I gave my classic Healthy Twix Bars a seasonal makeover with these Pumpkin Twix Bars — a cozy fall twist that’s perfect for holiday gatherings. They keep the same layered shortbread, caramel, and chocolate combination you love, but with pumpkin purée and warm pumpkin spice folded into the caramel and shortbread for that unmistakable autumn flavor. Plus, these bars are made with cleaner ingredients: gluten-free, dairy-free, and refined sugar-free.
If you’re hesitant about “healthy” versions of classic candy bars, trust me — these are seriously delicious and even better than many processed alternatives. Make them once and they’ll likely become a seasonal staple.
TWIX BARS, PUMPKIN-STYLE
What makes these bars stand out is the use of wholesome ingredients in every layer: a crunchy shortbread base, a silky pumpkin-spiced caramel center, and a smooth chocolate topping. The shortbread relies on almond and coconut flours for texture and a boost of nutrients and fiber, while honey or maple syrup and natural nut butter sweeten the caramel without refined sugar. The result is a balanced treat with familiar Twix-like layers and cozy fall flavors.
As a registered dietitian and certified personal trainer, I love developing healthier versions of classic desserts. These Pumpkin Twix Bars show you can enjoy a decadent, layered treat while still choosing better-for-you ingredients. If you’ve tried my other versions — like the original Healthy Twix Bars or Bite-Sized Twix Bars — you know what to expect: crowd-pleasing flavor without the junk.
INGREDIENTS YOU’LL NEED:
Shortbread Layer:
- Coconut flour
- Almond flour
- Coconut oil, melted
- Honey (or maple syrup)
- Pumpkin spice
Caramel Layer:
- Pumpkin purée
- Almond butter (or any nut/seed butter)
- Coconut oil
- Maple syrup
- Vanilla extract
- Pumpkin spice
- Pinch of sea salt
Chocolate Layer:
- Chocolate chips or a small dark chocolate bar
- Coconut oil (or butter)
- Flaky sea salt
HOW TO MAKE PUMPKIN TWIX BARS
Shortbread Layer:
Preheat the oven to 350°F. In a large bowl, mix the coconut flour, almond flour, melted coconut oil, warmed honey (or maple syrup), and pumpkin spice until a cohesive dough forms. Line a 6×6 baking dish (or use an 8×8 and adjust with foil) with parchment paper. Press the shortbread mixture firmly into the pan with a spatula and bake for 10–12 minutes, until edges start to turn golden. Remove and let cool completely.
Caramel Layer:
In a medium saucepan over medium-low heat, whisk together the pumpkin purée, almond butter, coconut oil, maple syrup, vanilla, pumpkin spice, and a pinch of sea salt. Heat and stir until the mixture becomes smooth and pourable, about 2–3 minutes. Remove from heat and allow it to cool slightly before pouring over the cooled shortbread.
Chocolate Layer:
In a small saucepan over low heat (or in short microwave bursts), melt the chocolate with the coconut oil and a pinch of sea salt, stirring constantly until fully smooth and glossy. Adding a bit of oil helps the chocolate set with a shiny, silky finish, but you can use butter if preferred.
Assemble the Twix Bars:
Once the shortbread and caramel layers are completely cooled, pour the caramel over the shortbread and spread evenly. Freeze until the caramel is firm, about 1–2 hours. Remove from the freezer, quickly pour and spread the melted chocolate over the chilled base, and sprinkle with flaky sea salt. Return to the freezer for 5–10 minutes to set — avoid leaving them too long or the chocolate can crack when slicing.
Lift the chilled block from the pan using the parchment, place on a cutting board, and cut into 1/2-inch strips. Slice each strip in half lengthwise for bars or into thirds for bite-sized pieces. Serve after a few minutes at room temperature if they’ve been frozen.
To Store:
Keep the bars in an airtight container in the refrigerator for up to one week or in the freezer for about one month. If frozen, let them sit at room temperature for a few minutes before serving so they soften slightly.
RECIPE SUBSTITUTIONS & NOTES
Swap honey for maple syrup in the shortbread if you prefer. Use any nut or seed butter you like in the caramel (creamy or crunchy). For the chocolate layer, 1/2 cup chocolate chips or a small dark chocolate bar both work. Coconut oil can be replaced with melted butter or vegan butter if desired. If you’re not into pumpkin, try the plain Healthy Twix Bars or Bite-Sized Twix Bars for the same layered treat without pumpkin spice.
Do you need to add oil when melting chocolate?
Adding a small amount of coconut oil (or butter) isn’t required, but it helps the melted chocolate become shinier and smoother, making it easier to spread and coat. It’s a simple tip that improves texture and finish.
Is homemade candy better for you?
Homemade candy can be a healthier alternative to many store-bought versions because you control the ingredients. Using whole-food sweeteners, nut butters, and better-quality fats reduces refined sugar and unnecessary additives. Still, these are treats and are best enjoyed in moderation.
Looking for more sweet treats? Try these:
Peppermint Patties
Superfood Oatmeal Cookies
Copycat Reese’s Peanut Butter Cups
Double Chocolate Zucchini Blender Bread
High-Protein Banana Pudding
Raw Mars Bars
Note: A short recipe card and equipment list are included below for reference.
Pumpkin Twix Bars
Equipment
- Large mixing bowl
- 6 x 6 or 8 x 8 baking dish
- Small and medium saucepans
Ingredients
Shortbread Layer:
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/3 cup coconut oil, melted
- 3 tablespoons honey, warmed (or maple syrup)
- 1 teaspoon pumpkin spice
Caramel Layer:
- 1/2 cup pumpkin purée
- 1/3 cup almond butter (or any nut/seed butter)
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin spice
- Pinch of sea salt
Chocolate Layer:
- 1/2 cup chocolate chips (or a small dark chocolate bar)
- 1 tablespoon coconut oil
- 1/4 teaspoon flaky sea salt
Instructions
Shortbread Layer:
- Preheat oven to 350°F. Combine shortbread ingredients until a dough forms.
- Press into a parchment-lined 6×6 (or adjusted 8×8) pan and bake 10–12 minutes until edges lightly golden. Cool completely.
Caramel Layer:
- Over medium-low heat, whisk together all caramel ingredients until smooth and pourable, about 2–3 minutes. Remove from heat and cool slightly.
Chocolate Layer:
- Melt chocolate with coconut oil and sea salt over low heat or in short microwave intervals, stirring until glossy.
Assemble:
- Pour caramel over cooled shortbread and freeze 1–2 hours until firm.
- Pour melted chocolate over the frozen base, sprinkle with flaky sea salt, and freeze 5–10 minutes to set.
- Lift out using parchment, slice into bars or bites, and allow to sit a few minutes if frozen before serving.
To Store:
- Refrigerate up to 1 week or freeze up to 1 month. Thaw a few minutes at room temperature before serving if frozen.
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