Description
Flaky, golden, and filled with sweet spiced pumpkin, these Pumpkin Twists are an easy yet elegant fall pastry. Finished with a vanilla glaze, they’re perfect for breakfast, brunch, or dessert and bring all the cozy flavors of pumpkin season to your table.
Ingredients
1 large egg
2 tsp water
4 sheets puff pastry
1 cup canned plain pumpkin
1/2 cup granulated sugar
1 tsp pumpkin pie spice
Coarse sugar (optional)
1 cup powdered sugar
1 tbsp milk
1 tsp vanilla extract
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk together the egg and water in a small bowl to make an egg wash.
- In another bowl, mix pumpkin, granulated sugar, and pumpkin pie spice until smooth.
- Lay one sheet of puff pastry on a flat surface and spread a thin layer of pumpkin mixture evenly, leaving a small border around the edges.
- Roll the pastry gently, keeping one end connected, then slice lengthwise down the center.
- Twist the two long strips together to form a spiral and shape as desired.
- Place twists on the baking sheet, brush with egg wash, and sprinkle with coarse sugar if using.
- Bake for 30–35 minutes, until puffed and golden brown.
- Cool for 10 minutes. In a small bowl, whisk powdered sugar, milk, and vanilla until smooth, then drizzle over cooled twists before serving.
Notes
Add chopped pecans or walnuts to the filling for crunch.
Mix cream cheese into the pumpkin filling for a creamy variation.
Sprinkle cinnamon sugar on top before baking or use maple syrup in the glaze for deeper flavor.
Add mini chocolate chips to the pumpkin filling for a dessert twist.
Store leftovers in an airtight container for up to 2 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Pastry
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 twist
- Calories: 210
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
