Pumpkin Pie Twists Recipe – Easy Fall Dessert Everyone Loves

Name: Pumpkin Pie Twists
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 sheets puff pastry, thawed if frozen; 1 cup pumpkin puree (not pumpkin pie filling); 2 oz cream cheese, softened (optional but recommended); 1/3 cup brown sugar, packed; 2 tbsp granulated sugar (for filling); 2 tbsp granulated sugar (for topping); 1 egg (for egg wash); 1 tbsp milk (any kind, for egg wash); 2 tsp pumpkin pie spice; 1 tsp cinnamon (for topping); 1/2 tsp vanilla extract; Pinch of salt

By:

Mala

August 22, 2025

Jump to Recipe·Print Recipe

The first time I baked pumpkin pie twists, my entire kitchen smelled like a cozy autumn candle—cinnamon, nutmeg, and buttery pastry all mingling in the air. Honestly, I couldn’t believe how something so simple could taste so much like those classic pumpkin pies we all crave every fall. You know that moment when you want a treat, but you don’t want to fuss with rolling out pie dough or making a whole dessert from scratch? That’s exactly why I fell in love with this pumpkin pie twists recipe.

Let’s face it: pumpkin pie is a must every fall, but sometimes you just want that flavor without all the work. When I discovered you could take puff pastry (yep, the kind from the freezer section), a spiced pumpkin filling, and a little sugar to create these beautiful, golden twists—well, I was hooked. I’ve made these pumpkin pie twists for Halloween parties, Thanksgiving mornings, and even as a surprise after-school snack for my kids. They always vanish in record time.

What I adore most about this recipe is how approachable it is. No need for fancy skills or hours in the kitchen. If you’ve ever made cinnamon rolls, you’ll cruise through these. The pumpkin pie twists are flaky, warmly spiced, and somehow both nostalgic and new in every bite. Whether you’re baking for a crowd or just need a little “me time” treat with your coffee, this has got you covered. Seriously, if you love pumpkin pie and easy desserts, this recipe is about to become your new fall tradition. Grab your apron and let’s get baking!

Why You’ll Love This Pumpkin Pie Twists Recipe

Quick & Easy: These pumpkin pie twists come together in about 35 minutes total—perfect for busy days or when you get a sudden craving for fall flavors.
Simple Ingredients: No mad dash to specialty stores—just grab pumpkin puree, puff pastry, and a handful of pantry staples.
Perfect for Any Occasion: Whether it’s a Thanksgiving brunch, a Halloween party, or just a cozy weekend treat, these twists fit right in. (I even pack them for fall picnics!)
Crowd-Pleaser: They’re guaranteed to disappear fast! Even picky eaters (and, let’s be honest, adults who claim not to like pumpkin) go for seconds.
Unbelievably Delicious: Flaky, golden pastry with a creamy, spiced pumpkin filling—think of it as pumpkin pie’s fun, portable cousin.

What truly sets this pumpkin pie twists recipe apart from the rest is the texture. Instead of a heavy slice, you get crisp layers of pastry hugging sweet pumpkin filling. I always blend the filling with a touch of cream cheese—it makes the center extra smooth and a little tangy (a trick I picked up after a few batches). The finishing touch? A dusting of cinnamon sugar that caramelizes ever-so-slightly in the oven.

This isn’t just another pumpkin dessert. It’s the kind of recipe you’ll crave with your morning coffee, send in lunchboxes, or serve at gatherings because it looks so impressive yet requires so little effort. I promise, after your first bite, you’ll understand why these twists are a fall staple in my home. They’re full of that spiced pumpkin magic we all love, but so much easier than pie.

Ingredients Needed for Pumpkin Pie Twists

This recipe uses accessible, comforting ingredients to create a flavor-packed treat. Most are pantry staples or easy finds at any grocery store. Here’s what you’ll need:

Puff Pastry Sheets (2, thawed if frozen) – The secret to effortless, flaky layers! I like Pepperidge Farm, but any brand works.

Pumpkin Puree (1 cup / 240g) – Not pumpkin pie filling—just straight, plain pumpkin. I usually stick with Libby’s for best flavor.
Cream Cheese (2 oz / 56g, softened) – Adds creaminess and a slight tang. Optional, but highly recommended for a richer center.
Brown Sugar (1/3 cup / 67g, packed) – For deep, caramel-like sweetness in the filling.
Granulated Sugar (2 tbsp for filling + 2 tbsp for topping) – Keeps the filling sweet and the topping crisp.
Egg (1, for egg wash) – Gives the twists that golden, glossy finish. If you’re vegan, you can skip or use plant milk.
Milk (1 tbsp, any kind; for egg wash) – Helps the egg wash spread evenly.
Pumpkin Pie Spice (2 tsp) – The classic blend! If you’re out, use 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and a pinch of cloves.
Cinnamon (1 tsp, for topping) – Extra hit of warm spice on top.
Vanilla Extract (1/2 tsp) – Boosts the pumpkin flavor.
Pinch of Salt – Balances sweetness and brings out the spices.

Notes & Substitutions:

If you need a gluten-free version, use gluten-free puff pastry (it’s out there, just check the frozen aisle or specialty stores).
Dairy-free? Swap the cream cheese for a vegan alternative and use plant-based milk for the egg wash.
No pumpkin pie spice? Make your own with cinnamon, ginger, nutmeg, and cloves.
Feeling decadent? Add a handful of mini chocolate chips to the filling or drizzle the baked twists with a simple glaze (powdered sugar + milk).

Honestly, these ingredients are as flexible as your cravings. You can swap in sweet potato puree if that’s what’s in your pantry, or even use homemade pumpkin puree if you’re feeling ambitious. (Just make sure to drain any excess moisture!)

Equipment Needed

Baking Sheet: You’ll need a large, rimmed sheet to fit all your twists. Line with parchment for easy cleanup.
Rolling Pin: Helpful for smoothing the pastry, but honestly, your hands will do in a pinch.
Sharp Knife or Pizza Cutter: For slicing neat, even twists. I prefer a pizza cutter—makes it quick and fun.
Small Mixing Bowls: For the filling and egg wash.
Pasty Brush: To brush on the egg wash and help the topping stick. A spoon works if you’re careful.
Measuring Cups & Spoons: Precision matters, especially with spices and sugar.
Wire Rack: For cooling—keeps the twists crisp.

If you don’t have a pastry brush, I’ve used the back of a spoon or even clean fingers for the egg wash—messy, but it works! For budget-friendly baking, you can skip fancy tools and still get amazing results. Just keep your knife sharp and your pans lined, and you’re golden.

How to Make Pumpkin Pie Twists

Preheat & Prep:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

(Tip: Puff pastry likes to stay cold, so work quickly!)
Mix the Filling:
In a small bowl, beat together 1 cup (240g) pumpkin puree, 2 oz (56g) cream cheese (softened), 1/3 cup (67g) brown sugar, 2 tbsp (25g) granulated sugar, 2 tsp pumpkin pie spice, 1/2 tsp vanilla extract, and a pinch of salt until smooth and creamy.

(If your cream cheese is lumpy, microwave it for a few seconds or mash it with a fork.)
Prepare the Puff Pastry:
Unfold both sheets of thawed puff pastry on a lightly floured surface. If needed, gently roll each to smooth out the seams (aim for about 10×12 inches / 25×30 cm).
Spread the Filling:
Evenly spread the pumpkin mixture over one pastry sheet, leaving a 1/2-inch border along the edges. Place the second sheet of pastry on top, pressing lightly to seal.
Slice & Twist:
Using a sharp knife or pizza cutter, slice the stacked pastry into 12 strips (about 1 inch / 2.5 cm wide). Twist each strip gently, holding both ends and turning in opposite directions. Arrange the twists on your prepared baking sheet, spaced apart.

(Don’t stress if they look messy—once baked, they’re beautiful!)
Egg Wash & Topping:
Whisk 1 egg with 1 tbsp milk. Brush each twist with egg wash. Mix 2 tbsp granulated sugar and 1 tsp cinnamon, then sprinkle generously over the twists.
Bake:
Bake for 18–22 minutes, or until the twists are golden brown and puffed. Rotate the pan halfway through for even browning.

(If the bottoms brown too quickly, move the pan up a rack.)
Cool & Serve:
Let the twists cool on the baking sheet for 5 minutes, then transfer to a wire rack. They’re best served warm, but honestly, they’re still fantastic at room temperature!

Troubleshooting: If your twists unwind during baking, just press the ends together before baking and give them a gentle twist on the hot pan right out of the oven. If you notice any filling leaking, don’t worry—it caramelizes and gets even tastier!

Personal Tip: For extra neat edges, trim the pastry before slicing into strips. (But no one’s ever complained about rustic, uneven twists in my house!)

Cooking Tips & Techniques

Keep Puff Pastry Cold: Always start with cold pastry—if it gets too warm, pop it back in the fridge for a few minutes. Cold pastry = better puff.
Don’t Overfill: Too much filling can make the twists hard to handle and cause leaks. Spread a thin, even layer for best results.
Twisting Technique: Gently twist the strips, but don’t worry if filling oozes out. Some mess is normal (and those caramelized bits are delicious!).
Egg Wash Matters: Don’t skip this step! It gives that irresistible golden look and helps the cinnamon sugar stick.
Rotate the Pan: Ovens have hot spots—turning the pan halfway ensures even browning.
Use Parchment Paper: Always line your baking sheet. The sugar can melt and stick, making cleanup much harder without it.
Spacing: Give each twist a little breathing room so they puff up beautifully without sticking together.

Honestly, the first batch I ever made looked a bit wild—some were big, some were skinny, and the filling escaped everywhere. But you know what? They still tasted incredible. Don’t stress perfection; pumpkin pie twists are meant to be a little rustic. If you’re baking with kids, let them help with the twisting—it’s fun and totally forgiving.

Oh, and multitasking tip: while the twists bake, whip up a quick glaze or set the coffee pot. It’s all about that perfect fall moment!

Variations & Adaptations

Gluten-Free Pumpkin Pie Twists: Use a gluten-free puff pastry (check the freezer section or specialty stores) and double-check that your pumpkin pie spice is gluten-free.
Dairy-Free Option: Swap in vegan cream cheese and use plant-based milk for the egg wash (or skip the egg entirely).
Chocolate Pumpkin Twists: Sprinkle a handful of mini chocolate chips over the filling before twisting for a decadent touch.
Apple-Pumpkin Swirl: Mix 1/4 cup finely diced apple into the pumpkin filling for a sweet, tart twist. (This is so good with Granny Smith apples!)
Sweet Potato Swap: Out of pumpkin? Use sweet potato puree (same amount) for a subtly different, equally cozy flavor.

Adjust baking time slightly for extra-thick twists, or try making mini twists for bite-sized treats (just cut the strips in half and reduce bake time by a few minutes). If you love nuts, sprinkle chopped pecans or walnuts over the filling before twisting. I once added a maple glaze after baking—absolutely incredible for brunch or dessert boards!

For those with allergies, remember to check your puff pastry’s ingredient list (some contain dairy or egg) and use safe substitutions as needed. This recipe is super forgiving—feel free to get creative!

Serving & Storage Suggestions

Serve pumpkin pie twists warm for the ultimate cozy treat, but they’re honestly delicious at room temperature, too. I like to pile them on a rustic wooden board and dust with extra cinnamon sugar for that “Pinterest-perfect” look. Pair with hot coffee, apple cider, or even a scoop of vanilla ice cream for dessert.

For a festive brunch, arrange the twists in a spiral on a cake stand surrounded by mini pumpkins and fall leaves. If you’re feeling extra, a simple glaze (powdered sugar + milk + vanilla) drizzled on top adds a bakery-style touch.

Store leftover twists in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. To reheat, pop them in a 300°F (150°C) oven for 5 minutes—they’ll crisp right back up. You can also freeze baked twists (wrap tightly in foil, then in a freezer bag) for up to 2 months. Thaw and reheat for a fresh-from-the-oven vibe.

Pro tip: The flavors develop and deepen after a day, so don’t be afraid to make them ahead. (Confession: They’re even good cold, straight from the fridge!)

Nutritional Information & Benefits

Each pumpkin pie twist is approximately 160 calories, with 7g fat, 22g carbohydrates, 3g protein, and 6g sugar. (These are estimates—actual values will vary based on your ingredients and twist size.)

Pumpkin puree is loaded with vitamin A, fiber, and antioxidants, making these twists a slightly better-for-you treat compared to typical pastries. If you use whole wheat puff pastry or reduce the sugar, you’ll bump up the nutrition even more. For those watching allergens, note that standard puff pastry contains gluten and dairy, but both have alternative versions that work well here.

I love that these pumpkin pie twists let me enjoy the nostalgic flavors of fall without a sugar overload or heavy dessert. They’re sweet enough to satisfy, but not so rich you’ll regret a second helping!

Conclusion

There’s just something magical about baking with pumpkin in the fall. These pumpkin pie twists capture all the cozy, spiced goodness of traditional pumpkin pie but in a fun, easy-to-share format. The crispy, buttery layers and creamy pumpkin center make every bite pure comfort—without the hassle of rolling out dough or waiting for a pie to cool.

Honestly, this recipe is one I come back to again and again because it’s so simple, adaptable, and crowd-pleasing. Whether you like to customize with chocolate chips, nuts, or even a sweet glaze, these twists are the perfect blank canvas. I hope your family loves them as much as mine does!

If you try these pumpkin pie twists, let me know how you jazzed them up or if you have any fun serving ideas. Leave a comment, share your photos on Pinterest, or tag me on social—I love seeing your creations. Happy baking, and happy fall!

Frequently Asked Questions

How do I keep my pumpkin pie twists crispy?

Let them cool on a wire rack, and store any leftovers in an airtight container at room temperature. If they lose their crunch, just reheat in the oven for a few minutes.

Can I make these twists ahead of time?

Absolutely! You can assemble the twists and refrigerate them (uncooked) for up to 12 hours, then bake fresh. Baked twists also freeze well—just thaw and reheat before serving.

What can I use instead of puff pastry?

If you can’t find puff pastry, crescent roll dough or even pie crust can work. The texture will be a bit different, but still tasty! Just watch the baking time.

Is there a way to make these twists less sweet?

Yes! You can reduce the sugar in both the filling and the topping. The pumpkin and spices will still shine through, and you can add an extra sprinkle of cinnamon for flavor.

Can I add nuts or chocolate to the recipe?

Definitely—chopped pecans, walnuts, or mini chocolate chips are great additions. Just sprinkle them over the filling before twisting for a fun flavor boost.