Pumpkin Pie Puff Pastry Twists – Sweet, Spiced & Shareable
My Cozy Spin on Pumpkin Pie Puff Pastry Twists
You ever have one of those weekends where you’re just craving something autumn-y—like pumpkin pie—but the thought of dragging out every bowl in the kitchen makes you, well, less “fall joy” and more “Why do I cook at all?” That’s exactly how these Pumpkin Pie Puff Pastry Twists came about. Honestly, last Thanksgiving, I cobbled this together when I totally forgot to pre-make dessert (whoops), and somehow? Everyone kept sneaking back for more instead of my actual pie. So now, even if there is a pie, people still badger me for the twists. Go figure. Anyway, if you like flaky pastry, cinnamon, and, you know, snacks you can grab while talking at the fridge—these are for you.
Why You’ll Love This (Or Why I Do, Anyway)
I make these twists whenever people are coming over and I want to look like I tried—all while barely dirtying a spoon. My family goes crazy for them because they’re basically pumpkin pie in finger food form (also, fewer forks to wash later). Sometimes I’ll do a big batch if I’m feeling ambitious; other times, it’s just me and a pot of tea, and, yeah, maybe I eat too many. I’ve tried skipping the egg wash before, but then they don’t get that glossy, golden finish and everyone notices (including one of my cats, who has weird pastry opinions for a cat). And if you’ve got little ones around, the twisting part is kind of fun—messy, sure, but fun.
Gathering What You Need (and Some Swaps)
- 2 sheets of thawed puff pastry (any brand is fine—Grandma swore by Pepperidge Farm, but honestly, whatever’s in the freezer at the shop will do)
- 1/2 cup of pumpkin puree (sometimes I use sweet potato puree if I can’t find pumpkin—nobody really notices)
- 1/4 cup brown sugar
- 1 tsp pumpkin pie spice (or wing it: half cinnamon, a shake of nutmeg, pinch of ground ginger will get you close enough)
- 1 egg, beaten (brushes on top for shine—but if you’re vegan, a splash of non-dairy milk works fine)
- 2 tsp granulated sugar (to sprinkle on the outside, so it crisps up a bit—totally optional though)
- Pinch of salt
- Optional: A little vanilla extract, or some crushed pecans/walnuts if you’re feeling fancy
Time to Twist: How I Actually Make These
- Preheat your oven to 200°C (or about 400°F for my American pals). Line a large-ish baking sheet with parchment paper. If you forget the parchment like I have, butter up that tray so things don’t stick too badly.
- Roll out one sheet of puff pastry on a lightly (ish) floured surface. Even though the box says it’s ready to go, sometimes it sticks. Sigh.
- Mix together pumpkin puree, brown sugar, pumpkin pie spice, pinch of salt, and a dash of vanilla (if you want). This is where I usually sneak a taste to check the spice—you should too. It’s your kitchen.
- Spread the pumpkin mess all over the pastry, edge to edge. Not too thick or it’ll squish out later.
- Lay the second sheet of pastry right on top, like a pastry sandwich. Press down gently everywhere. Looks a bit lumpy at this stage? Welcome to the club.
- Slice the stack into strips—anywhere from 1 to 2cm wide. If your lines aren’t perfectly straight, well, who’s checking?
- Twist each strip up (see how it kinda looks like a sweet corkscrew?) and lay on your tray. If filling oozes, that’s fine. It’ll caramelize and get deliciously messy.
- Brush with the beaten egg. Sprinkle on a pinch more sugar for crunch.
- Bake for 15 to 20 minutes, or until golden brown and puffed up enough to make you do a little happy dance. I sometimes flip the tray halfway if my oven’s being moody.
Tried and True Notes (From Slightly Repeated Mistakes)
- Let your pastry thaw, but don’t let it get warm and floppy. If it sticks to the counter, toss it in the fridge for 10 minutes—it’ll behave.
- Don’t overdo the filling: too much, and it escapes everywhere. (Happens to the best of us.)
- Actually, I find it works better if you slice the pastry with a pizza cutter rather than a knife—less drag, less mess.
Things I’ve Tried: Winner and Loser Variations
- Cream cheese swirl: A tablespoon or two in with the pumpkin is dreamy, but makes them a bit more gooey. Not great for crispiness, but lush.
- Nutella instead of pumpkin? Honestly, turned out kind of bland. Stick with the spice.
- Chopped pecans on top give a nice crunch—if you’re not allergic (or, like me, just out of nuts and unwilling to run to the shop again).
Stuff You’ll Need (But Don’t Panic If You Don’t Have It)
- Baking sheet—any size will do, just space your twists so they aren’t elbowing each other
- Parchment paper (or butter for greasing; or honestly just cook a little longer and scrape them off with a spatula if you must)
- Pizza cutter for slicing is ideal, but a sharp-ish knife gets you there eventually
- Pastry brush for the egg, but in a pinch, your fingers or a bit of kitchen paper works (yes, I’ve done it)
Keeping Them Fresh
I could tell you these keep in an airtight container for up to 2 days, but honestly? In my house, it never lasts more than a day. If you do need to stash them, cool them completely and store at room temp; they re-crisp if you pop them in the oven for 3 minutes. Microwaving, though… makes ’em a bit soggy. Your call!
How I Love to Serve These (and a Weird Family Tradition)
Great with coffee, obviously, but my uncle dunks them in his evening tea (sacrilege, maybe?). Sometimes I drizzle on a quick icing (powdered sugar and a splash of milk—no measuring, just wing it) if I want to feel posh. Around here, they get piled on a cutting board in the middle of the table, and people just grab ‘em while we argue over who has to do the dishes.
Pro Tips Learned the Hard Way
- I once tried to rush unrolling the pastry while it was frozen. It cracked to pieces. Don’t do that—let it thaw a bit first.
- Slicing the strips too thin means you get more filling blowout (but if messy is your thing, go for it)
- Overbaking gets you dry pastry, so check early and don’t wander off watching TV—guilty as charged.
FAQ – What Folks Actually Ask Me
- Can I make these ahead? Sure thing! I sometimes shape and chill them on the tray, then bake just before serving. Fresh is best, though.
- What do I do if my filling runs everywhere? Not to worry! It always looks a little wild, but that caramelized sugar on the parchment is—honestly—my favorite nibble.
- Can I freeze them after baking? You can, but the texture loses some crunch. If you must, reheat in a hot oven. Not sure I’d serve to guests after freezing, but for a midnight snack? Go off.
- What if I want to use real pumpkin? Cook and puree it well, but it’ll be wetter—so blot with paper towels. Or just use canned (easier, and nobody judges).
By the way, if you want a deeper dive on working with puff pastry, Sally’s Baking Addiction has this great guide. And for homemade pumpkin spice blends (or a bit of spice history, I went down a rabbit hole over on Epicurious). Also, pumpkin leftovers? Make soup, or honestly, just sneak a spoonful while nobody’s watching.
So, there it is— Pumpkin Pie Puff Pastry Twists that taste like autumn, look like you tried way harder than you did, and will probably disappear before you can even brag about making them. (Oh, and don’t forget the kitchen timer. Once I set the oven and, well, let’s just say the smoke alarm did the reminding for me.)
Ingredients
- 1 sheet puff pastry, thawed
- 1/2 cup pumpkin puree
- 3 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- 1 tablespoon brown sugar (for sprinkling)
Instructions
-
1Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
-
2In a bowl, mix together the pumpkin puree, granulated sugar, pumpkin pie spice, ground cinnamon, and vanilla extract until well combined.
-
3Roll out the puff pastry sheet on a lightly floured surface. Evenly spread the pumpkin mixture over half of the sheet.
-
4Fold the puff pastry over to cover the filling, gently pressing down. Cut into 8 strips using a sharp knife or pizza cutter.
-
5Twist each strip several times and place them on the prepared baking sheet. Brush with beaten egg and sprinkle with brown sugar.
-
6Bake for 16–18 minutes or until golden and puffy. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
