The first chilly days of autumn always send me reaching for cinnamon, nutmeg, and pumpkin. This year, I decided to put a fun spin on a seasonal favorite and came up with Pumpkin Pie Twists. Think of them as pumpkin pie and puff pastry having a love child—flaky, golden, and filled with warm spiced pumpkin.
They’re quick, they’re cozy, and they bring that unmistakable pumpkin pie flavor in a handheld treat. Perfect for holiday gatherings, weekend brunches, or just when you want the whole house to smell like fall, these twists are a delightful way to celebrate pumpkin season without all the fuss of making a full pie.
Pumpkin Pie Twists
Ingredients
- 1 sheet puff pastry (pre-rolled) thawed if frozen
- 1 cup canned pumpkin purée not pumpkin pie filling
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 egg, beaten for egg wash
- powdered sugar for dusting, optional
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- If needed, roll out puff pastry on a lightly floured surface to about 1/8-inch thickness.
- In a medium bowl, mix pumpkin purée, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and cloves until smooth.
- Spread pumpkin filling evenly over half of the puff pastry sheet, leaving a 1-inch border.
- Fold the other half of the pastry over the filling and press edges lightly to seal.
- Cut the pastry into 1-inch wide strips using a sharp knife or pizza cutter.
- Twist each strip into a spiral and place on prepared baking sheet.
- Brush each twist with beaten egg.
- Bake for 18–20 minutes or until golden brown and crisp.
- Cool slightly, then dust with powdered sugar if desired. Serve warm.
Notes
Nutrition
Why You’ll Love Pumpkin Pie Twists
- Easy Yet Impressive
These twists look like something from a bakery, but they’re surprisingly easy to pull together. Puff pastry does most of the heavy lifting, and the pumpkin-spice filling is a quick stir-and-spread situation. - Pumpkin Pie Flavor in Every Bite
Instead of waiting until Thanksgiving dinner to enjoy pumpkin pie, you can have that same cozy flavor in 35 minutes. These twists are basically pumpkin pie on-the-go! - Family & Kid-Friendly
My kids loved helping twist the pastry strips (though a few got a little wild and turned into “pumpkin squiggles”). It’s a great recipe to make with little hands in the kitchen. - Perfect for Serving & Sharing
They’re portioned into individual twists, making them easy to serve at parties or pack up as edible gifts. Sprinkle with powdered sugar, and you’ll have a dessert that looks fancy but feels approachable.
Ingredients Breakdown (with Substitutions)
For the Pastry
- 1 sheet puff pastry (pre-rolled) – The flaky layers are everything here. You can find puff pastry in the freezer section. Thaw before using.
- Substitution: Crescent roll dough or homemade pie dough in a pinch, though puff pastry gives the best flaky texture.
For the Pumpkin Filling
- 1 cup canned pumpkin puree – Not pumpkin pie filling, just the pure pumpkin.
- Substitution: Homemade pumpkin puree works—just drain any excess liquid first.
- ½ cup granulated sugar – Sweetens the filling.
- Substitution: Coconut sugar or maple sugar for a less refined option.
- ¼ cup brown sugar – Adds caramel-like depth.
- 1 teaspoon ground cinnamon – The star spice of pumpkin pie.
- ¼ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves – The warm spice blend that makes this taste like autumn in pastry form.
For Assembly
- 1 egg, beaten – For brushing and creating a glossy finish.
- Powdered sugar (optional) – A snowy touch on top for presentation.
Step-by-Step Instructions for Pumpkin Pie Twists
- Preheat & Prep
Heat oven to 400°F (200°C). Line a baking sheet with parchment paper. - Roll Out the Pastry
Place puff pastry on a lightly floured surface. Roll gently until about 1/8-inch thickness if not pre-rolled. - Mix the Filling
In a bowl, combine pumpkin puree, sugars, and spices. Stir until smooth and fragrant. - Assemble
Spread filling evenly over half the pastry, leaving a 1-inch border. Fold the pastry over to cover filling and press edges lightly to seal. - Cut & Twist
Use a sharp knife or pizza cutter to slice pastry into 1-inch strips. Twist each strip into spirals and place on baking sheet. - Brush & Bake
Brush each twist with beaten egg. Bake for 18–20 minutes, or until golden and crisp. - Cool & Serve
Let them cool slightly before dusting with powdered sugar. Enjoy warm with coffee, cider, or a cozy blanket.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 twists
Calories: ~150 per twist
Variations, Storage & Serving Ideas
- Glazed Pumpkin Twists: Drizzle with cream cheese glaze instead of powdered sugar.
- Nutty Pumpkin Twists: Sprinkle chopped pecans or walnuts inside the filling before twisting.
- Savory Version: Add a pinch of salt and parmesan cheese to make a fall-inspired appetizer.
- Storage: Keep twists in an airtight container at room temp for 2 days or refrigerate up to 4. Reheat in the oven for crispiness.
- Freezing: Freeze baked twists in a sealed bag for up to 2 months. Reheat in the oven at 350°F until warm.
Pumpkin Pie Twists – FAQs
Can I use homemade pumpkin purée instead of canned?
Yes—just be sure it’s well-drained. Homemade purée often holds extra water, which can soften the pastry.
Blot with paper towels to remove excess moisture before spreading the filling.
Aim for a thick, scoopable texture similar to canned pumpkin purée.
This helps your twists bake up flaky, not soggy.
How do I keep the twists from unraveling while baking?
Press each strip’s ends firmly onto the parchment so they “grip” the pan.
Give every strip a few tight twists for defined spirals that hold shape.
Brush with beaten egg—this acts like edible glue between layers.
Transfer gently to avoid stretching or loosening the spirals.
Can I make Pumpkin Pie Twists ahead of time?
Yes—assemble the twists and freeze them raw on a sheet until firm.
Store in a freezer bag; bake from frozen, adding 2–3 minutes.
Or bake fully, cool, and reheat at 350°F for 5–7 minutes to crisp.
Keep leftovers in an airtight container to maintain texture.
What’s the best way to serve these at a party?
Dust with powdered sugar and serve slightly warm for peak flakiness.
Add small bowls of caramel or whipped cream for dipping fun.
Arrange on a platter with cinnamon sticks for cozy fall vibes.
Offer coffee, hot cider, or chai to complement the spices.
Sweet Endings & More Pumpkin Recipes
Pumpkin Pie Twists are a fall recipe that combines simplicity, flavor, and fun presentation. They’re everything I love about baking in autumn—warm, spiced, and just a little rustic.
Looking for more pumpkin inspiration? Check out these cozy favorites on my blog:
And for daily inspiration, join me on Pinterest and Facebook where I share seasonal baking ideas, cozy recipes, and kitchen stories.