Pumpkin pie is a holiday staple, but sometimes you want the flavor without the fuss of rolling dough and baking a whole pie. Enter Easy Pumpkin Pie Twists—a fun, handheld version of pumpkin pie made with puff pastry, pumpkin spice filling, and a dusting of cinnamon sugar. They’re golden, flaky, and packed with cozy fall flavor, making them perfect for parties, bake sales, or quick holiday desserts.
Easy Pumpkin Pie Twists
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- rolling pin
- knife or pizza cutter
- pastry brush
Ingredients
- 2 sheets puff pastry, thawed
- 3/4 cup pumpkin purée
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
- 2 tablespoons granulated sugar (for sprinkling)
- 1/2 cup powdered sugar (for optional glaze)
- 1–2 tablespoons milk (for glaze)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Roll out puff pastry sheets lightly on a floured surface.
- In a bowl, mix pumpkin purée, brown sugar, pumpkin pie spice, cinnamon, and vanilla until smooth.
- Spread the filling over one sheet of pastry. Place the second sheet on top to sandwich the filling.
- Use a knife or pizza cutter to slice into 1-inch strips. Twist each strip and place on the baking sheet.
- Brush twists with egg wash and sprinkle with granulated sugar.
- Bake for 15–18 minutes until golden and puffed. Cool slightly on the tray.
- Drizzle with glaze or caramel if using. Serve warm or at room temperature.
Notes
What are Pumpkin Pie Twists?
Pumpkin Pie Twists are strips of puff pastry or crescent dough filled with a spiced pumpkin mixture, twisted into shape, and baked until golden brown. They’re like a mash-up of a pastry and pumpkin pie, but much simpler to make. With their swirled look and handheld size, they’re festive, kid-friendly, and great for sharing.
Ingredients You’ll Need
This recipe makes about 16 twists.
- 2 sheets puff pastry (thawed)
- ¾ cup pumpkin purée (not pumpkin pie filling)
- ¼ cup brown sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
- 2 tablespoons granulated sugar (for sprinkling)
Optional toppings
- Powdered sugar glaze (½ cup powdered sugar + 1–2 tablespoons milk)
- Caramel drizzle
- Whipped cream for dipping
Substitutions
- Dough: Crescent roll sheets work if puff pastry isn’t available.
- Sweetener: Maple syrup or honey instead of brown sugar.
- Vegan: Use plant-based puff pastry and skip egg wash (use oat milk instead).
Step-by-Step Instructions
Step 1: Prep oven and dough
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Roll out puff pastry sheets lightly on a floured surface.
Step 2: Make pumpkin filling
In a bowl, mix pumpkin purée, brown sugar, pumpkin pie spice, cinnamon, and vanilla until smooth.
Step 3: Spread and layer
Spread pumpkin mixture evenly over one sheet of puff pastry. Place the second sheet on top to sandwich the filling.
Step 4: Cut and twist
Using a sharp knife or pizza cutter, cut dough into 1-inch strips. Twist each strip several times and place on prepared baking sheet.
Step 5: Brush and sprinkle
Brush with egg wash and sprinkle with granulated sugar.
Step 6: Bake
Bake 15–18 minutes, until golden brown and puffed.
Step 7: Finish
Cool slightly before drizzling with glaze or caramel, if desired. Serve warm or at room temperature.
Tips for the Best Pumpkin Pie Twists
- Work with cold puff pastry for best flakiness.
- Don’t overfill—too much pumpkin can leak while baking.
- Twist strips gently so filling stays inside.
- Serve fresh for maximum crispness.
Variations
- Pumpkin Nutella Twists: Spread pumpkin filling plus a layer of Nutella.
- Savory pumpkin twists: Mix pumpkin with cream cheese, herbs, and Parmesan.
- Pumpkin cream cheese twists: Add a layer of sweetened cream cheese to filling.
- Mini twists: Cut smaller strips for bite-sized treats.
Storage and Make-Ahead
- Room temperature: Store in airtight container up to 2 days.
- Refrigerator: Keep up to 4 days, reheat in oven before serving.
- Freezer: Freeze unbaked twists on tray, then bake from frozen (add 2–3 minutes to bake time).
Serving Ideas
Pumpkin Pie Twists are perfect for:
- Thanksgiving dessert tables
- Halloween parties
- Fall bake sales
- After-school snacks
- Brunch buffets
Pair with hot apple cider, pumpkin spice lattes, or hot chocolate for a cozy treat.
Nutrition Breakdown
One twist has about 140–160 calories, 2 grams protein, 18 grams carbs, and 8 grams fat. Using crescent dough or reduced-sugar filling can lighten them up.
Conclusion
Easy Pumpkin Pie Twists are flaky, fun, and full of pumpkin spice flavor. With just a few simple ingredients, you can whip up a festive dessert that looks impressive but takes minimal effort. Whether you drizzle them with glaze, serve them plain, or pair them with whipped cream, these handheld pastries are guaranteed to be a fall favorite.
FAQs
Can I make these ahead?
Yes, assemble twists and refrigerate for up to 24 hours before baking.
Can I use pumpkin pie filling?
Not recommended—it’s too sweet and may leak. Use pure pumpkin purée.
Do I need puff pastry?
No, crescent dough sheets work well too.
Can I freeze them?
Yes, freeze unbaked twists and bake from frozen.
Do these taste like pumpkin pie?
Yes, with the same pumpkin spice flavor but a lighter, flakier texture.