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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.
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. I guess I better get used to it.
Because even though I’m mildly horrified we’re already into October, I’m also thrilled that we’re officially into Fall and with it, all the warm drinks, spiced baked goods, and cozy clothes (even though we’ve still got summer weather here in San Diego).
It also means we’re closer to the holidays, one of my most 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 the FeedFeed, and 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 and so many of you have expressed your adoration for that recipe ever since it’s been posted. I know some folks have a never-ending supply stocked in their freezer for when a craving hits. Mad respect.
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, and what better twist to serve up in the fall besides pumpkin spice?!
The crust of the Pumpkin Spice Twix Bars is firm and shortbread-like, and is the perfect base to the gooey caramel and chocolate toppings. It’s made 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.
Once you’ve got your crust baked up 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.
The flavor of the caramel is amped up with pureed pumpkin (obvs), pumpkin pie spice, vanilla extract, and salt. The filling is poured over the crust and left to set in the fridge. While it sets, the chocolate is made, which is just as easy as making the filling.
It’s made with maple syrup, coconut oil, cocoa powder, and salt, and 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) and 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!
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Pumpkin Spice Twix Bars
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.
Course Dessert Cuisine American Prep Time 1 hour Cook Time 10 minutes Total Time 1 hour 10 minutes Servings 15 bars Author Rachel
Ingredients
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
- Preheat the oven to 350ºF. Grease a 14x5” tart pan or 8x8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn't have a removable bottom).
- 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.
-
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.
- 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 throughly combined. Pour over the crust and let cool in the refrigerator until set before topping with chocolate layer.
- For the chocolate topping, whisk together all of the ingredients and pour over the cooled caramel layer. Smooth evenly and let cool until set.
- Slice into 1-inch slices, or 16 squares. Keep stored in the refrigerator.
Recipe Notes
Prep time includes time needed for caramel layer and chocolate layer to set.
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