These Pumpkin Pie Twists are the perfect little treats to bring all the cozy fall vibes right into your kitchen. Flaky, buttery pastry wraps around a warm, spiced pumpkin filling that’s just sweet enough without being too heavy. The twists have a lovely crunch on the outside with a soft, gooey center that says ‘hello, autumn!’ in every bite.
I love making these twists when the weather turns crisp and the leaves start falling because they fill the house with that amazing pumpkin spice smell that makes everything feel snug and inviting. They’re super fun to prepare too—twisting the dough feels like a little autumn craft project, and I always find myself sneaking a piece or two before they even get to the table.
My favorite way to enjoy these is with a cup of hot apple cider or a creamy latte. They’re great as a quick breakfast, a cozy afternoon snack, or a sweet finish to a simple dinner. If you want to add a little something extra, a drizzle of icing or a sprinkle of powdered sugar on top never hurts. These pumpkin pie twists always remind me of chilly afternoons spent wrapped in a soft blanket and the simple joy of a homemade treat.
Key Ingredients & Substitutions
Puff Pastry: This creates the flaky, buttery layers of the twists. If you’re short on time, store-bought puff pastry is perfect. For a gluten-free option, try a gluten-free puff pastry or phyllo dough, though the texture will be a bit different.
Pumpkin Puree: Use canned pumpkin puree for convenience or make it fresh by roasting and pureeing pumpkin. Avoid pumpkin pie filling as it has added spices and sugar. You can substitute with sweet potato or butternut squash puree if needed.
Spices (Cinnamon, Nutmeg, Ginger, Cloves): These warm spices give the pumpkin filling its classic fall flavor. If you don’t have all of them, just cinnamon and nutmeg will still give great taste. Adjust amounts based on your spice preference.
Egg Wash: Brushing beaten egg adds a golden, shiny finish. If you want a vegan version, brush the twists with almond milk or melted coconut oil instead.
Sugars (Brown and Granulated): Brown sugar adds moisture and depth to the filling, while granulated sugar with cinnamon gives a nice crunchy coating. Maple sugar could be an interesting swap for a natural sweetener.
Icing: Powdered sugar combined with milk and vanilla gives a sweet drizzle to finish. For a dairy-free approach, use plant-based milk or lemon juice for a bright glaze.
How Do You Twist Puff Pastry with Pumpkin Filling Without It Breaking?
Twisting the puff pastry with pumpkin filling may seem tricky, but with a gentle touch, you’ll get pretty twists every time. Here’s what helps:
- Don’t overload the filling. Spread a thin, even layer to keep the dough flexible and prevent breaks.
- Gently fold the pastry over the filling and press the edges firmly but lightly to seal, so the filling won’t leak out.
- Hold the ends securely and twist slowly to keep the shape intact. It’s okay if the twists aren’t perfect – rustic is cozy!
- Chill the dough slightly if it gets too soft while working; cold pastry handles twists better.
- Brush with egg wash before baking to help hold the twist shape and enhance the golden color.
Equipment You’ll Need
- Baking sheet with parchment paper or silicone mat – I recommend this to keep the twists from sticking and for easy cleanup.
- Mixing bowls – useful for blending the pumpkin filling and preparing the icing; a must-have for any kitchen.
- Pizza cutter or sharp knife – makes even cuts in the puff pastry for uniform twists.
- Pastry brush – helps you evenly apply the egg wash for a golden finish.
- Whisk – quick and easy for mixing the icing to drizzle over the baked twists.
Flavor Variations & Add-Ins
- Swap pumpkin for sweet potato or butternut squash puree for a different earthy flavor that still works well with spices.
- Add chopped walnuts or pecans on top before baking for extra crunch and nutty flavor.
- Mix in a sprinkle of ginger or cardamom into the pumpkin filling for a spice kick.
- Instead of icing, drizzle with caramel sauce or honey for a richer, sweeter finish.
Pumpkin Pie Twists That Will Make Your Fall Cozy and Sweet
Ingredients You’ll Need:
For the Twists:
- 1 package (2 sheets) puff pastry, thawed
- 1/2 cup pumpkin puree
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon (for sprinkling)
For the Icing:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 15-18 minutes to bake. Allow a few minutes for cooling and icing drizzle before serving. Overall, you’ll have a tasty fall treat ready in under 45 minutes.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and to make cleanup easier.
2. Mix the Pumpkin Filling:
In a medium bowl, stir together pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract. Mix well so all the warm spices blend evenly with the pumpkin.
3. Cut and Fill the Puff Pastry:
Unfold one thawed puff pastry sheet onto a lightly floured surface. Cut it into six equal strips using a knife or pizza cutter. Spread a thin, even layer of the pumpkin filling on each strip, leaving a small margin along the edges.
4. Fold and Twist:
Carefully fold each strip in half lengthwise, covering the pumpkin filling. Press gently along the edges to seal. Hold both ends of each strip and twist several times to create a spiral shape. Place your twists on the prepared baking sheet.
5. Add Egg Wash and Sugar Topping:
Brush the twists with beaten egg for a nice golden shine. Mix together granulated sugar and cinnamon, then sprinkle this generously over the twists for a sweet, crunchy finish.
6. Bake and Cool:
Bake your pumpkin twists for 15-18 minutes or until puffed and golden brown. When done, remove from the oven and let cool slightly on a wire rack.
7. Prepare and Drizzle Icing:
While baking, whisk together powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle this icing over the warm twists just before serving.
Enjoy these cozy pumpkin pie twists fresh with your favorite warm drink for the perfect fall treat!
Can I Use Frozen Puff Pastry for This Recipe?
Yes! Just be sure to thaw it completely in the refrigerator overnight before using. This will make it easier to handle and help it bake evenly.
How Can I Store Leftover Pumpkin Pie Twists?
Store any leftovers in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 5 days and warm in the oven before serving to restore crispiness.
Can I Make These Twists Ahead of Time?
Absolutely! Prepare and twist the pastries, then freeze them on a baking sheet before transferring to a freezer bag. When ready, bake them straight from frozen—just add a few extra minutes to the baking time.
What Can I Substitute for Pumpkin Puree?
You can swap pumpkin puree with sweet potato or butternut squash puree. Both offer a similar texture and a delicious flavor that pairs beautifully with the warm spices in this recipe.