Pumpkin Twist Pastry
These flaky pumpkin twist pastries are the perfect fall treat buttery, spiced, and beautifully swirled. They’re easier to make than they look and taste like they came straight from a bakery.
Whether you’re serving them for breakfast, dessert, or an afternoon snack, these golden twists deliver warm pumpkin flavor in every bite. Plus, they freeze beautifully for make ahead convenience.
Why You’ll Love This Recipe
These pumpkin twists combine flaky puff pastry with a cinnamon spiced pumpkin filling that’s not too sweet. They bake up golden and crispy on the outside while staying soft and flavorful inside.
They’re incredibly versatile perfect for holiday brunches, potlucks, or just a cozy weekend baking project. You only need a handful of ingredients, and most of the work is done by store bought puff pastry.
Kids and adults alike love the twisted shape and the balance of buttery pastry with warm fall spices. They’re impressive enough for guests but simple enough for a weeknight treat.
Ingredients You’ll Need
The filling starts with pure pumpkin purée not pumpkin pie filling. Mixed with brown sugar, cinnamon, nutmeg, and a pinch of ginger, it creates that classic autumn flavor everyone craves.
Store bought puff pastry is the base and keeps this recipe quick and foolproof. An egg wash gives the twists their beautiful golden shine, while a light dusting of cinnamon sugar adds extra sweetness and crunch.
For the filling:
For the pastry:
How to Make Pumpkin Twist Pastries
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. Mix the pumpkin purée with brown sugar and all the spices until smooth and well combined.
Roll out the puff pastry on a lightly floured surface into a large rectangle. Spread the pumpkin mixture evenly over half of the pastry, then fold the other half over to create a layered rectangle.
Cut the pastry into strips about 1 inch wide, then gently twist each strip several times. Place them on the prepared baking sheet, brush with egg wash, and sprinkle with cinnamon sugar before baking for 15–18 minutes until golden and puffed.
Pumpkin Twist Pastry
Course: DessertCuisine: AmericanDifficulty: Easy12
15
minutes18
33
minutesFlaky puff pastry twists filled with spiced pumpkin and topped with cinnamon sugar a simple yet impressive fall treat.
Ingredients
- For the pumpkin filling
½ cup pumpkin purée (not pumpkin pie filling)
3 tablespoons brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
â…› teaspoon ground ginger
- For the pastry
1 sheet puff pastry (thawed if frozen)
1 egg, beaten
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix together pumpkin purée, brown sugar, cinnamon, nutmeg, and ginger until smooth.
- On a lightly floured surface, roll out the puff pastry into a rectangle about 10×12 inches.
- Spread the pumpkin mixture evenly over half of the pastry sheet lengthwise.
- Fold the bare half of the pastry over the pumpkin covered half to create a layered rectangle.
- Using a sharp knife or pizza cutter, cut the pastry into 12 strips, each about 1 inch wide.
- Gently twist each strip 3–4 times and place on the prepared baking sheet, spacing them about 2 inches apart.
- Brush each twist with beaten egg.
- In a small bowl, mix granulated sugar and cinnamon. Sprinkle over the egg washed twists.
- Bake for 15–18 minutes until golden brown and puffed.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Swaps & Tips:
Use dairy free puff pastry for a vegan version (skip the egg wash or use plant milk)
Add a cream cheese layer by spreading 2 oz softened cream cheese over the pastry before adding pumpkin
Drizzle with vanilla glaze after cooling for extra sweetness
Make sure puff pastry stays cold warm pastry won’t puff properly
Nutrition (per twist)
| Nutrient | Amount |
|---|---|
| Calories | 145 |
| Total Fat | 8g |
| Sugars | 6g |
| Protein | 2g |
Tips for Perfect Twists
Keep your puff pastry cold until you’re ready to use it—warm pastry is harder to work with and won’t puff as nicely. If it gets too soft while you’re working, pop it in the fridge for 10 minutes.
Don’t skip the egg wash, It’s what gives these pastries their gorgeous golden color and professional bakery finish. For extra shine, brush them twice before baking.
Twist gently but firmly so the layers stay intact. If a twist unravels slightly, just press the ends onto the baking sheet to secure them in place.
Storage and Make Ahead
Store baked twists in an airtight container at room temperature for up to 2 days. Reheat them in a 350°F oven for 5 minutes to restore their crispiness avoid the microwave, which makes them soggy.
You can freeze unbaked twists on a baking sheet, then transfer them to a freezer bag once solid. Bake straight from frozen, adding 2-3 extra minutes to the baking time.
The pumpkin filling can be made up to 3 days ahead and stored in the fridge. Just give it a stir before spreading it on the pastry.
Frequently Asked Questions
Can I use homemade puff pastry?
Absolutely! Homemade puff pastry works beautifully, though store bought saves time and still delivers excellent results. Just make sure it’s rolled to about â…› inch thickness.
Why didn’t my pastry puff up?
The most common reason is warm pastry or not enough layers. Make sure your puff pastry stays cold, and don’t overwork it. Also, check that your oven is fully preheated to 400°F.
Can I make these with sweet potato instead?
Yes! Swap the pumpkin purée for an equal amount of mashed sweet potato. The flavor will be slightly different but just as delicious with the warm spices.
