There’s no better way to celebrate the cozy start of fall than with pumpkin ice cream cookie bars. I love how this dessert combines a chewy shortbread cookie base, a creamy pumpkin spice filling, and a smooth coating of white chocolate. These bars feel indulgent, but they’re naturally vegan, gluten-free, and can even be refined sugar-free. They remind me of a cross between a Twix bar, pumpkin pie, and a frozen treat—making them perfect for that in-between season when it’s technically fall, but the weather is still warm.

Pumpkin Ice Cream Cookie Bars

Why You’ll Love This Recipe

I like that these bars are simple to make and use wholesome ingredients. The shortbread layer is chewy and almost feels like pie crust, the pumpkin cream filling is fluffy and spiced just right, and the chocolate shell adds a satisfying crunch. I also enjoy that the recipe is customizable—I can swap flours, nut butters, or even chocolate types depending on my mood. It’s a festive fall dessert that doesn’t feel heavy, and I can make it ahead of time for gatherings or just to keep in the freezer for whenever I want a treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shortbread base:

almond flour
maple syrup
coconut oil
vanilla extract
pinch of sea salt

Pumpkin filling:

coconut whipped topping
pumpkin puree
pumpkin pie spice
vanilla protein powder

Chocolate coating:

white chocolate chips
coconut oil

Directions

I preheat the oven to 350°F and prepare a muffin tin with liners or use a silicone pan.
I mix the shortbread ingredients until a dough forms, then press it into the muffin tin about 1/3 full. I bake for 10–12 minutes until golden and let them cool completely.
I whisk the coconut whip, pumpkin puree, pumpkin spice, protein powder, and vanilla until smooth. I spoon the mixture into the muffin tins almost to the top, then freeze for at least 2–3 hours.
I melt the white chocolate with coconut oil, dip the frozen bars in the coating, and place them on parchment. I freeze again until set before moving them into an airtight container.

Servings and timing

This recipe makes 6 large bars.

Prep time: 20 minutes
Cook time: 10 minutes
Chilling time: 2 hours
Total time: 2 hours 30 minutes

Variations

For a nut-free option, I swap almond flour with tiger nut flour and use sunflower seed butter.
Instead of white chocolate, I sometimes use dark or semi-sweet chocolate for a richer flavor.
For smaller bites, I make these in a mini muffin tin.
If I don’t want to use protein powder, I replace it with an extra spoonful of nut butter.

Storage/Reheating

I always store these bars in the freezer in an airtight container. They hold their shape best when kept frozen and are easy to grab whenever I want one. I avoid refrigerating them because they get too soft.

FAQs

Can I make these without protein powder?

Yes, I can leave it out or replace it with nut butter for extra creaminess.

Do I need to use a muffin tin?

I prefer a silicone muffin tin because the bars pop out easily, but lined metal muffin tins also work.

Can I make them ahead of time for a party?

Yes, I make them the day before and keep them in the freezer until serving. They’re actually best frozen.

What type of chocolate works best?

I like using refined sugar-free white chocolate, but dark or milk chocolate works too depending on the flavor I’m going for.

How long do these last in the freezer?

They stay fresh for up to 3 months in an airtight container.

Conclusion

Pumpkin ice cream cookie bars are one of my favorite fall desserts because they strike the perfect balance between cozy pumpkin spice flavors and refreshing ice cream-like texture. I love how simple they are to make, and I can always adjust the recipe to fit my dietary needs or cravings. Whenever I make a batch, they never last long in my freezer—I keep coming back for just one more.