Flaky Pumpkin Pie Twists for a Fall Dessert

Adam

Flaky Pumpkin Pie Twists for a Fall Dessert

Pumpkin pie might be the most iconic fall dessert, but sometimes you crave something a little more playful and easy to share. Enter these Flaky Pumpkin Pie Twists — a fun spin on pumpkin pie that’s buttery, spiced, and perfectly portable. Made with puff pastry, pumpkin puree, and classic spices like cinnamon, ginger, nutmeg, and cloves, they bake up golden brown and irresistibly fragrant. Dust them with powdered sugar, serve warm with coffee, or pile them high on a fall dessert tray — these twists are a guaranteed seasonal favorite.

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Prep Time 15

bake time 20

Total Time 35

Servings: 12 twists

Ingredients Equipment Method Notes

Ingredients

🎃 Pumpkin Filling:

1 cup pumpkin puree canned
¼ cup brown sugar
½ cup granulated sugar
1 tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
¼ tsp ground cloves

🥚 Egg Wash:

1 egg beaten

🥐 Pastry:

1 sheet puff pastry thawed

🍥 Finish:

powdered sugar for dusting

Equipment

Mixing bowls
Whisk or spoon
Baking sheet
Parchment paper
Knife or pizza cutter
Pastry brush
Cooling rack

Method

Step 1 – Prepare the Pumpkin Filling

In a bowl, combine pumpkin puree, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and cloves.
Mix until smooth and evenly spiced.

Step 2 – Prep the Puff Pastry

Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
Roll puff pastry slightly to smooth and flatten.
Spread pumpkin filling evenly over the entire sheet.

Step 3 – Cut & Twist

Fold pastry in half lengthwise over filling.
Cut into 1-inch strips using a knife or pizza cutter.
Twist each strip gently and place on baking sheet.

Step 4 – Bake

Brush twists with beaten egg for golden shine.
Bake 15–18 minutes until puffed and golden brown.

Step 5 – Dust & Serve

Cool slightly, dust with powdered sugar, and enjoy warm.

Notes

🧊 Storage & Reheating

Store leftovers in airtight container at room temp for 2 days.

Reheat in oven at 350°F for 5–6 minutes to re-crisp.

Freeze unbaked twists on a tray, then bake straight from frozen (add 3–4 minutes).

🥄 Variations

Maple Glaze: Drizzle with a maple glaze instead of powdered sugar.

Nutty Crunch: Add chopped pecans or walnuts to the filling.

Chocolate Twist: Spread a little Nutella under the pumpkin filling for indulgence.

Mini Twists: Cut into smaller strips for bite-sized treats.

❓ 10 FAQs

Can I use homemade pumpkin puree?
Yes, just make sure it’s thick and not watery.

Can I use crescent roll dough instead of puff pastry?
Yes, but texture will be softer, more bread-like.

Do I need to chill the twists before baking?
Optional, but chilling 10 minutes helps them hold shape.

Can I make them ahead?
Yes, assemble and refrigerate overnight before baking.

Can I add cream cheese to the filling?
Yes, swirl in 2 tbsp softened cream cheese for richness.

Why egg wash the pastry?
It gives a golden, shiny finish.

Can I double the recipe?
Absolutely, just use multiple puff pastry sheets.

Do they taste like pumpkin pie?
Yes, but crispier and lighter thanks to puff pastry.

Can I freeze baked twists?
Yes, up to 1 month. Reheat in oven before serving.

What’s best to serve with them?
Hot coffee, apple cider, or a scoop of vanilla ice cream.

🏁 Conclusion
These Flaky Pumpkin Pie Twists are crisp, golden, and filled with warm pumpkin spice flavor. They’re the perfect mix of easy and festive, ideal for fall gatherings, Thanksgiving, or cozy evenings at home. With puff pastry and spiced pumpkin filling, they bring all the best flavors of pumpkin pie in a fun, sharable twist.