Description
Pumpkin Pie Twists are a quick and easy fall dessert featuring flaky puff pastry filled with a creamy, spiced pumpkin filling. They deliver all the cozy flavors of classic pumpkin pie in a fun, shareable, and portable treat.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a small bowl, beat together pumpkin puree, cream cheese, brown sugar, 2 tbsp granulated sugar, pumpkin pie spice, vanilla extract, and a pinch of salt until smooth and creamy.
- Unfold both sheets of thawed puff pastry on a lightly floured surface. Gently roll each to smooth out the seams (about 10×12 inches).
- 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.
- Using a sharp knife or pizza cutter, slice the stacked pastry into 12 strips (about 1 inch wide). Twist each strip gently, holding both ends and turning in opposite directions. Arrange the twists on the prepared baking sheet, spaced apart.
- Whisk the egg with milk. Brush each twist with egg wash. Mix 2 tbsp granulated sugar and 1 tsp cinnamon, then sprinkle generously over the twists.
- Bake for 18–22 minutes, or until the twists are golden brown and puffed. Rotate the pan halfway through for even browning.
- Let the twists cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Keep puff pastry cold for best results. Don’t overfill to avoid leaks. For gluten-free or dairy-free versions, use appropriate substitutes. Add mini chocolate chips, nuts, or a glaze for variations. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 twist
- Calories: 160
- Sugar: 6
- Sodium: 120
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
Keywords: pumpkin pie twists, fall dessert, easy pumpkin dessert, puff pastry pumpkin, Thanksgiving snack, Halloween treat, pumpkin recipes, portable dessert, kid-friendly dessert, autumn baking