Name: Pumpkin Pie Twists
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 sheet puff pastry, thawed; 1/2 cup pumpkin puree; 2 tbsp brown sugar; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground ginger; 1/8 tsp ground cloves; 1 egg, beaten (for egg wash); 1 tbsp sugar (for sprinkling)

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Flaky puff pastry twisted with a cozy, spiced pumpkin filling—these Pumpkin Pie Twists are everything I love about fall, wrapped into one easy and irresistible treat. With just a few ingredients and a quick baking time, they’re perfect when I’m craving something warm, sweet, and festive without a lot of fuss.

Pumpkin Pie Twists

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 sheet puff pastry, thawed

½ cup pumpkin puree

2 tablespoon brown sugar

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

⅛ teaspoon ground cloves

1 egg, beaten

1 tablespoon sugar (for sprinkling)

Directions

I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a small bowl, I mix the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and cloves until smooth.

I roll out the puff pastry and spread the pumpkin mixture evenly over one half.

Then I fold the other half over the pumpkin filling and gently press it down.

Using a sharp knife or pizza cutter, I cut the pastry into 1-inch strips.

I twist each strip a few times and lay them on the baking sheet.

I brush each twist with beaten egg and sprinkle sugar on top.

I bake them for 12–15 minutes, or until they’re golden and puffed up. I let them cool slightly before serving.

Servings and timing

This recipe makes about 8 twists.

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Calories: Approximately 180 kcal per twist

Variations

I sometimes like to swap the pumpkin puree for sweet potato or apple butter for a new twist on flavor. Adding a bit of cream cheese to the filling makes these even more decadent. For a crunch, I sprinkle chopped pecans or walnuts before twisting. And if I want extra sweetness, I drizzle a simple vanilla glaze over the cooled twists.

Storage/Reheating

I store any leftover twists in an airtight container at room temperature for up to 2 days. To reheat, I pop them in a 300°F (150°C) oven for 5–7 minutes to bring back that fresh-baked texture. I avoid the microwave—it makes them soggy.

FAQs

How do I keep the twists from unrolling while baking?

I press the ends gently onto the parchment after twisting and make sure the folds are tight before placing them on the baking sheet.

Can I use homemade puff pastry?

Yes, I can absolutely use homemade puff pastry—it just adds more time and effort. The store-bought kind works great for quick results.

Are these twists good served cold?

They’re okay cold, but I prefer them slightly warm for that fresh-from-the-oven feel and flavor.

Can I freeze Pumpkin Pie Twists?

Yes, I freeze them after baking. Once cooled, I store them in a freezer-safe bag and reheat in the oven straight from the freezer.

What kind of sugar should I sprinkle on top?

I use regular granulated sugar, but turbinado sugar adds a beautiful crunch and a little sparkle.

Conclusion

Pumpkin Pie Twists are one of my go-to fall treats when I want something festive, quick, and utterly delicious. With just a few pantry staples and minimal prep, I get a batch of warm, flaky, spiced pastries that feel homemade and cozy every time. Whether I serve them for brunch, dessert, or a snack, they always disappear fast.

Recipe:

Pumpkin Pie Twists

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Author: Cheryl
Total Time: 25 minutes
Yield: 8 twists
Diet: Vegetarian

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Description

These Pumpkin Pie Twists are a quick and cozy fall dessert made with flaky puff pastry and a warmly spiced pumpkin filling. Perfect for brunch, dessert, or a festive snack, they’re an easy pumpkin treat packed with autumn flavor.

Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, mix pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and cloves until smooth.
Roll out puff pastry and spread the pumpkin mixture evenly over one half.
Fold the other half over the filling and press gently to seal.
Cut into 1-inch strips and twist each strip.
Place twists on baking sheet, brush with beaten egg, and sprinkle with sugar.
Bake for 12–15 minutes, or until golden brown and puffed.
Cool slightly before serving.