Why You’ll Love This Recipe

I love these pumpkin twists because they’re simple, quick, and irresistibly delicious. The buttery layers of puff pastry puff up beautifully in the oven, while the spiced pumpkin filling brings that familiar, cozy flavor I crave in fall. The drizzle of glaze adds just the right touch of sweetness and shine. They’re wonderful served warm with coffee or tea and make a crowd-pleasing treat for brunches, holidays, or afternoon snacks.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 large egg
2 teaspoons water
4 sheets puff pastry
1 cup canned plain pumpkin
½ cup granulated sugar
1 teaspoon pumpkin pie spice
Coarse sugar (optional)
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract

Directions

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

2. In a small bowl, I whisk together the egg and water to create an egg wash that will help the pastries turn golden and glossy.

3. In a separate bowl, I mix the canned pumpkin, granulated sugar, and pumpkin pie spice until smooth and well combined.

4. I lay out one sheet of puff pastry at a time and evenly spread a thin layer of the pumpkin mixture over the surface, leaving a small border around the edges.

5. I roll the pastry gently, leaving a connection at the top, then slice it down the center lengthwise.

6. I twist the two long strips together to form a spiral, shaping each twist as desired.

7. I place the twists on the prepared baking sheet, brush the tops with egg wash, and sprinkle with coarse sugar for a sparkling, crunchy finish.

8. I bake them for 30–35 minutes, or until they’re puffed and golden brown.

9. Once baked, I let them cool for about 10 minutes while I prepare the glaze.

10. I whisk the powdered sugar, milk, and vanilla extract together until smooth, then drizzle it over the cooled twists before serving.

Servings and Timing

This recipe makes about 12 twists and takes a total of 55 minutes, including prep, baking, and cooling time.

Variations

Sometimes I like to add a handful of chopped pecans or walnuts to the pumpkin filling for extra crunch. When I want something a little richer, I mix a few tablespoons of cream cheese into the filling for a creamy twist. For a festive touch, I sprinkle cinnamon sugar over the top before baking or add a bit of maple syrup to the glaze for deeper flavor. I’ve even made a chocolate version by adding mini chocolate chips to the pumpkin mixture—it’s amazing.

Storage/Reheating

I store any leftover pumpkin twists in an airtight container at room temperature for up to 2 days or refrigerate them for up to 4 days. To reheat, I place them in a 325°F oven for about 5–8 minutes until warm and crisp again. They also freeze well—once cooled, I wrap them individually in plastic and freeze for up to a month. When ready to enjoy, I reheat them straight from the freezer in the oven until hot.

FAQs

Can I use homemade pumpkin puree?

Yes, I often use homemade puree—just make sure it’s thick and not watery for the best texture.

How can I keep the pastry from getting soggy?

I spread a thin, even layer of pumpkin filling and keep the puff pastry cold until baking.

Can I use store-bought pumpkin pie filling?

You can, but since it’s already sweetened and spiced, I reduce or skip the added sugar and spice.

Can I make these ahead of time?

Yes, I prepare the twists up to the baking step and keep them covered in the fridge for a few hours. I bake them fresh when ready to serve.

What’s the best way to shape them?

I like to twist the dough strips loosely—it creates pretty layers that bake evenly.

Can I skip the glaze?

Yes, they’re delicious without it, but the glaze adds a lovely sweetness and shine.

Do I need to thaw puff pastry before using?

Yes, I thaw it in the fridge until just pliable but still cold—it’s easier to handle that way.

Can I add other spices?

Absolutely. I sometimes add a pinch of nutmeg, cloves, or ginger to enhance the pumpkin flavor.

How do I prevent filling leaks?

I avoid overfilling and press the edges lightly to seal before twisting.

Can I use a different pastry?

If I don’t have puff pastry, crescent roll dough or pie crust works in a pinch, though the texture will be less flaky.

Conclusion

I love how these Pumpkin Twists bring all the cozy flavors of fall into a flaky, golden pastry. They’re simple to prepare, beautiful to serve, and absolutely delicious. Whether I’m making them for a family breakfast, a festive brunch, or just a sweet afternoon treat, they always fill the kitchen with warmth and that irresistible pumpkin spice aroma.