If you love easy Thanksgiving baking ideas, these pumpkin pie twists are such a cozy treat to make. They use simple ingredients, come together fast, and fill the kitchen with warm pumpkin spice aroma.
Pumpkin Pie Twists
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Rolling Pin optional
- 1 Small bowl
- 1 Pastry Brush
Ingredients
- 1 sheet puff pastry thawed
- 1 2 cup pumpkin puree
- 2 tbsp brown sugar
- 1 tsp pumpkin pie spice
- 0.25 tsp cinnamon
- 1 tbsp all-purpose flour
- 1 tbsp milk
- 2 tbsp granulated sugar for finishing
- 0.5 tsp cinnamon for finishing
Instructions
- In a small bowl, mix the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, and flour until smooth. The flour helps keep the filling from becoming too loose as it bakes.
- Unfold the puff pastry on a lightly floured surface. Gently roll it just enough to even out the folds, then cut it into strips about 1 inch wide.
- Spread a thin layer of filling over half of each strip, leaving a little border around the edges. Fold the plain side over the filling, then press lightly to seal.
- Hold each filled strip at both ends and twist gently several times. Place the twists on a parchment-lined baking sheet with space between them.
- Whisk the egg and milk together, then brush the tops of the twists. Sprinkle with the cinnamon sugar mixture for a sweet, bakery-style finish.
- Bake at 400°F until puffed and deeply golden, usually 14 to 18 minutes. Let them cool slightly before serving so the filling sets up a bit.
Notes
Why You’ll Love This Pumpkin Pie Twists
These twists are crisp on the outside, soft in the center, and packed with pumpkin pie flavor in every bite. They are simple enough for a relaxed baking day, but still look special enough to serve on a holiday tray.
Pumpkin Pie Twists Ingredients & Substitutions
- 1 sheet puff pastry, thawed
- 1/2 cup pumpkin puree
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1 tablespoon all-purpose flour
- 1 egg, beaten
- 1 tablespoon milk
- 2 tablespoons granulated sugar, for finishing
- 1/2 teaspoon cinnamon, for finishing
If you need a swap, use chilled pie dough instead of puff pastry for a different texture. You can also add a little maple syrup in place of some brown sugar for a deeper sweetness, or use dairy-free milk for brushing the twists.
Step-by-Step Instructions to Make Pumpkin Pie Twists
1. Prepare the filling
In a small bowl, mix the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, and flour until smooth. The flour helps keep the filling from becoming too loose as it bakes.
2. Cut the pastry
Unfold the puff pastry on a lightly floured surface. Gently roll it just enough to even out the folds, then cut it into strips about 1 inch wide.
3. Add the pumpkin filling
Spread a thin layer of filling over half of each strip, leaving a little border around the edges. Fold the plain side over the filling, then press lightly to seal.
4. Twist and arrange
Hold each filled strip at both ends and twist gently several times. Place the twists on a parchment-lined baking sheet with space between them.
5. Brush and finish
Whisk the egg and milk together, then brush the tops of the twists. Sprinkle with the cinnamon sugar mixture for a sweet, bakery-style finish.
6. Bake until golden
Bake at 400°F until puffed and deeply golden, usually 14 to 18 minutes. Let them cool slightly before serving so the filling sets up a bit.
Tips for Success
Keep the puff pastry cold while you work, because warm pastry can get sticky and harder to twist. Use a light hand with the filling so it stays inside the layers instead of leaking out. For the best shape, twist each strip gently rather than tightly, which helps the pastry rise nicely in the oven.
Variations of Pumpkin Pie Twists
You can add chopped pecans for a little crunch, or drizzle the finished twists with a simple powdered sugar glaze. If you want a richer flavor, stir a spoonful of softened cream cheese into the pumpkin filling. A pinch of nutmeg or ginger also works well if you want to lean even more into classic pumpkin pie flavor.
Serving Suggestions: What to Pair with Pumpkin Pie Twists
These twists are lovely with coffee, chai, or a mug of hot chocolate. They also work well on a Thanksgiving dessert table alongside apple crisps, cookies, or a bowl of fresh fruit. For a brunch spread, serve them with scrambled eggs, yogurt, and fresh berries.
Storage & Reheating Instructions
Store leftover pumpkin pie twists in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat them in a 325°F oven for a few minutes until warmed through and crisp again. If you want to make them ahead, bake them first, then reheat just before serving.
Memories Made Around the Table
There is something about simple seasonal baking that always brings people into the kitchen. These pumpkin pie twists are the kind of recipe that feels easy enough for a weekday, yet festive enough to make a holiday table feel extra welcoming.
FAQs
Can I make pumpkin pie twists ahead of time?
Yes, you can assemble them a few hours ahead and keep them chilled until baking. You can also bake them earlier in the day and warm them before serving.
Can I use homemade pumpkin puree?
Absolutely. Just make sure it is thick and not watery, so the filling stays nicely inside the pastry.
Why did my twists open while baking?
That usually happens if the pastry was overfilled or not sealed well. Try using a thinner layer of filling and press the edges lightly before twisting.
Can I make these without egg wash?
Yes, you can brush the tops with a little milk instead. They may not brown quite as deeply, but they will still bake up nicely.
Final Thoughts
These pumpkin pie twists are a fun, easy way to bring cozy fall flavor to your table. Whether you make them for Thanksgiving baking ideas or just because you are craving something sweet and seasonal, they are sure to disappear quickly.