Pumpkin Pie Twists
These Pumpkin Pie Twists capture all the cozy, spiced flavor of a classic pumpkin pie in an easy, flaky puff pastry treat. Perfect for fall breakfasts, snacks, or holiday desserts, they’re simple to make and irresistibly fun to eat.
Equipment
- Large baking sheet for baking the twists
- Parchment paper to prevent sticking
- Sharp knife or pizza cutter for cutting pastry strips
- Mixing bowl and whisk for preparing the filling
Ingredients
- 2 sheets pre-rolled puff pastry, thawed
- 1 cup 100% pure pumpkin puree
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- pinch ground cloves
- 1 large egg, beaten (for egg wash)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and cloves until smooth.
- Lay one puff pastry sheet on a lightly floured surface. Spread pumpkin mixture evenly over it. Place second puff pastry sheet on top.
- Cut into 1-inch wide strips with a sharp knife or pizza cutter.
- Twist each strip several times from both ends to form spirals. Place twists on prepared baking sheet.
- Brush tops with beaten egg wash for a golden finish.
- Bake for 15–20 minutes, until puffed and golden brown. Cool slightly, then dust with powdered sugar if desired.
Notes
For best results, serve warm on the day they are baked. Try adding chopped pecans, walnuts, or chocolate chips for fun variations. A drizzle of powdered sugar glaze also makes them extra festive!