Pumpkin Pie Twists
Flaky puff pastry filled with pumpkin puree and warm spices, twisted into golden spirals — an easy fall dessert or snack that tastes like pumpkin pie in every bite.
Servings: 12 twists
Calories: 135kcal
Equipment
- baking sheet
- parchment paper
- Rolling Pin
- knife or pizza cutter
- pastry brush
- oven
Ingredients
- 1 sheet puff pastry, thawed
- 1/2 cup canned pumpkin puree
- 2 tbsp brown sugar
- 1 tsp pumpkin pie spice
- 1 egg, beaten (for egg wash)
- 1 tbsp granulated sugar (for sprinkling)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the thawed puff pastry on a lightly floured surface to smooth out any creases.
- Spread pumpkin puree evenly over the pastry. Sprinkle with brown sugar and pumpkin pie spice.
- Fold pastry in half lengthwise. Cut into strips, then twist each strip several times.
- Place twists on the baking sheet. Brush with egg wash and sprinkle with granulated sugar.
- Bake for 12–15 minutes, or until golden brown and puffed. Cool slightly before serving.
Notes
Best served warm, dusted with powdered sugar or drizzled with glaze. Store leftovers in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Reheat in the oven to crisp up again.