Easy Pumpkin Pie Twists

Pumpkin Pie Twists are a delicious finger food with all the flavors you love in a pumpkin pie! They’re simple to make and totally delicious!

‘Tis the season for pumpkin desserts! Here are a few more of our favorites – No-Bake Pumpkin Cheesecake, Pumpkin Pudding, and Pumpkin Cream Cheese Coffee Cake.

An Easy Fall Treat

When the leaves start to change color and you feel a crisp chill in the morning air, it’s time to start baking all things pumpkin! If you’re looking for a new pumpkin recipe that’s both simple AND delicious, this is it!

These Pumpkin Twists look impressive, but they’re actually incredibly easy to make! You can whip up a batch in just a few minutes, and the ingredient list has nothing scary on it. Next time your Pumpkin Cravings strike, give these twists a try!

Here’s how to make them –

Ingredients

• PUFF PASTRY – For this recipe, we are working with 6 smaller sheets of puff pastry. I’ve seen Puff Pastry packaged in 13.2 oz. packages that contain 1 giant sheet of puff pastry, and packages that are 17.3 oz and have 2 smaller sheets. Both products work fine and I’ve included directions for each option below. You can also use crescent roll dough if you have it, and cook according the the crescent dough directions, but you won’t get the flakiness of the puff pastry.
• SUGAR – You will need both brown and white sugar 
• PUMPKIN PIE SPICE – Use store-bought pumpkin spice or homemade
• PUMPKIN PUREE – Homemade or store-bought.
• SANDING SUGAR – Regular white granulated sugar works for this too!
• EGG
• MILK
• GLAZE – I used my basic glaze recipe (powdered sugar, milk + vanilla) and added 1 tsp. of pumpkin pie spice.

How to Make Pumpkin Twists

Blend – Combine the brown sugar, sugar, 1 teaspoon of the pumpkin pie spice, and the pumpkin purée into a medium bowl until everything has combined. Then refrigerate everything until you’re ready to use it. 

Spread It – Carefully unroll one sheet of puff pastry and place it on a sheet of wax paper. (Some puff pastries come already on top of wax paper and some do not.) 

Roll – Next, you’ll want to gently roll with rolling pin to flatten any creases. 

Cut – If you’re using a 10×15 puff pastry, cut it in half and place half of the sheet aside. 

Pumpkin – Now you’ll spread about 1/3 of the pumpkin/sugar filling onto 1 sheet of the puff pastry. Leave about a 1/4-inch border around edges.

Cut – Place another sheet of puff pastry on top of the filling and then press the edges just slightly to seal. Then carefully cut it into six 1 1/2-inch strips with a sharp knife or a pizza cutter.

Baking Prep – Place each strip of pumpkin twists on a prepared baking sheet 1 1/2-inches apart. Then, gently twist each strip 3 times. 

Pumpkin Mixture – Mix the remaining 1 1/2 teaspoons of pumpkin pie spice with sanding sugar in small bowl; set aside.

Top – Mix together the egg and milk in small bowl. Then brush each pumpkin twist with the egg and milk mixture and sprinkle with pumpkin + sugar mixture. 

Repeat – Do the same thing with each remaining puff pastry sheets and pumpkin fillings until you have 18 twists ready for the oven.

Cook – Bake the twists for about 15 to 20 minutes, or until they are golden brown. Let them cool for 5 minutes and then transfer to wire racks to cool completely.

Glaze – Meanwhile, add the glaze ingredients into a bowl and mix until smooth. Drizzle over the cooled pumpkin twists. You could also serve the glaze as a dip if you don’t want to add it to every pumpkin twist.

Store – Any extras can be stores in an airtight container. They will stay fresh at room temperature for 2-3 days, or in a refrigerator for 3-5 days.

Such a delicious treat, right???

More Pumpkin Recipes

• Pumpkin Chocolate Chip Scones
• Pumpkin Muffins with Streusel Topping
• Chocolate Glazed Pumpkin Cookies
• Pumpkin Turnovers
• …and if those don’t catch your eye, here are 30 Easy Pumpkin Recipes!

HERE IS A PRINTABLE RECIPE CARD FOR YOUR CONVENIENCE –

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Pumpkin Twists Recipe

Servings: 18 twists

Pumpkin Twists are a delicious finger food with all the flavors you love in a pumpkin pie! They’re simple to make and totally delicious!

Prep Time:10 minutes mins

Cook Time:15 minutes mins

Total Time:25 minutes mins

Ingredients

for the twists:

• 3 13.2 oz puff pastry rolls, thawed*
• 1/3 cup brown sugar
• 1/3 cup sugar
• 2 1/2 teaspoons pumpkin pie spice, divided
• 1 cup pumpkin purée
• 1/4 cup sanding sugar or granulated sugar
• 1 egg
• 1 tablespoon milk

for the glaze:

• 1 1/2 cups of powdered sugar
• 2-3 tablespoons of milk
• 2 teaspoons of vanilla
• 1 tsp pumpkin pie spice

Instructions

• Preheat the oven to 400°F. Line a baking sheet with parchment paper or silicone baking mat. Combine brown sugar, sugar, 1 teaspoon of the pumpkin pie spice, and the pumpkin purée in a medium bowl until combined. Refrigerate until ready to use.
  
• Carefully unroll one sheet of puff pastry and place it on a sheet of wax paper. (Some puff pastries come already on top of wax paper and some do not.) Gently roll with a rolling pin to flatten any creases. If you’re using a 10×15 puff pastry, cut in half and place 1/2 sheet aside.
  
• Spread 1/3 of pumpkin/sugar filling (approximately 1/3 cup) onto 1 sheet of the puff pastry, leaving 1/4-inch border around edges.
  
• Place another sheet of puff pastry on top of the filling, pressing the edges just slightly to seal. Carefully cut into six 1 1/2-inch strips.
  
• Place each strip on a prepared baking sheet 1 1/2-inches apart. Gently twist each strip 3 times.
  
• Mix remaining 1 1/2 teaspoons of pumpkin pie spice with sanding sugar in a small bowl; set aside. Mix egg and milk together in a small bowl. Brush each twist with egg and milk mixture and sprinkle with pumpkin + sugar mixture. Repeat with remaining puff pastry sheets and pumpkin fillings until you have 18 twists ready for the oven.
  
• Bake for 15 to 20 minutes, or until golden brown. Cool for 5 minutes, then transfer to wire racks to cool completely.
  
• Meanwhile, add the glaze ingredients into a bowl and mix until smooth. Drizzle over the cooled pumpkin twists, or serve alongside them for dipping.
  

Notes

*you could also use 3 (17.3 ounce) boxes of frozen puff pastry, which has 6 sheets total.

Nutrition

Serving: 2 twists · Calories: 317 kcal · Carbohydrates: 40 g · Protein: 4 g · Fat: 16 g · Saturated Fat: 4 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 9 g · Trans Fat: 1 g · Cholesterol: 9 mg · Sodium: 109 mg · Potassium: 69 mg · Fiber: 1 g · Sugar: 21 g · Vitamin A: 2137 IU · Vitamin C: 1 mg · Calcium: 18 mg · Iron: 1 mg

Other Notes

Course: Dessert

Cuisine: American

Keyword: 30 minutes or less, baked goods, fall, pumpkin