Pumpkin Pie Twists are a fun and tasty twist on classic pumpkin pie flavors. They’re made with flaky, golden puff pastry, swirled with spiced pumpkin filling that’s sweet and warmly aromatic. These little twists have that perfect mix of crispy, buttery dough and soft, flavorful pumpkin inside, making them a great treat for fall or anytime you want a cozy snack.
I love making these twists because they come together quickly, and you don’t have to worry about baking a whole pie. Plus, they’re the perfect size for sharing! One of my favorite things to do is sprinkle a little cinnamon sugar on top right before baking to add an extra touch of sweetness and crunch. It always makes the house smell amazing, and everyone can’t wait to grab one.
These Pumpkin Pie Twists are perfect served warm from the oven, maybe with a cup of coffee or tea. I like to have them as a simple dessert after dinner or as a festive addition to holiday gatherings. They’re easy enough to make for a casual day but special enough to bring out when you want something a bit more fun than just pumpkin pie. I’m pretty sure once you try them, they’ll become one of your favorite pumpkin treats too!
Key Ingredients & Substitutions
Puff Pastry: This is the star for that flaky, buttery texture. Store-bought works perfectly for convenience. If you want a gluten-free option, look for gluten-free puff pastry or try phyllo dough for a different, crispier twist.
Pumpkin Puree: Use canned pumpkin puree for consistent flavor and texture. Avoid pumpkin pie filling since it has added sugar and spices. Homemade pumpkin puree works well too if you want it fresh and natural.
Spices: The cinnamon, nutmeg, ginger, and cloves bring that warm pumpkin pie taste. Feel free to adjust the amounts to your liking or use pre-mixed pumpkin pie spice for an easy swap.
Vanilla Extract: Adds depth to the filling. If you don’t have vanilla, a pinch of maple syrup or almond extract can be nice alternatives.
How Do I Get Perfectly Twisted Puff Pastry That Holds Its Shape?
Twisting the pastry is fun but can be tricky if the dough is too soft or dry. Here’s how I make sure the twists hold nicely:
- Chill the dough before rolling it out to keep it firm but pliable.
- Spread the filling evenly but keep it thin to avoid soggy twists and easy folding.
- Use a sharp knife or pizza cutter for clean strips, about 1 inch wide.
- Twist each strip firmly but gently so it keeps shape without tearing.
- Brush with egg wash right before baking—it helps the twists brown beautifully and hold their shape.
Following these steps, you’ll get golden brown, crisp twists that look as good as they taste!
Equipment You’ll Need
- Baking sheet – a flat tray to bake your twists evenly without sticking.
- Parchment paper – keeps the twists from sticking and makes cleanup easy.
- Sharp knife or pizza cutter – helps you cut clean, straight strips quickly.
- Mixing bowl – for combining the pumpkin with spices smoothly.
- Pastry brush – to apply the egg wash for a shiny, golden crust.
- Wire rack – cool your twists evenly without sogginess.
Flavor Variations & Add-Ins
- Add a sprinkle of chopped nuts (pecans or walnuts) inside the filling for crunch and nutty flavor.
- Mix in cream cheese with the pumpkin for a richer, creamier twist.
- Try swapping pumpkin puree for sweet potato puree for a sweeter, earthier taste.
- Sprinkle a little ground cardamom or allspice for a different warm spice note.
How to Make Pumpkin Pie Twists
Ingredients You’ll Need:
- 1 sheet of puff pastry (thawed if frozen)
- 1/2 cup pumpkin puree
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tsp vanilla extract
- 1 egg (for egg wash)
- 1 tbsp granulated sugar (for sprinkling)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 12-15 minutes to bake. So in just under 30 minutes, you’ll have delicious pumpkin twists ready to enjoy!
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 twists from sticking and make cleanup easier.
2. Mix the Pumpkin Filling:
In a small bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract. Stir everything together until it’s smooth and well mixed.
3. Prepare the Puff Pastry:
On a lightly floured surface, unroll or roll out your puff pastry sheet into a rectangle shape. Spread the pumpkin mixture evenly over half of the pastry.
4. Fold, Cut, and Twist:
Fold the other half of the pastry over the filling, gently pressing down to seal it. Use a sharp knife or pizza cutter to slice the folded pastry into 1-inch wide strips. Take each strip and twist it a few times to create that classic spiral shape, then place them on your prepared baking sheet.
5. Finish and Bake:
Beat the egg in a small bowl and brush each twist lightly with the egg wash. Next, sprinkle some granulated sugar on top for a crunchy, sweet finish. Bake your twists in the preheated oven for 12-15 minutes or until they’re golden brown and puffed up.
6. Cool and Serve:
Once baked, remove the twists from the oven and let them cool slightly on a wire rack. Serve warm for the best flaky and spiced taste.
Enjoy your flaky, spiced Pumpkin Pie Twists as a delightful fall treat!
Can I Use Frozen Puff Pastry for Pumpkin Pie Twists?
Yes! Just be sure to thaw the puff pastry completely in the fridge before using. This makes it easier to roll out and prevents tearing when you twist the strips.
Can I Make Pumpkin Pie Twists Ahead of Time?
Absolutely! Prepare the twists and place them on the baking sheet, then cover and refrigerate for up to 24 hours before baking. When ready, bake straight from the fridge, adding a couple extra minutes if needed.
How Should I Store Leftover Pumpkin Pie Twists?
Store leftovers in an airtight container at room temperature for up to 2 days. To keep them crisp, reheat briefly in the oven or toaster oven instead of the microwave.
Can I Substitute the Pumpkin Puree?
Yes, you can substitute mashed sweet potato or butternut squash puree for pumpkin if you like. The flavors will be a bit different but still delicious and spiced!
