Pumpkin Pie Twists

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Golden, flaky, and packed with autumn spice, these Pumpkin Pie Twists are a cozy treat that wraps all the flavors of a classic pumpkin pie into a portable, hand-held pastry. Whether you’re hosting a fall brunch, prepping snacks for a movie night, or simply looking for an easy dessert that screams fall, this recipe checks all the boxes.

Each twist is made from puff pastry layers filled with sweet pumpkin pie mix, twisted into an elegant shape, and lightly dusted with powdered sugar for a hint of winter magic. They’re surprisingly simple to make but look like something from a bakery window—the kind of dessert that disappears the moment it hits the table.

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Preparation Phase & Tools to Use

Making Pumpkin Pie Twists doesn’t require anything fancy, but the right tools make all the difference for achieving those picture-perfect spirals:

• Baking Sheet: A nonstick or parchment-lined baking sheet is crucial for even baking and easy cleanup.
• Rolling Pin: You’ll need this to slightly flatten and stretch the puff pastry for an even layer.
• Sharp Knife or Pizza Cutter: Essential for slicing the dough into strips without pulling or tearing.
• Pastry Brush: Helps with applying egg wash evenly, ensuring a glossy, golden finish.
• Mixing Bowl & Spoon: For stirring together the spiced pumpkin filling.
• Cooling Rack: To prevent soggy bottoms and allow air to circulate post-baking.

These simple tools will help you breeze through the prep and deliver bakery-style results at home.

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Ingredients for the Pumpkin Pie Twists

Understanding each ingredient will help you appreciate the flavor and structure they bring to these twists:

• Puff Pastry Sheets: The star of the show. These create the light, buttery layers that make the twists irresistibly flaky.
• Pumpkin Puree: Offers the rich, earthy base of the filling and the essence of traditional pumpkin pie.
• Brown Sugar: Adds a deep, molasses-like sweetness that enhances the pumpkin’s natural flavor.
• Pumpkin Pie Spice: A cozy mix of cinnamon, nutmeg, ginger, and cloves—it’s what makes the flavor unmistakably fall.
• Vanilla Extract: Just a dash brings warmth and enhances the aroma of the spices.
• Egg (for egg wash): Brushed on before baking, it gives the twists a golden, glossy finish.
• Powdered Sugar: A light dusting at the end adds a touch of sweetness and a bakery-style look.

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How To Make the Pumpkin Pie Twists

Step 1: Prepare the Filling

In a mixing bowl, combine pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract. Stir until smooth and set aside.

Step 2: Prep the Puff Pastry

Lay out the puff pastry sheets on a lightly floured surface. Use a rolling pin to gently flatten and stretch them out slightly. Cut each sheet into even rectangles or long strips, depending on your preferred size.

Step 3: Assemble the Twists

Spread a layer of the pumpkin filling onto one half of each strip, then fold it over. Slice lengthwise into thinner strips if needed. Twist each strip gently and place them on a parchment-lined baking sheet.

Step 4: Apply Egg Wash

Using a pastry brush, lightly coat each twist with beaten egg. This will help them turn golden and crisp in the oven.

Step 5: Bake to Perfection

Bake at 375°F (190°C) for about 15–18 minutes, or until the twists are puffed up and golden brown.

Step 6: Dust and Serve

Once cooled slightly, dust the twists with powdered sugar. Serve warm or at room temperature.

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Serving and Storing Pumpkin Pie Twists

These twists are best served warm, just out of the oven, when the puff pastry is at its crispiest and the filling is aromatic and gooey. Pair them with a mug of coffee or spiced chai for an indulgent afternoon snack or cozy dessert.

To store, let the twists cool completely, then place them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them and reheat in a toaster oven for a few minutes to revive their crispiness. Avoid microwaving, as it softens the pastry.

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Frequently Asked Questions

How can I make these ahead of time?

You can prepare the twists and store them unbaked in the fridge (covered) for up to 24 hours. Bake fresh when ready to serve.

Can I use homemade puff pastry instead of store-bought?

Yes, if you have the time and skill, homemade puff pastry will elevate the flavor and texture. Just make sure it’s rolled thin and evenly.

What if I don’t have pumpkin pie spice?

You can make your own blend using cinnamon, nutmeg, ginger, and a pinch of cloves. A dash of allspice works well too.

Are these twists freezer-friendly?

Absolutely! Bake them first, let cool, then freeze in a single layer. Reheat in the oven at 350°F for 10 minutes.

Can I add nuts or other mix-ins?

Yes! Chopped pecans or a sprinkle of mini chocolate chips inside the filling add texture and flavor.

Do they need to be refrigerated after baking?

Not immediately. They’re fine at room temp for 1–2 days, but refrigerate if keeping longer.

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Want More Fall Dessert Ideas?

If these Pumpkin Pie Twists made your autumn cravings kick in, you’ll want to check out these seasonal treats too:

• Cinnamon Donut Bread Recipe – soft, sugary, and perfect for breakfast or dessert.
• Mini Cinnamon Roll Cheesecakes – creamy bites with a swirl of cinnamon goodness.
• Apple Enchiladas – a unique twist on a fall classic.
• Paula Deen’s 5-Minute Fudge – because chocolate belongs at every gathering.
• Pumpkin Butter Cake – ultra moist and rich with sweet buttery flavor.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Life With Olivia on Pinterest

And let me know in the comments how yours turned out. Did you add chopped nuts or chocolate chips? Did you double the filling for extra gooey goodness?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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