These Flaky Pumpkin Pie Twists are a fun and easy fall dessert made with puff pastry, pumpkin puree, warm spices, and a sweet glaze. Perfect for parties, brunch, or cozy weekends
🍂 Why You’ll Love These Pumpkin Pie Twists
If you adore pumpkin pie but want something a little more playful (and handheld!), these Flaky Pumpkin Pie Twists are your new go-to fall dessert.
Made with store-bought puff pastry, they’re buttery, crisp, and filled with a lightly spiced pumpkin filling that tastes just like the holidays — but without the hassle of rolling pie dough!
Perfect for Thanksgiving brunch, Halloween parties, or a cozy weekend bake, they’re easy, elegant, and ready in under 30 minutes.
🎃 Ingredients You’ll Need
For the Pumpkin Filling:
- ½ cup pumpkin puree (not pumpkin pie filling)
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
- ½ teaspoon vanilla extract
- Pinch of salt
For the Twists:
- 1 sheet frozen puff pastry, thawed
- 1 tablespoon melted butter (for brushing)
- 2 tablespoons granulated sugar (for sprinkling)
Optional Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ¼ teaspoon vanilla extract
🔥 How to Make Flaky Pumpkin Pie Twists
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Mix the Filling
In a small bowl, stir together pumpkin puree, brown sugar, pumpkin pie spice, vanilla, and a pinch of salt until smooth.
Step 3: Prepare the Puff Pastry
Unfold the puff pastry on a lightly floured surface. Roll gently with a rolling pin to smooth the seams.
Spread the pumpkin filling evenly over half of the sheet. Fold the other half over the filling to cover it completely.
Step 4: Cut & Twist
Cut the pastry into ½-inch wide strips using a sharp knife or pizza cutter.
Twist each strip a few times and place on the prepared baking sheet.
Step 5: Brush & Bake
Brush each twist with melted butter and sprinkle with sugar.
Bake for 14–16 minutes, or until puffed and golden brown.
Step 6: Add the Glaze (Optional)
In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled twists for extra sweetness.
🍁 Tips for Perfect Pumpkin Twists
- Keep your pastry cold: This ensures flaky, buttery layers.
- Don’t overfill: Too much pumpkin filling can cause leaks.
- Add crunch: Sprinkle a little cinnamon sugar on top before baking.
- Make ahead: Assemble and refrigerate up to 4 hours before baking.
🍽️ How to Serve
These pumpkin pie twists are delicious warm or at room temperature!
Serve them for:
- Breakfast or brunch with coffee or cider
- Dessert with whipped cream or vanilla ice cream
- Holiday gatherings as an easy finger-food treat
🧊 Storage & Reheating
- Store: Keep leftovers in an airtight container at room temperature for 2 days or in the fridge up to 4 days.
- Reheat: Warm in the oven at 350°F for 5–7 minutes to crisp them up.
- Freeze: Freeze unbaked twists for up to 2 months; bake straight from frozen, adding 2–3 extra minutes.
⭐ FAQs
Can I use pumpkin pie filling instead of puree?
You can, but skip the added sugar and spices — pie filling is already sweetened and flavored.
Can I make these gluten-free?
Yes! Use gluten-free puff pastry and the same filling.
Can I air fry these?
Absolutely. Air fry at 375°F for about 8–10 minutes until golden and crisp.
❤️ Final Thoughts
These Flaky Pumpkin Pie Twists are everything we love about fall — warm, buttery, and filled with cozy pumpkin spice flavor.
They’re easy to make, impressive to serve, and perfect for when you want that pumpkin pie taste in a fun, bite-sized form.
Bake a batch for your next gathering — they’ll disappear before they even cool! 🍂✨