mystery ingredients here.

• Freezer-friendly: Make a batch now and stash some away for later.

• Better than candy: All the Twix vibes, but with a pumpkin-y, cozy upgrade.

Whether you’re making these for a holiday party, a bake sale, or just to have a stash of healthier treats in the freezer, these bars hit the spot. My kids (and my husband!) go absolutely nuts for them, and I love that they’re not full of processed sugar.

Ingredients You’ll Need

Here’s the breakdown of what makes these Pumpkin Twix Bars so good:

Here’s the breakdown of what makes these Pumpkin Twix Bars so good:

Pumpkin Shortbread Cookie Layer

• Almond flour – The perfect grain-free base with a buttery, nutty flavor.

• Coconut oil – Keeps the shortbread moist without butter.

• Maple syrup or honey – Your choice for natural sweetness.

• Pumpkin pie spice – Warm fall spice in every bite.

• Vanilla extract – Always a must for flavor.

Pumpkin Caramel Layer

• Nut butter – I love peanut butter, but almond or cashew butter works too.

• Pumpkin puree – Adds moisture, creaminess, and that pumpkin flavor.

• Coconut oil – Helps the caramel set properly.

• Honey – Natural sweetness and gooey caramel vibes.

• Pumpkin pie spice – A second hit of warm fall flavor.

• Vanilla extract – Rounds out the sweetness.

Chocolate Layer

• Dark chocolate chips – Rich, slightly bitter, and so good against the sweet caramel.

• Coconut oil – Helps create a smooth, shiny chocolate topping.

Step-by-Step Instructions

Step 1: Bake the shortbread

Preheat your oven to 350°F and line a loaf pan with parchment paper. Mix together the almond flour, coconut oil, maple syrup (or honey), pumpkin pie spice, and vanilla until a dough forms. Press into your prepared pan and bake for 20 minutes, or until golden brown and set. Let cool completely.

Step 2: Make the pumpkin caramel

In a small bowl, stir together nut butter, pumpkin puree, coconut oil, honey, pumpkin pie spice, and vanilla until smooth. Spread evenly over the cooled shortbread. Pop into the freezer for 30 minutes so it firms up.

Step 3: Melt the chocolate

In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second increments, stirring in between, until smooth.

Step 4: Assemble

Pour the chocolate over the pumpkin caramel layer and spread evenly with a spatula. Return to the freezer for about 30-60 minutes, or until firm.

Step 5: Slice and enjoy

Once set, lift the parchment out of the pan, slice into bars, and enjoy! Store in the fridge for up to a week or the freezer for up to 2 months.

Tips for the Best Pumpkin Twix Bars

• Use smooth nut butter – Chunky will work, but smooth gives the best texture.

• Don’t skip the freezer steps – This helps each layer set so the bars slice neatly.

• Cut with a sharp knife – Run it under hot water and wipe clean between slices for the prettiest bars.

• Double the batch – Trust me, you’ll want extras in the freezer.

Variations

• Vegan Pumpkin Twix Bars – Use maple syrup instead of honey, and make sure your chocolate is dairy-free.

• Nut-free – Try sunflower seed butter in the caramel layer instead of peanut butter.

• Extra spice – Add a pinch of cinnamon or nutmeg on top of the chocolate before it sets.

• Mini version – Use a mini muffin tin and press the layers into cups for bite-sized treats.

Why I Love Pumpkin Twix Bars

I’ve made countless versions of homemade Twix bars over the years – classic, peanut butter, even cookie dough layered ones – but these Pumpkin Twix Bars really might be my favorite. The pumpkin pie spice takes something nostalgic and fun and makes it cozy, seasonal, and just different enough to feel special.

It’s also the perfect treat if you’re someone who buys a can of pumpkin puree for a recipe and then wonders what to do with the leftover. A couple of tablespoons stirred into the caramel here adds so much flavor and texture.

Plus, they’re one of those desserts that taste indulgent but are secretly full of good-for-you ingredients. Almond flour, nut butter, and honey are staples in my pantry, and they transform into something magical when layered with chocolate.

Storing and Freezing

• Fridge: Keep in an airtight container for up to 1 week.

• Freezer: Freeze in layers with parchment between them for up to 2 months. Thaw for a few minutes before eating (or enjoy straight from the freezer if you like them extra firm).

Frequently Asked Questions

Can I use canned pumpkin pie filling instead of pumpkin puree?
I don’t recommend it – pumpkin pie filling has added sugar and spices that can throw off the balance of the recipe. Stick with pure pumpkin puree.

Can I use butter instead of coconut oil?
Yes! The flavor will be a little different, but it works. Use the same measurement.

What size pan should I use?
A standard loaf pan (about 9×5 inches) works perfectly for these bars. You can also double the recipe for an 8×8 pan.

Do they taste like actual Twix bars?
Yes and no—they have the same shortbread + caramel + chocolate structure, but with pumpkin spice flavors that make them feel extra cozy. Think of it as Twix meets pumpkin pie.

Summary

These Pumpkin Twix Bars are the perfect mash-up of nostalgic candy and seasonal fall flavors. They’re sweet, spiced, chocolatey, and full of wholesome ingredients you’ll feel good about. Whether you’re making them for Halloween, Thanksgiving dessert, or just to have a stash of pumpkin treats in the freezer, they’ll become a staple in your kitchen.

I can’t wait for you to make these and share them with your friends and family. Be prepared for everyone to ask you for the recipe—because one bite of that buttery shortbread + pumpkin caramel + chocolate topping, and they’ll be hooked.

So preheat that oven, grab a can of pumpkin, and get ready for the ultimate fall dessert bar.

Your turn! If you make these Pumpkin Twix Bars, tag me on Instagram so I can see your creations. I love when you take my recipes and make them your own!

A Few Other DIY Candy Recipes:

4-ingredient Healthy Reese’s Bars (gluten-free)

The BEST Gluten-free Twix Bars!

The Viral Caramel Date Apple (4-ingredients!)

Viral Dubai Chocolate Date Bark (gluten-free)