Pumpkin Pie Twists

Pumpkin Pie Twists take everything you love about a slice of pumpkin pie and wrap it in crisp, flaky puff pastry.

Each golden strip hides a layer of spiced pumpkin filling, and a simple vanilla glaze finishes the job.

I first made these on a chilly October afternoon when I had two boxes of puff pastry in the freezer and a can of pumpkin purée that needed a purpose.

Less than an hour later, my kitchen smelled like cinnamon and butter, and the tray was empty before the glaze had fully set.

They look like something from a bakery case, but the recipe uses simple pantry staples and a little twisting.

They are the flaky cousin of my pumpkin pie tacos, and just as easy to pull off.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	18 minutes
Total Time	38 minutes
Servings	18 twists
Difficulty Level	Easy

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Why You’ll Love This Pumpkin Pie Twists

These twists give you the taste of pumpkin pie without pie dough, a pie plate, or a long bake.

Here is what makes them worth adding to your fall baking list.

• Flaky and buttery: Puff pastry bakes into dozens of crisp, shattering layers.
• Real pumpkin pie flavor: Pumpkin purée, brown sugar, and warm spices taste just like the filling of a classic pie.
• Ready in under 40 minutes: There is no dough to make and no long chilling time.
• Short ingredient list: Most of what you need is already in your pantry or freezer.
• Beginner friendly: You spread, stack, slice, and twist. That is the whole technique.
• Perfect for sharing: They are finger food, so there are no plates, forks, or slicing at the table.

You might also enjoy: Pumpkin Crescent Rolls Recipe

Ingredients

This recipe makes 18 twists using two boxes of puff pastry, so you will want everything measured and ready before you start rolling.

• Puff pastry: 2 boxes (17.3 ounces each, 4 sheets total) frozen puff pastry sheets, thawed
• Pumpkin purée: 2/3 cup pumpkin purée (not pumpkin pie filling)
• Brown sugar: 1/4 cup packed light brown sugar
• Granulated sugar: 2 tablespoons
• Pumpkin pie spice: 2 teaspoons pumpkin pie spice, divided (1 teaspoon for the filling, 1/2 teaspoon for the topping, 1/2 teaspoon for the glaze)
• All-purpose flour: 1 tablespoon, for dusting the work surface
• Egg: 1 large egg, for the egg wash
• Milk: 3 tablespoons whole milk, divided (1 tablespoon for the egg wash, 2 tablespoons for the glaze)
• Sanding sugar: 3 tablespoons sanding sugar or coarse sugar, for the topping
• Powdered sugar: 1 cup, for the glaze
• Vanilla extract: 1 teaspoon pure vanilla extract, for the glaze

If you like to control your spices, try making your own with my homemade pumpkin pie spice.

Kitchen Equipment Needed

You do not need any fancy tools for these twists, just a few baking basics and a sharp cutter.

• 2 large rimmed baking sheets
• Parchment paper to line the pans
• Rolling pin to smooth the pastry and seal the layers
• Pizza cutter or a sharp knife for clean strips
• Pastry brush for the egg wash
• Wire cooling rack for cooling and glazing
• Medium mixing bowl, small mixing bowls, and a whisk
• Measuring cups and measuring spoons

Read Also: Puff Pastry Bites

Recommended Products for This Recipe

These are my personal recommendations based on years of baking with puff pastry and pumpkin.

None of them are required, but each one makes this recipe a little easier or more reliable.

1. Pepperidge Farm Puff Pastry Sheets

This is the puff pastry I reach for most often because the sheets thaw evenly and unfold without cracking.

The layers rise tall and crisp, which is exactly what you want for a twist.

Each box comes with two sheets, so two boxes make the whole batch.

Get it on Amazon

2. Libby’s 100% Pure Pumpkin

Libby’s has a smooth, thick texture that spreads easily and does not turn watery in the oven.

That thickness matters here, because a loose filling can leak out and soften the pastry.

It also has a deep, earthy flavor that tastes like real pumpkin pie.

Get it on Amazon

3. Nordic Ware Natural Aluminum Half Sheet Pan

I have baked on these pans for years, and they heat evenly without warping at 400°F.

Puff pastry browns more consistently on light aluminum, so you avoid dark bottoms and pale tops.

They also clean up easily with a little warm soapy water.

Get it on Amazon

4. OXO Good Grips Pizza Wheel and Cutter

A sharp, sturdy wheel glides through two layers of pastry and filling without dragging or squishing the edges.

Clean cuts mean the layers stay open and puff up instead of sealing shut.

The comfortable handle makes slicing 18 strips quick work.

Get it on Amazon

The same pumpkin purée also works beautifully in my pumpkin pie filling if you want to bake a classic pie next.

Step-by-Step Instructions: How to Make Pumpkin Pie Twists

Read through the steps once before you begin, and keep the pastry cold as you work.

Cold pastry is easier to handle and bakes up flakier.

1. Thaw the Puff Pastry

• Move the boxes of puff pastry from the freezer to the refrigerator the night before, or leave them on the counter for 30 to 40 minutes.
• The pastry is ready when it unfolds easily without cracking along the fold lines.
• If the sheets start to feel soft or sticky, slide them back into the refrigerator for 5 to 10 minutes.

2. Preheat the Oven and Line the Pans

• Place an oven rack in the center position and preheat the oven to 400°F.
• Line two large rimmed baking sheets with parchment paper.
• Set the pans within easy reach so you can move the twists onto them as soon as they are shaped.

3. Mix the Pumpkin Filling

• In a medium bowl, add the 2/3 cup pumpkin purée, 1/4 cup brown sugar, 2 tablespoons granulated sugar, and 1 teaspoon of the pumpkin pie spice.
• Stir with a whisk or spoon until the mixture is smooth, thick, and evenly colored, with no streaks of sugar.
• Divide the filling into two equal portions of about 1/3 cup each, one for each pastry sandwich.

4. Roll Out the First Sheet of Puff Pastry

• Lightly dust your work surface with a pinch of the all-purpose flour.
• Unfold one sheet of puff pastry and lay it flat on the floured surface.
• Gently roll over it once or twice with a rolling pin to smooth out any creases. You are only smoothing the sheet, not stretching it.
• Transfer the sheet to one of the lined baking sheets so it is easy to move later.

5. Spread on the Pumpkin Filling

• Scoop one portion (about 1/3 cup) of the filling into the center of the pastry sheet.
• Use the back of a spoon or a small offset spatula to spread it into a thin, even layer.
• Leave a 1/4-inch border of bare pastry around all four edges so the filling does not squeeze out.

6. Top and Seal the Pastry Sandwich

• Unfold and smooth a second sheet of puff pastry in the same way, then lay it directly on top of the filling.
• Line up the edges and press around the border with your fingertips to seal.
• Roll the pin over the top one time, using very light pressure, to help the layers stick together.
• Slide the sandwich onto a piece of parchment and refrigerate for 10 minutes if the pastry feels warm or soft.

7. Slice the Pastry into Strips

• Use a pizza cutter or sharp knife to trim off any uneven edges.
• Cut the pastry sandwich into 9 strips, each about 1 inch wide.
• Press straight down and slice in one smooth motion so the pastry layers stay clean and open.

8. Twist the Strips

• Pick up one strip at each end, holding it gently so the filling stays inside.
• Twist the ends in opposite directions three to four times to create a spiral.
• Place the twist on a lined baking sheet, pressing both ends down lightly so it does not unwind as it bakes.
• Space the twists about 1 1/2 inches apart, since they will puff and spread.

9. Repeat with the Second Batch

• Repeat steps 4 through 8 with the remaining two sheets of puff pastry and the second portion of filling.
• You should end up with 18 twists total, about 9 on each baking sheet.

10. Brush with Egg Wash and Add the Topping

• In a small bowl, whisk together the egg and 1 tablespoon of the milk until completely smooth.
• In another small bowl, stir together the 3 tablespoons sanding sugar and 1/2 teaspoon of the pumpkin pie spice.
• Brush the egg wash lightly over the tops and sides of each twist. Avoid letting it pool in the creases, since it can glue the layers shut.
• Sprinkle the spiced sugar generously over the twists.

11. Bake Until Golden Brown

• Bake one pan at a time on the center rack for 15 to 18 minutes, rotating the pan halfway through.
• The twists are done when they are puffed, deep golden brown, and crisp on the outside.
• If they brown too fast, tent them loosely with foil for the last few minutes.

12. Cool the Twists

• Let the twists rest on the baking sheet for 2 minutes so they firm up.
• Move them with a spatula to a wire cooling rack set over a sheet of parchment or a baking sheet.
• Cool for about 10 minutes before glazing so the glaze does not melt right off.

13. Make the Glaze and Finish

• In a small bowl, whisk together the 1 cup powdered sugar, the remaining 2 tablespoons milk, the 1 teaspoon vanilla extract, and the remaining 1/2 teaspoon pumpkin pie spice.
• Whisk until smooth. Add a few drops more milk if it is too thick, or a spoonful of powdered sugar if it is too thin.
• Drizzle the glaze over the warm twists in zigzag lines, or serve it in a small bowl for dipping.
• Let the glaze set for 5 minutes, then serve.

Love working with puff pastry? Try: Peach Turnovers Recipe

Tips for The Best Pumpkin Pie Twists

A few small habits make the difference between bakery-style twists and ones that go soft or leak.

• Keep the pastry cold: Warm dough gets sticky and loses its lift, so chill it briefly whenever it softens.
• Use pumpkin purée, not pie filling: Pie filling is already sweetened and spiced, which throws off the balance of this recipe.
• Blot wet purée: If your pumpkin looks loose, pat it with a paper towel or stir it in a dry saucepan for a minute to thicken it.
• Spread thinly: A thin layer of filling keeps the twists crisp. Too much makes them heavy and soggy in the center.
• Leave a border: That 1/4-inch edge seals the filling in as the pastry bakes.
• Cut with one clean motion: Sawing back and forth crushes the layers and prevents a full rise.
• Press the ends down: Tucking or pressing the ends onto the pan stops the spiral from unwinding.
• Do not overcrowd the pan: Space allows hot air to circulate for even browning on every side.
• Glaze when cool: A warm twist gives you a thin, glossy drizzle, while a cool one gives you thicker, whiter lines.

I use the same keep-it-cold habit in my apple hand pies, and it works every time.

Serving Suggestions

These twists are best served the same day, either warm from the oven or at room temperature.

They are casual enough for a snack and pretty enough for a holiday dessert table.

• Arrange them upright in a tall glass or jar for a fun party display.
• Serve with a small bowl of extra glaze, whipped cream, or vanilla ice cream for dipping.
• Pair them with hot coffee, chai, or a mug of spiced cider.
• Add them to a Thanksgiving dessert board alongside pecans, cinnamon sticks, and fresh fruit.
• Pack them in a cookie tin for a homemade fall gift.

For a cozy drink, try: Pumpkin Spice Hot Chocolate

Variations of Pumpkin Pie Twists

Once you have the basic technique down, it is easy to switch up the flavors with what you have on hand.

• Cream cheese dip: Beat 4 ounces of softened cream cheese with 2 tablespoons of powdered sugar and a splash of milk for a tangy dip.
• Maple glaze: Replace the vanilla with 1/2 teaspoon of maple extract, or swap some of the milk for maple syrup.
• Cinnamon sugar finish: Skip the glaze and roll the warm twists in cinnamon sugar.
• Chopped pecans: Sprinkle finely chopped pecans over the egg wash before baking.
• Chocolate drizzle: Drizzle melted dark chocolate over the cooled twists instead of the glaze.
• Sweet potato twists: Use plain sweet potato purée in place of the pumpkin for a slightly sweeter filling.
• Crescent dough shortcut: Use sealed crescent dough sheets instead of puff pastry, though the twists will be softer and less flaky.

If you go the dipping route, this caramel apple cheesecake dip is a fantastic partner for these twists.

Storage and Reheating

These twists are at their crispiest on the first day, but they store well with a few simple steps.

• Room temperature: Cool completely, then store in an airtight container for up to 24 hours. Layer parchment between the twists to protect the glaze.
• Refrigerator: Store in an airtight container for up to 4 days. The pastry softens a little, but the flavor stays great.
• Freezing unbaked twists: Freeze the shaped twists on a tray until solid, then move to a freezer bag for up to 1 month. Bake straight from frozen, adding 3 to 5 minutes to the time.
• Freezing baked twists: Freeze unglazed twists in a sealed container for up to 1 month, then thaw and reheat before glazing.
• Reheating in the oven: Warm at 350°F for 5 to 8 minutes to bring back the crunch.
• Reheating in the air fryer: Heat at 320°F for 3 to 4 minutes.
• Skip the microwave: It makes puff pastry chewy and soft.

Read Also: Mini Pumpkin Cheesecakes

Nutritional Facts

The numbers below are estimates for one glazed twist, based on a batch of 18.

Values will vary with the brand of puff pastry and the exact amount of glaze you use.

• Calories: about 282
• Total fat: about 13 g
• Saturated fat: about 3 g
• Carbohydrates: about 36 g
• Sugar: about 13 g
• Fiber: about 1 g
• Protein: about 4 g
• Sodium: about 175 mg

Compared with my richer pumpkin cheesecake brownies, these twists are a lighter way to satisfy a pumpkin craving.

Health Benefits of Key Ingredients

These twists are a treat, but a couple of the ingredients bring real nutrition to the party. Here is what each one offers.

• Pumpkin purée: Pumpkin is rich in beta carotene, which your body turns into vitamin A, and it also provides fiber and potassium.
• Pumpkin pie spice: The blend of cinnamon, ginger, nutmeg, and cloves is packed with plant compounds that act as antioxidants.
• Egg: A small amount of egg adds a bit of protein along with the golden shine on top.
• Vanilla extract: Pure vanilla adds big flavor, so you can use a little less sugar in the glaze if you like.
• Milk: Even the small amount used here contributes a touch of calcium and protein.

For a lighter pumpkin treat, try: Pumpkin Mousse Recipe

FAQs About Pumpkin Pie Twists

1. Can I use pumpkin pie filling instead of pumpkin purée?

You can, but it is already sweetened and spiced, so skip the brown sugar, granulated sugar, and pumpkin pie spice in the filling.

I prefer plain purée because it lets you control the sweetness and spice level yourself.

2. Why did my twists leak or unravel in the oven?

Leaking usually means the filling was spread too close to the edge or was too thin, so leave a border and blot watery purée.

Unraveling happens when the ends are not pressed down, so tuck or press them firmly onto the pan.

3. Can I make these ahead of time?

Yes, you can shape the twists, freeze them unbaked, and bake them straight from the freezer when you need them.

They are a great make-ahead option for holidays, and they fit right in with my quick and easy Thanksgiving desserts.

4. Can I use crescent roll dough instead of puff pastry?

Yes, sealed crescent dough sheets work in a pinch, and you can follow the same steps.

The twists will be softer and less flaky, and the baking time may run a couple of minutes shorter.

5. Why are my twists soggy in the middle?

A thick layer of filling or very wet pumpkin purée is the usual cause, so spread the filling thinly and blot the purée if it looks loose.

Baking on a preheated, lightly colored pan at 400°F also helps the bottoms crisp up.

Conclusion

Pumpkin Pie Twists are proof that a few simple ingredients can turn into something that looks and tastes special.

The flaky pastry, warm spiced pumpkin, and sweet glaze hit every fall craving at once.

I hope you give this recipe a try this season.

If you do, leave a comment below and tell me how yours turned out, or share a photo with a friend who loves pumpkin as much as you do.

Recommended:

• Pumpkin Pie Cake Pops Recipe
• Pumpkin Chocolate Chip Cookies
• Pumpkin Spice Latte Tiramisu
• Pumpkin Blondies Recipe
• Pumpkin Oatmeal Cream Pies