Golden, flaky, and warmly spiced, these Pumpkin Pie Twists are everything you love about fall desserts in a playful, twisty shape. Whether you serve them as a cozy brunch treat, an after-school snack, or a last-minute holiday dessert, they’re sure to win over pumpkin lovers and pie skeptics alike.
Best of all? They use puff pastry, making them a breeze to whip up. Each twist is layered with a velvety pumpkin spice filling and baked until crisp on the outside with a gooey center. A light dusting of cinnamon sugar gives just the right touch of crunch and sweetness.
What Kind of Puff Pastry Should I Use?
For ease and consistency, frozen store-bought puff pastry works beautifully in this recipe. Just make sure to thaw it according to the package instructions and work quickly once it’s soft. If you prefer homemade, go for it—the flaky layers will only be more buttery and rich. Either way, look for puff pastry that uses real butter for the best flavor.
Ingredients for the Pumpkin Pie Twists
- 1 sheet puff pastry, thawed
- ½ cup pumpkin puree
- 3 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 egg (for egg wash)
- 2 tablespoons granulated sugar (for dusting)
- Optional: caramel or chocolate sauce for dipping
How To Make the Pumpkin Pie Twists
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. In a small bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, and nutmeg until smooth.
Step 2: Roll and Fill
Roll out the puff pastry on a lightly floured surface to smooth any creases. Spread the pumpkin mixture evenly over half of the sheet. Fold the other half over the filling, pressing gently to seal.
Step 3: Cut and Twist
Use a sharp knife or pizza cutter to slice the folded pastry into strips about 1 inch wide. Twist each strip gently and place it on the prepared baking sheet, spacing them apart.
Step 4: Brush and Sprinkle
Whisk the egg and brush it over the twists. Sprinkle the tops with granulated sugar for extra crunch.
Step 5: Bake and Enjoy
Bake for 18–20 minutes or until golden brown and puffed. Let them cool slightly before serving. Enjoy warm, or serve with a drizzle of caramel or chocolate sauce.
How to Serve and Store Pumpkin Pie Twists
Pumpkin Pie Twists are best served warm, fresh out of the oven with their crispy edges and soft, spiced centers. They pair wonderfully with coffee or spiced cider and make a perfect addition to any fall-themed breakfast or dessert table.
To store, let the twists cool completely and place them in an airtight container at room temperature for up to 2 days. To reheat, pop them in a toaster oven for a few minutes to revive their crispiness.
Frequently Asked Questions
How do I keep the twists from unraveling?
Pinch the ends slightly after twisting and gently press them onto the baking sheet to keep their shape while baking.
Can I make these ahead of time?
Yes! You can assemble and refrigerate them uncooked for a few hours, then bake when ready to serve.
Can I freeze them?
Baked twists can be frozen. Let them cool, then wrap in foil and place in a freezer-safe bag. Reheat in the oven without thawing.
Can I use pumpkin pie filling instead of puree?
It’s best to use pumpkin puree to control the sweetness and spices, but if using pumpkin pie filling, reduce or omit added sugar and spices.
Can I add nuts or other fillings?
Definitely! Chopped pecans or walnuts make a delicious addition to the filling for some extra texture.
Want More Fall Dessert Ideas?
If these Pumpkin Pie Twists made you smile, check out some of these cozy favorites:
- Irresistible Pecan Pie Bites for a miniature classic with a crunch.
- Cherry Chocolate Cheesecake for tart, chocolatey indulgence.
- Nutella French Toast Casserole for brunch that’s both rich and comforting.
- Cinnamon Donut Bread if you love spice and sweetness in loaf form.
- Sopapilla Cheesecake Bars for a creamy-crunchy twist on a favorite.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you add nuts or maybe a chocolate drizzle? Try something new?
I love hearing how you make these recipes your own. Questions are welcome too—let’s make baking more fun together.
More daily fall treats over at my Pinterest: Nina Dishes
Pumpkin Pie Twists
- Total Time: 30 minutes
- Yield: 12 twists
- Diet: Vegetarian
Description
Flaky, spiced, and sweet, these Pumpkin Pie Twists are a quick fall treat made with puff pastry and a velvety pumpkin filling. They bake up golden and crisp with a cinnamon sugar crunch—perfect for cozy mornings or festive gatherings.
Ingredients
1 sheet puff pastry, thawed
0.5 cup pumpkin puree
3 tablespoons brown sugar
1 teaspoon pumpkin pie spice
0.5 teaspoon cinnamon
0.25 teaspoon nutmeg
1 egg
2 tablespoons granulated sugar
Caramel or chocolate sauce (optional)
Instructions
1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, and nutmeg until smooth.
3. Roll out puff pastry and spread the pumpkin mixture on half. Fold the pastry over to cover the filling.
4. Slice into 1-inch strips using a sharp knife or pizza cutter. Twist each strip and lay on the baking sheet.
5. Brush with whisked egg and sprinkle with granulated sugar.
6. Bake for 18–20 minutes or until golden brown. Serve warm with caramel or chocolate if desired.
Notes
For best flavor, use puff pastry made with real butter.
Don’t skip the egg wash—it helps give a beautiful golden color.
Serve with dipping sauces like caramel for extra flair.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 twist
- Calories: 130
- Sugar: 6g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 18mg
Keywords: pumpkin pie, fall dessert, puff pastry, pumpkin twists
