Pumpkin Pie Twists are the perfect treat to bring a little cozy sweetness to your fall days. These flaky, golden twists are filled with warm pumpkin spice filling that tastes just like your favorite pumpkin pie, but with a fun and crispy twist. The mix of cinnamon, nutmeg, and pumpkin creates that classic fall flavor everyone loves.
I always look forward to making these twists when the air starts to get chilly. They’re so simple to prepare, and the smell that fills the kitchen while they bake is like an instant hug. I like to enjoy them fresh out of the oven, still a little warm, with a cup of hot cider or coffee. They’re great for sharing, but honestly, I don’t blame anyone for wanting to keep them all to themselves!
These twists are also super versatile. I like to make a batch to have on hand for breakfast or a midday snack, and they’re a hit at fall gatherings or as an easy dessert. If you want an extra touch, a little drizzle of icing on top makes them feel extra special without much effort. Pumpkin Pie Twists truly capture the spirit of fall in every bite.
Key Ingredients & Substitutions
Puff pastry: This is the base for your twists. I recommend store-bought for ease, but you can use homemade puff pastry if you have time. For a gluten-free option, look for gluten-free puff pastry in specialty stores.
Pumpkin puree: Canned pumpkin works great and saves time. If you prefer fresh, roast and puree your own pumpkin—it adds a lovely fresh flavor. Avoid pumpkin pie filling canned varieties, as they are already sweetened and spiced.
Spices: Cinnamon, nutmeg, ginger, and cloves give that classic pumpkin pie flavor. If you don’t have all, pumpkin pie spice mix is a handy all-in-one substitute.
Egg wash: Brushing the twists with beaten egg makes them golden and shiny. For a vegan option, you can use a milk alternative or simply brush with water, though color may be less vibrant.
How Do You Make Perfect Twists Without Breaking the Puff Pastry?
Puff pastry is delicate, so handle it gently to keep it flaky and layered.
- Thaw the puff pastry fully but don’t let it get warm or sticky.
- Lightly flour your surface and rolling pin to prevent sticking without adding too much flour.
- Roll gently just to smooth folds, don’t overwork the dough or it can become tough.
- When cutting strips, use a sharp knife or pizza cutter for clean edges.
- Twist each strip slowly and gently, so you don’t tear the layers but keep a nice spiral shape.
Following these tips helps maintain the pastry’s puff and flaky texture, making your Pumpkin Pie Twists crisp and light.
Equipment You’ll Need
- Parchment-lined baking sheet – Keeps the twists from sticking and makes clean-up easier.
- Rolling pin – Smooths the puff pastry for even filling distribution.
- Sharp knife or pizza cutter – Cuts the layered pastry into precise strips without crushing.
- Pastry brush – Applies the egg wash evenly for a golden finish.
- Mixing bowls – Combines the pumpkin filling ingredients easily.
Flavor Variations & Add-Ins
- Swap pumpkin puree for sweet potato puree for a slightly different sweetness and vibrant color.
- Mix in chopped pecans or walnuts into the filling for added crunch.
- Add a splash of bourbon or rum to the filling for a warm, boozy note.
- Replace granulated sugar with maple sugar or honey before sprinkling for extra fall flavor.
Pumpkin Pie Twists That Will Make Your Fall Cozy and Sweet
Ingredients You’ll Need:
For The Pastry and Filling:
- 1 package (2 sheets) puff pastry, thawed
- 1 cup pumpkin puree (canned or homemade)
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
For Finishing Touches:
- 1 egg, beaten (for egg wash)
- 2 tablespoons granulated sugar (for sprinkling)
- 1 teaspoon ground cinnamon (for sprinkling)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 15-20 minutes for baking, making the total time around 25-30 minutes. Perfect for a quick and cozy fall treat!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to keep your pumpkin pie twists from sticking and to make cleanup easier.
2. Make the Pumpkin Pie Filling:
In a medium bowl, mix the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract together until everything is well combined. This mixture will give your twists that classic pumpkin pie flavor.
3. Prepare the Puff Pastry:
Unfold the thawed puff pastry sheets on a lightly floured surface. Gently roll each sheet with a rolling pin just enough to smooth out any creases. Be careful not to press too hard to keep the pastry light and flaky.
4. Assemble the Twists:
Spread an even layer of the pumpkin pie filling over one sheet of puff pastry. Place the second sheet of puff pastry on top of the filling layer.
5. Cut and Twist:
Use a sharp knife or pizza cutter to cut the layered pastry into strips about 1 inch wide. Take each strip and gently twist it several times to form a spiral.
6. Bake Your Twists:
Place the twists on your prepared baking sheet with some space between each one. Brush them with the beaten egg to help them turn golden and shiny. Then mix the granulated sugar and ground cinnamon together and sprinkle this over the twists for a sweet, cinnamon finish.
7. Final Baking and Serving:
Bake in your preheated oven for 15-20 minutes until the twists are puffed and golden brown. When done, remove them and let cool slightly on a wire rack. Enjoy warm with your favorite fall drink for a perfectly cozy treat!
Can I use frozen puff pastry for this recipe?
Yes! Just be sure to thaw the puff pastry completely in the refrigerator overnight before using. This helps the dough stay flaky and easier to work with.
Can I make Pumpkin Pie Twists ahead of time?
Absolutely! You can assemble the twists and keep them covered in the fridge for up to 24 hours before baking. Bake fresh when you’re ready for the best puff and crispiness.
How should I store leftover twists?
Store leftovers in an airtight container at room temperature for 1-2 days. To reheat, pop them in a warm oven for a few minutes to refresh the crispness.
Can I substitute pumpkin puree with something else?
Yes! Sweet potato puree works well as a delicious alternative and pairs nicely with the warming spices for a similar fall flavor.