Last Saturday evening, just before the first chilly autumn breeze swept through our little town, I decided to whip up a batch of these Pumpkin Pie Twists. It had been a hectic day at the office—end-of-month reports, a last-minute team meeting—and all I wanted was something cozy to bake that would perk up the weekend.
My husband was tinkering with the lawnmower in the garage, and our two teenagers were sprawled on the living room rug playing a heated game of Uno. I walked into the kitchen, set my tote bag on the counter, and spotted the unopened can of pumpkin purée I’d bought weeks ago. That sight alone sparked the idea: a quick treat that tastes like the best part of fall without the fuss of pie crusts and pie plates.
While the oven preheated, I chatted with my daughter about her new science project and laughed when my son accused her of “cheating” in Uno. The whole house started to smell like cinnamon and nutmeg the moment I mixed the filling—it felt like the season officially arrived. Baking these twists didn’t take much effort, which was exactly what I needed after a long day. As the pastries puffed up in the oven, golden and glossy, I brewed myself a cup of chai tea and leaned against the counter, soaking in that cozy scene: a busy mom’s kitchen transformed into a little pocket of warmth.
I’ve baked these twists three times this month already because they’re just that easy. They’re great for after-school snacks, dessert on a quiet weeknight, or a treat to share with neighbors who pop by for coffee. That night, my husband actually asked if I’d made a second batch—proof that these have a way of disappearing fast.
Short Description
Pumpkin Pie Twists are a simple, flaky dessert made with buttery puff pastry and a spiced pumpkin filling. They bake up golden, slightly crisp on the outside, tender in the middle, and smell like a cozy autumn evening.
Key Ingredients
For the Pastry
-
1 sheet puff pastry, pre-rolled for convenience
For the Pumpkin Filling
- 1 cup canned pumpkin purée
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
For Assembly
- 1 egg, beaten for brushing
- Powdered sugar, optional for dusting
Tools Needed
- Rolling pin
- Large mixing bowl
- Rubber spatula or spoon
- Knife or pizza cutter
- Baking sheet lined with parchment paper
- Pastry brush
Cooking Instructions
Step 1: Preheat the Oven
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: Roll Out the Pastry
Roll out the thawed puff pastry until about ⅛-inch thick to help it bake evenly and puff nicely.
Step 3: Make the Filling
In a mixing bowl, combine pumpkin purée, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and cloves until smooth and fragrant.
Step 4: Spread the Filling
Spread the pumpkin filling evenly over the rolled pastry, leaving a 1-inch border around the edges so it doesn’t spill out while baking.
Step 5: Fold and Seal
Fold the pastry in half over the filling and press the edges gently to seal.
Step 6: Slice and Twist
Slice the folded pastry into 1-inch strips and twist each strip into a spiral. Place them on the prepared baking sheet, leaving space between each one for even browning.
Step 7: Brush with Egg Wash
Brush the tops with the beaten egg for a glossy finish.
Step 8: Bake
Bake for 18–20 minutes until puffed and golden brown.
Step 9: Cool and Finish
Let cool for a few minutes, then dust lightly with powdered sugar if desired.
Tip: If your twists are browning too quickly on the edges, tent loosely with foil for the last 5 minutes.
Why You’ll Love This Recipe
Quick & Easy: Uses store-bought puff pastry for effortless prep.
Budget-Friendly: Minimal ingredients you likely have on hand.
Perfect Fall Flavor: Warm spices bring out the best in the pumpkin filling.
Family-Approved: A kid-friendly snack that adults love just as much.
Versatile: Ideal for after-school treats, brunch platters, or last-minute dessert cravings.
Mistakes to Avoid & Solutions
Filling Leaks Out: Avoid over-spreading; keep that 1-inch border so the edges seal properly.
Soggy Bottoms: Make sure the puff pastry is fully thawed and the oven preheated to 400°F—cold pastry or a cooler oven prevents it from crisping.
Uneven Baking: Don’t overcrowd the baking sheet; give each twist space for air circulation.
Burnt Tops: If browning too fast, cover loosely with foil during the last few minutes.
Dense Pastry: Over-rolling can compress the dough; roll just enough to thin it evenly.
Serving and Pairing Suggestions
Serve warm with coffee or chai tea for a cozy afternoon break.
Add a drizzle of maple glaze or caramel sauce for extra sweetness at brunch.
Pair with a scoop of vanilla bean ice cream for a festive dessert.
Arrange on a wooden board with fresh fruit for a charming holiday platter.
Storage and Reheating Tips
Store leftover twists in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate up to 4 days or freeze for up to a month (wrap tightly in plastic and foil).
Reheat in a 325°F oven for 5–7 minutes to restore crispness—avoid the microwave to keep the pastry flaky.
FAQs
1. Can I make these ahead of time?
Yes, you can assemble the twists, cover them on the baking sheet, and refrigerate for up to 12 hours before baking.
2. Can I use homemade pumpkin purée?
Absolutely, just make sure it’s well-drained to avoid adding excess moisture.
3. Can I substitute the spices?
You can swap the cinnamon, nutmeg, ginger, and cloves for 2 teaspoons of pumpkin pie spice.
4. My twists came out soft, not crispy—what went wrong?
Most likely the oven wasn’t fully preheated or the twists were stored covered while still warm, which traps steam.
5. Can I double the recipe?
Yes, simply double the ingredients and bake in batches so they don’t crowd the pan.
Tips & Tricks
Keep puff pastry cold until ready to use; it handles better and puffs more.
Chill the twists for 10 minutes before baking if your kitchen is warm—this helps them hold their shape.
Use a pizza cutter for clean, straight strips that twist neatly.
Dust powdered sugar right before serving so it doesn’t dissolve into the pastry.
Recipe Variations
Cream Cheese Pumpkin Twists: Spread a thin layer of sweetened cream cheese on the pastry before adding the pumpkin filling for a richer flavor.
Maple Glazed Twists: Drizzle warm maple glaze over the baked twists for a sticky-sweet finish.
Savory Pumpkin Herb Twists: Skip the sugar and spices; mix pumpkin with grated Parmesan, thyme, and black pepper for an appetizer version.
Nutty Pumpkin Twists: Sprinkle chopped pecans or walnuts over the filling before folding for added crunch.
Final Thoughts
These Pumpkin Pie Twists turned out to be one of the most rewarding quick bakes I’ve made this season. There’s something special about creating a treat that feels both festive and fuss-free on a busy weekend evening. I love that they look like something from a bakery window but come together with pantry staples and about half an hour of my time. My husband enjoys sneaking one with his morning coffee, and I’ve started packing them in my kids’ lunchboxes as a sweet surprise.
I also like sharing them with my next-door neighbor, who often stops by for a quick kitchen chat—she now claims these twists remind her of her grandmother’s pumpkin rolls. For me, that’s the best part about recipes like this: they bring a bit of warmth to ordinary days. I hope you’ll give them a try and make them part of your own fall traditions.
Pumpkin Pie Twists
Ingredients
For the Pastry
- 1 sheet puff pastry pre-rolled for convenience
For the Pumpkin Filling
- 1 cup canned pumpkin purée
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
For Assembly
- 1 egg beaten for brushing
- Powdered sugar optional for dusting
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Roll out the thawed puff pastry to about ⅛-inch thick for even baking.
- In a bowl, mix pumpkin purée, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and cloves until smooth.
- Spread the filling evenly over the pastry, leaving a 1-inch border. Fold the pastry in half and press the edges to seal.
- Cut into 1-inch strips, twist each strip into a spiral, and place them on the baking sheet with space in between.
- Brush the tops with beaten egg and bake for 18–20 minutes until puffed and golden.
- Cool slightly, then dust with powdered sugar if desired.
