If you’re anything like me and love a little autumn magic tucked into every bite, then you’re going to flip for this Pumpkin Spice Twix Bars Recipe. It’s one of those treats that perfectly blends that cozy pumpkin spice warmth with the crunchy, buttery vibe of classic Twix bars—and I promise, it’s fan-freaking-tastic. Whether you’re making these for a weekend snack or an impressive fall dessert, you’re about to create a showstopper that everyone will rave about.
Why You’ll Love This Recipe
- Seasonal Flavors Combined: You get that perfect pumpkin spice kick with buttery shortbread and creamy caramel that’ll have you swooning.
- Less Sugar, More Yum: Using natural sweeteners like maple syrup makes these bars taste indulgent without the guilt.
- Simple Ingredients, Big Impact: I love how this recipe uses pantry staples to create something that feels gourmet.
- No Fuss Baking Process: Straightforward steps make it easy, even if you’re new to homemade bars.
Ingredients You’ll Need
Each ingredient in this Pumpkin Spice Twix Bars Recipe plays a starring role—whether that’s the rich coconut flour and oil in the crust or the creamy almond butter that makes the caramel so luscious. Here’s a little rundown on why these gems work so well together and a few tips on choosing the best versions.
- Coconut Flour: This gives the shortbread crust a delicate crumb and adds subtle coconut flavor—make sure it’s fresh to avoid any bitterness.
- Pumpkin Pie Spice: The heart of the pumpkin flavor; you can use a blend or make your own with cinnamon, nutmeg, cloves, and ginger.
- Kosher Salt: Don’t skip the salt—it balances the sweetness perfectly and enhances all the flavors.
- Pure Maple Syrup: I swear by this natural sweetener for its depth and subtle caramel hints; it’s way better than plain sugar here.
- Coconut Oil: Both solid and melted forms are used—make sure it’s refined if you want a neutral taste, or virgin for extra coconut flavor.
- Creamy Almond Butter: Or cashew butter if you prefer a milder nutty taste, it adds that creamy, chewy texture to the caramel layer.
- Puréed Pumpkin: Use plain pumpkin puree, NOT pumpkin pie filling, to keep things fresh and not overly sweet.
- Vanilla Extract: Just a splash adds warmth and complexity to the filling.
- Cocoa Powder: High quality unsweetened cocoa powder is key for that rich chocolate topping.
Variations
I love how versatile this Pumpkin Spice Twix Bars Recipe is—feel free to tweak it to suit your taste or dietary needs. When I first tried swapping almond butter for peanut butter, it gave the caramel a richer, earthier vibe my family adored.
- Nut-Free Version: Try sunflower seed butter instead of almond or cashew butter—I did this for a friend and you’d never guess it’s nut-free!
- Spice Level: Add extra pumpkin pie spice or a pinch of cayenne for a spicy twist that wakes up the palate.
- Dairy-Free and Paleo: This recipe already fits those diets, but you can use refined coconut oil for less coconut flavor if preferred.
- Chocolate Swap: Mix in chopped dark chocolate or use vegan chocolate chips for a chunkier top layer.
How to Make Pumpkin Spice Twix Bars Recipe
Step 1: Crafting the Perfect Shortbread Crust
Start by preheating your oven to 350ºF and greasing your tart or square pan with coconut oil; I always line mine with parchment paper because it’s a lifesaver for easy removal. Mix the coconut flour, pumpkin pie spice, and salt in a bowl, then add maple syrup and softened coconut oil. Don’t rush—mix until a big, cohesive dough ball forms, and press down to smooth. Bake this for 10-12 minutes until it’s lightly golden—if you like yours crisper, another minute or two won’t hurt. Let it cool completely while you get ready for the next step.
Step 2: Whipping Up the Luscious Caramel Filling
For the caramel layer, combine all its ingredients—maple syrup, creamy almond butter, melted coconut oil, pumpkin puree, vanilla, pumpkin pie spice, and salt—in a small saucepan or microwave-safe bowl. Warm gently until everything melts together smoothly; I usually nuke mine for 30 seconds and then whisk it up. Pour this dreamy caramel over that cooled crust and pop it into the fridge to firm up—about an hour does the trick. If you’re in a hurry, the freezer works too, just keep an eye on it so it doesn’t get rock hard!
Step 3: Smoothing on the Decadent Chocolate Topping
Now for the grand finale: combine melted coconut oil, cocoa powder, maple syrup, and salt—whisk until glossy and smooth. Pour it gently over the set caramel layer and spread evenly with a spatula. Let it chill again until firm—this creates a beautiful, snap-worthy chocolate top. Once totally chilled, cut into 1-inch slices or 16 bite-sized squares. I love grabbing one straight from the fridge—cold, rich, and texturally perfect.
Pro Tips for Making Pumpkin Spice Twix Bars Recipe
- Perfect Dough Texture: Make sure your coconut oil is softened but not melted when mixing the crust for that ideal shortbread crumb.
- Pumpkin Purée Swap: Avoid pumpkin pie filling—it’s sweeter and can throw off the balance; plain purée keeps it natural and fresh.
- Chill for Cleaner Cuts: Always let your bars chill completely before cutting to keep the layers distinct and avoid messy slices.
- Use Parchment Paper: I learned this the hard way—lining your pan means easy cleanup and bars that come out beautifully intact.
How to Serve Pumpkin Spice Twix Bars Recipe
Garnishes
I like to keep the garnish simple but festive—sometimes a light dusting of cinnamon or a sprinkle of sea salt on top just before the chocolate hardens adds that extra wow-factor. Roasted, chopped pecans or a swirl of whipped coconut cream also work wonders if you want to get fancy.
Side Dishes
These bars are sweet enough to shine solo, but I love pairing them with a cup of hot chai tea or my homemade spiced latte. If you’re making these for a brunch spread, a bowl of mixed berries balances the richness beautifully.
Creative Ways to Present
For holiday gatherings, I arrange these bars on a rustic wooden board with autumn leaves and cinnamon sticks scattered around for a cozy vibe. Wrapped individually in parchment paper tied with twine, they make charming edible gifts too—I’ve gifted these many times and everyone always asks for the recipe.
Make Ahead and Storage
Storing Leftovers
Keeping these Pumpkin Spice Twix Bars fresh is easy—I store them in an airtight container in the refrigerator. They stay great for up to a week, and honestly, they just develop more flavor. Just be sure to keep them chilled so the chocolate doesn’t soften back up.
Freezing
I’ve frozen leftovers wrapped tightly in parchment and then foil for up to two months. When I want one, I let it thaw in the fridge overnight—it preserves the texture without any sogginess.
Reheating
Reheating isn’t really necessary since these bars are perfect chilled, but if you prefer, I warm them for about 10 seconds in the microwave to soften just a touch—perfect for that gooey caramel feel without melting the chocolate topping.
FAQs
-
Can I make the Pumpkin Spice Twix Bars Recipe gluten-free?
Absolutely! This recipe is naturally gluten-free since it uses coconut flour for the crust. Just be sure your pumpkin pie spice blend and other ingredients are certified gluten-free to avoid any cross-contamination.
-
What if I don’t have coconut oil?
You can substitute coconut oil with vegan butter or refined avocado oil, but keep in mind the flavor and texture might shift slightly. Coconut oil helps set the bars firmly, so chilling is extra important if you swap it out.
-
Can I use canned pumpkin pie filling instead of pumpkin puree?
I don’t recommend it because pumpkin pie filling contains extra sugars and spices that can change the recipe’s flavor and texture. It’s best to stick with pure pumpkin puree for that fresh pumpkin taste.
-
How do I get clean bars when slicing?
Make sure your bars are thoroughly chilled and use a sharp knife. I like wiping the knife clean between cuts to keep each slice neat and pretty.
Final Thoughts
I absolutely love how this Pumpkin Spice Twix Bars Recipe turns out every time—it’s like capturing all the best fall vibes in one bite. Whether you’re making it for your crew or just treating yourself, these bars bring that perfect balance of texture, flavor, and coziness. Trust me, once you try them, you’ll want to keep this recipe around for all those pumpkin-spiced cravings throughout the season. So go ahead, make a batch and share the love (or don’t—it’s okay to keep them all!).
Print
Pumpkin Spice Twix Bars Recipe
- Prep Time: 15 minutes active + 60 minutes chilling
- Cook Time: 10-12 minutes
- Total Time: 70-75 minutes
- Yield: 16 bars (1-inch slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Pumpkin Spice Twix Bars combine a tender coconut flour shortbread crust with a luscious pumpkin-spiced caramel filling and a rich chocolate topping. Perfect for fall, these bars offer a dairy-free, naturally sweetened twist on the classic Twix with warming spices and seasonal pumpkin flavor. Refrigerated to set, they provide a delightful balance of flavors and textures for a festive treat.
Ingredients
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 (room temperature butter consistency)
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
Chocolate Topping
- ¼ cup coconut oil, melted
- ¼ cup cocoa powder
- 2 tablespoons pure maple syrup
- ½ teaspoon kosher salt
Instructions
- Prepare the crust: Preheat the oven to 350ºF. Grease a 14×5” tart pan or an 8×8” square pan with coconut oil, and optionally line with parchment paper if the pan doesn’t have a removable bottom. In a bowl, mix coconut flour, pumpkin pie spice, and salt. Add maple syrup and softened coconut oil and combine until a large dough ball forms, making sure to break up any clumps of coconut oil. Press the dough evenly into the prepared pan.
- Bake the crust: Bake for 10-12 minutes until the crust turns a light golden brown. For a crisper crust, bake an additional minute or two until more golden. Remove from oven and let cool completely.
- Make the caramel filling: In a small saucepan or heatproof bowl, combine maple syrup, creamy almond or cashew butter, melted coconut oil, puréed pumpkin, vanilla, pumpkin pie spice, and salt. Heat over low heat or microwave for about 30 seconds, stirring until all ingredients are melted and well combined. Pour this mixture evenly over the cooled crust.
- Set the caramel layer: Place the pan in the refrigerator for 1 to 1.5 hours until the caramel layer is firm. If short on time, use the freezer for quicker setting.
- Make the chocolate topping: Whisk together melted coconut oil, cocoa powder, maple syrup, and salt until smooth. Pour this chocolate mixture over the chilled caramel layer and smooth it evenly.
- Set the topping and serve: Allow the chocolate topping to cool and set completely in the refrigerator. Once set, slice into 1-inch slices or 16 squares. Keep the bars refrigerated until ready to serve.
Notes
- Prep time includes chilling time for the caramel and chocolate layers to set properly.
- Use puréed pumpkin (canned pumpkin) not pumpkin pie filling, which contains added spices and sugars.
- For a crisper crust, increase baking time slightly but watch closely to avoid burning.
- These bars are best stored refrigerated and can also be frozen for longer storage.
- You can substitute almond butter with cashew butter depending on preference or allergy considerations.
Nutrition
- Serving Size: 1 bar (1/16th of recipe)
- Calories: 190 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
