Pumpkin Twists: A Cozy, Easy Fall Pastry You’ll Love

Pumpkin season is in full swing, and if you’re looking for a simple yet impressive treat to satisfy those autumn cravings, these Pumpkin Twists are exactly what you need. Flaky puff pastry meets spiced pumpkin filling in this easy-to-make recipe that’s ideal for cozy mornings, afternoon snacks, or even your next holiday brunch table.

With their golden exterior, swirled cinnamon-pumpkin interior, and optional glaze or sugar topping, these twists are a fun and festive way to enjoy all the best fall flavors.

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Why You’ll Love These Pumpkin Twists

🍂 Fast and easy – ready in under 30 minutes
🎃 Filled with real pumpkin puree and warm spices
🥐 Uses store-bought puff pastry for convenience
🧁 Perfect for brunch, dessert, or snack time
👨‍👩‍👧 Kid-friendly and freezer-friendly
✨ Can be served plain, with glaze, or sprinkled with cinnamon sugar

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What Are Pumpkin Twists?

Pumpkin twists are spiraled pastries made with puff pastry or crescent dough filled with a sweet and spiced pumpkin mixture. The dough is twisted into a rope-like shape, baked until golden, and optionally topped with a glaze, sugar dusting, or maple icing.

They’re buttery, flaky, and rich in cinnamon-pumpkin flavor — basically everything you want from a fall pastry, minus the fuss.

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Ingredients You’ll Need

🥐 For the Twists:

• 1 package (2 sheets) frozen puff pastry, thawed
• ¾ cup pumpkin puree (not pumpkin pie filling)
• ⅓ cup brown sugar or coconut sugar
• 1 tsp ground cinnamon
• ½ tsp pumpkin pie spice (or a mix of nutmeg, clove, and ginger)
• 1 tsp vanilla extract
• Pinch of salt
• 1 egg + 1 tbsp water (egg wash)

✨ Optional Glaze:

• ½ cup powdered sugar
• 1–2 tbsp milk or maple syrup
• ¼ tsp vanilla extract or maple extract

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How to Make Pumpkin Twists

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Step 1: Preheat and Prep

• Preheat oven to 375°F (190°C).
• Line a baking sheet with parchment paper.
• Lightly flour your surface to prevent sticking.

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Step 2: Make the Pumpkin Filling

In a bowl, stir together:

• Pumpkin puree
• Brown sugar
• Cinnamon
• Pumpkin pie spice
• Vanilla extract
• Salt

Mix until smooth and well combined.

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Step 3: Roll and Fill the Pastry

1. Unfold both thawed puff pastry sheets.
2. Spread the pumpkin filling evenly over one sheet of pastry.
3. Place the second pastry sheet on top, aligning edges.
4. Gently press down to seal.

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Step 4: Slice and Twist

1. Using a sharp knife or pizza cutter, cut the stacked pastry into strips about 1 inch wide.
2. Take each strip and gently twist it 2–3 times, holding each end.
3. Lay twists on the prepared baking sheet, leaving space between them.

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Step 5: Bake to Golden Perfection

1. Brush each twist with egg wash (1 beaten egg mixed with 1 tbsp water).
2. Optional: sprinkle with cinnamon sugar before baking.
3. Bake for 18–22 minutes, or until puffed and golden brown.
4. Let cool slightly before glazing (if using).

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Step 6: Drizzle with Glaze (Optional)

In a small bowl, whisk together:

• Powdered sugar
• Milk or maple syrup
• Vanilla or maple extract

Drizzle over warm twists using a spoon or piping bag.

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Tips for Perfect Pumpkin Twists

🥶 Thaw puff pastry fully in the fridge overnight for best results
🥄 Use pure pumpkin – not the sweetened pie filling
🎃 Add a touch of cream cheese to the filling for richness
🌰 Top with chopped pecans for texture and nutty flavor
❄️ Freeze before baking for easy make-ahead holiday prep
🌿 Add a pinch of fresh rosemary or sage for a gourmet touch

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Variations to Try

🍫 Chocolate Pumpkin Twists – Add mini chocolate chips inside
🥥 Coconut Sugar & Cardamom – For a tropical spice vibe
🧀 Pumpkin Cream Cheese – Swirl softened cream cheese into the filling
🥜 Nut Butter Pumpkin – Stir in almond butter or peanut butter
🍎 Pumpkin Apple Twists – Add thin slices of apple for texture and tartness

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How to Store & Freeze Pumpkin Twists

🧊 To Store:

• Keep in an airtight container at room temperature for up to 2 days
• Refrigerate for longer freshness, up to 5 days

❄️ To Freeze:

• Freeze baked twists in a zip-top bag or airtight container for up to 2 months
• Reheat in the oven at 300°F for 10–15 minutes to restore crispness

🔁 To Make Ahead:

• Assemble and freeze raw (unbaked) twists on a baking sheet
• Once frozen, transfer to a bag and bake from frozen, adding a few extra minutes

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Nutrition Information (Per Twist – approx. 10 twists)

• Calories: 200–230
• Fat: 12g
• Sugar: 8–10g
• Carbs: 22–25g
• Protein: 3g
• Fiber: 1g

🧮 Values vary based on exact ingredients used and glaze.

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Frequently Asked Questions

Can I use crescent dough instead of puff pastry?

Yes! Crescent roll dough works beautifully. Just press the seams together before layering and cutting.

Can I make these vegan?

Yes. Use a plant-based puff pastry (many are naturally vegan), swap the egg wash for oat milk or melted coconut oil, and use maple syrup for glaze.

Can I add nuts or seeds?

Absolutely. Try chopped pecans, walnuts, or even pumpkin seeds inside or sprinkled on top before baking.

Do they have to be twisted?

Nope. You can roll them like pinwheels, fold them into pockets, or even make a full braided pastry.

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Why These Pumpkin Twists Work

✅ Minimal prep thanks to store-bought puff pastry
✅ Customizable to fit any flavor preferences
✅ Delicious warm or cold, glazed or plain
✅ Perfect fall flavors without needing a pie crust or cake batter
✅ Fun for kids to help twist and bake

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Final Thoughts: A Festive Favorite for Fall

Pumpkin Twists are the ultimate quick-fix pastry when you’re craving something warm, flaky, and full of cozy autumn flavor. Whether you’re serving them for a special breakfast, tucking them into lunchboxes, or offering them as a no-fuss dessert at your fall gatherings, they’re sure to delight.

Made with just a few simple ingredients, these twists are as easy to make as they are to devour. Go ahead—make a double batch. They’ll disappear fast.

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