Warm Pumpkin Pie Twists

These pumpkin pie twists capture all the cozy fall flavors you love in a flaky, golden pastry. They come together quickly and make a perfect treat for a casual get-together or a comforting snack on a chilly afternoon.

I first shared these at a family brunch last Thanksgiving and they disappeared within minutes. Now they are a staple whenever I want something festive yet fuss-free.

Ingredients

• One sheet of puff pastry: look for a high-quality brand that is well-layered for extra flakiness
• Half a cup of canned pumpkin puree: choose pure pumpkin rather than pumpkin pie filling to control sweetness and spice
• Granulated sugar: adds sweetness and balances the earthiness of pumpkin
• Brown sugar: brings moisture and a hint of caramel flavor
• Cinnamon: essential warming spice, opt for fresh ground if possible for best aroma
• Nutmeg: adds a subtle nutty kick, freshly grated is ideal
• Ginger: provides a gentle spicy brightness
• Ground cloves: a small amount intensifies the fall flavor profile
• One egg beaten for egg wash: ensures a shiny golden finish on the twists
• Powdered sugar for dusting: optional, but adds a lovely light sweetness and visual appeal

Instructions

Preheat the oven:

Heat the oven to 400 degrees Fahrenheit or 200 degrees Celsius. Line a baking sheet with parchment paper to prevent sticking and promote even browning.

Roll out the puff pastry:

On a lightly floured surface take the thawed puff pastry sheet and gently roll it out just enough to smooth any creases without tearing. This step allows the filling to spread evenly.

Mix the pumpkin filling:

Combine the pumpkin puree with granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and cloves in a medium bowl. Stir thoroughly until you have a smooth, homogenous mixture.

Spread the filling:

Spoon the pumpkin mixture evenly over half of the rolled pastry leaving about a quarter inch border all around. This keeps the filling secured during baking.

Fold and seal:

Carefully fold the pastry sheet in half over the filling to create a rectangle. Press gently along the edges and the middle to seal the pumpkin inside.

Cut into strips:

Using a sharp knife or pizza cutter slice the folded pastry into 1 inch wide strips. Maintaining even widths helps the twists bake uniformly.

Twist the strips:

Take each strip between your hands and twist it gently several times to form a spiral shape. Lay the twists flat on the prepared baking sheet leaving some space between each.

Apply the egg wash:

Brush each twist lightly with the beaten egg. This step gives the pastry a beautiful golden sheen as it bakes and adds visual appeal.

Bake the twists:

Place the baking sheet in the preheated oven and bake for 18 to 20 minutes until the twists puff up and become golden brown all over.

Cool and serve:

Remove from oven and allow the twists to cool slightly on a wire rack. Dust with powdered sugar for an optional extra touch of sweetness before serving.

These pumpkin pie twists are among my favorite treats when the cooler weather arrives. The combination of soft pumpkin filling with the flaky exterior reminds me of sharing stories by the fireplace with family. The cinnamon and nutmeg aroma instantly brings a smile and warm memories every time I bake them.

Storage tips

Store any leftovers in an airtight container at room temperature for up to two days. To revive the crispiness, warm them in a toaster oven or regular oven at low heat before serving. Avoid the microwave as it can make the pastry soggy.

Ingredient substitutions

If you cannot find puff pastry you can use croissant dough for a slightly different but equally delicious flaky texture. For the pumpkin spice blend consider using a pre-mixed pumpkin pie spice to save time. Maple syrup or honey may substitute granulated sugar for a different flavor profile though this may affect the texture slightly.

Serving suggestions

These twists are delightful on their own with a side cup of hot coffee or chai tea. For a special occasion, drizzle with caramel sauce or pair with a scoop of vanilla ice cream. They also make a charming addition to any festive brunch spread.

These pumpkin pie twists are an easy, festive treat ready in under 40 minutes. Serve them warm for best flavor and texture.

Your Recipe Questions Answered

→ What type of pastry is best for these twists?

Frozen puff pastry sheets thawed until pliable work best, providing a flaky and light texture once baked.

→ Can I use fresh pumpkin instead of canned puree?

Yes, but fresh pumpkin should be cooked and pureed until smooth to match the texture and moisture of canned puree.

→ How do I prevent the twists from losing their shape during baking?

Ensure the pumpkin filling is not too wet and handle the twists gently when forming spirals. Using an egg wash helps set the shape and creates a golden finish.

→ Are there spice alternatives if I don't have all listed spices?

A pumpkin pie spice blend can be used as an all-in-one substitute for cinnamon, nutmeg, ginger, and cloves.

→ How should leftover twists be stored?

Store cooled twists in an airtight container at room temperature for up to two days. Reheat briefly to restore flakiness.

→ Can nuts be added to these twists?

Yes, finely chopped nuts added before folding provide extra crunch and enhanced flavor.