Pumpkin Pie Twists That Will Make Your Fall Cozy and Sweet

When fall rolls in, there’s nothing better than filling your kitchen with the smell of pumpkin spice. These Pumpkin Pie Twists are the perfect way to enjoy all the flavors of classic pumpkin pie in a fun, handheld pastry. With layers of buttery puff pastry and a spiced pumpkin filling, this easy dessert is the kind of recipe you’ll want to make again and again.

Pumpkin Pie Twists are a cozy treat you can whip up in under an hour, making them ideal for busy weeknights, weekend baking, or holiday gatherings. They’re festive enough for Thanksgiving dessert tables but simple enough for a casual snack with your morning coffee. Kids love them, adults can’t resist them, and you’ll be amazed at how little effort it takes to make something so impressive.

Using puff pastry as the base keeps things quick, flaky, and delicious. The pumpkin filling is rich with cinnamon, nutmeg, and a touch of brown sugar for warmth. Bake them until golden, drizzle on a sweet glaze, and you’ve got a pastry shop-worthy treat at home.

If you’re looking for a dessert that’s equal parts nostalgic, easy, and delicious, these Pumpkin Pie Twists deserve a spot on your fall baking list.

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What Makes These Pumpkin Pie Twists Special?

• Quick and easy: Using store-bought puff pastry saves time without sacrificing flavor.

• Perfect fall flavor: Packed with pumpkin puree and warm spices, they capture everything we love about pumpkin pie.

• Family-friendly: Great for kids to help twist and shape before baking.

• Crowd-pleasing: Works for holidays, brunches, or casual coffee breaks.

• Fun twist on tradition: You get all the pumpkin pie flavor without making a full pie crust from scratch.

If you’ve ever wanted the comfort of pumpkin pie in a portable form, this recipe delivers. The twisting technique makes them look fancy, but it’s surprisingly simple (and forgiving).

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Ingredient Notes

• Puff pastry: Store-bought puff pastry sheets are perfect (look for all-butter brands if possible). If you prefer homemade, that works too.

• Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling (which already has sugar and spices).

• Brown sugar: Adds depth and caramel-like sweetness. White sugar works in a pinch.

• Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves. You can make your own if you don’t have it.

• Egg wash: One beaten egg with a splash of water gives the pastry a golden, glossy finish.

• Powdered sugar glaze (optional): For a bakery-style touch, whisk powdered sugar with milk and drizzle over the cooled twists.

Substitutions:

• Use maple syrup instead of brown sugar for extra fall flavor.

• Add cream cheese glaze instead of powdered sugar glaze for richness.

• Try sweet potato puree instead of pumpkin for a different twist.

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How To Make Pumpkin Pie Twists

1. Preheat oven: Set your oven to 375°F (190°C) and line two baking sheets with parchment paper.

2. Prepare filling: In a bowl, mix 1 cup pumpkin puree, 1/3 cup brown sugar, 1 teaspoon pumpkin pie spice, and a pinch of salt until smooth.

3. Roll out pastry: On a lightly floured surface, roll out one sheet of puff pastry to smooth edges. Spread half of the pumpkin mixture evenly on top.

4. Layer and cut: Place a second puff pastry sheet on top. Press gently to seal. Use a sharp knife or pizza cutter to slice into 1-inch strips.

5. Twist: Take each strip, hold the ends, and gently twist 3–4 times. Place on prepared baking sheet.

6. Brush with egg wash: Beat 1 egg with 1 tablespoon water. Brush lightly over each twist for shine.

7. Bake: Bake for 20–25 minutes, until golden brown and puffed. Check at 18 minutes (they should be golden, not pale).

8. Glaze (optional): Once cooled slightly, whisk 1/2 cup powdered sugar with 2 tablespoons milk and drizzle over twists.

Tip: For extra crunch, sprinkle coarse sugar over the egg wash before baking.

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Storage Options

• Room temperature: Store in an airtight container for up to 2 days.

• Refrigeration: Keep for 4–5 days in a sealed container. Reheat in the oven at 300°F for 5–7 minutes.

• Freezing: Freeze twists (baked and cooled) in a zip bag for up to 2 months. Thaw at room temperature and re-crisp in the oven.

• Reheating: Avoid microwaving, as it makes pastry soggy. Always reheat in the oven.

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Variations and Substitutions

• Chocolate Pumpkin Twists: Add mini chocolate chips to the filling.

• Cream Cheese Pumpkin Twists: Spread a thin layer of sweetened cream cheese before the pumpkin filling.

• Savory Pumpkin Twists: Skip sugar, add Parmesan and sage for an appetizer version.

• Gluten-free option: Use gluten-free puff pastry (available in specialty stores).

• Holiday version: Add crushed pecans or walnuts for Thanksgiving gatherings.

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Frequently Asked Questions

1. Can I use homemade pumpkin puree?
   Yes, just be sure to strain out excess liquid so the filling isn’t watery.

2. Why is my puff pastry soggy?
   This happens if the pumpkin puree has too much liquid. Pat it dry with paper towels before mixing.

3. Can I make these ahead of time?
   Absolutely. Assemble and refrigerate unbaked twists for up to 24 hours. Bake fresh when needed.

4. Do I have to use puff pastry?
   Puff pastry gives the best flaky result, but crescent roll dough works too (adjust bake time).

5. How do I keep the twists from unrolling?
   Press the ends gently into the baking sheet to anchor them.

6. Can I double this recipe?
   Yes, just use two packages of puff pastry and double the filling. Perfect for a crowd.

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Conclusion

Pumpkin Pie Twists are the perfect combination of cozy fall flavors and easy baking. With just a few simple ingredients and under an hour of effort, you’ll have a treat that feels festive and fun. Whether you enjoy them for breakfast, dessert, or a mid-afternoon snack, these twists are guaranteed to bring warm, pumpkin-spice happiness to your table.

So grab that puff pastry, whip up some pumpkin filling, and give these twists a try. Your kitchen will smell amazing, and your family will thank you. Don’t forget to share your creations—I’d love to see how they turn out!

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