When puff pastry goes into the oven cold, its layers lift and separate into crisp, flaky edges. These pumpkin pie twists get their warm spice from a quick filling stirred smooth in one bowl, then tucked between two pastry sheets.
I like that the filling is easy to spread but still tastes like pumpkin pie: brown sugar sweetens the puree, and cinnamon, ginger, and nutmeg give it familiar warmth. Rolling the sheets on parchment keeps the work surface simple, and the egg wash helps seal the pastry around the filling.
Once the twists are puffed and deep golden brown, the sugar has formed a delicate crunch on top and the centers are tender with spiced pumpkin. Give them five minutes on the pan, then serve while the pastry is still crisp.
Kitchen Note
Twist each strip only a few times, and don’t pull it taut as you work. A relaxed twist gives the pastry room to puff into flaky ridges instead of compressing the layers.
Save these Pumpkin Pie Twists for a crisp, flaky pastry treat filled with cinnamon-spiced pumpkin and finished with crunchy sugar.
Why the Half-Inch Border Is Worth Keeping
The filling is spread across one pastry sheet, but the edges need to stay clean enough to seal. Leaving a half-inch border gives the egg wash a clear surface to help bind the top sheet to the bottom one. If filling reaches the edge, the pastry is harder to press together, and pumpkin can squeeze out as you cut and twist.
That border also gives you a useful visual guide when you lay the second sheet in place. Press around the perimeter to join the layers without flattening the whole pastry stack. The goal isn’t to press every bit of air out; it’s to close the edges so the filling stays tucked between the sheets while the pastry puffs. A neat seal makes the strips easier to handle and keeps the finished twists looking defined.
Keep the filling spread in an even layer, too. Thick patches make some sections heavier than others, while a thin, even coating lets each strip twist without forcing a pocket of pumpkin toward the cut edges.
What the Pumpkin, Pastry, and Egg Wash Each Bring
- Canned pumpkin puree — Choose plain puree, not sweetened pumpkin pie filling. A standard canned brand works well here; the consistent texture makes it easy to spread without adding extra moisture or spices.
- Light brown sugar — Its soft, molasses-like sweetness suits the pumpkin and gives the filling a rounder flavor than plain sweetness alone. Packed brown sugar from the baking aisle is fine; there’s no need for a specialty brand.
- Cinnamon, ginger, and nutmeg — Together, these ground spices make the filling taste like pumpkin pie. Fresh, well-stored spices have a clearer aroma, but everyday ground spices work; stale spices simply make the finished flavor less vivid.
- Frozen puff pastry — The pastry supplies the crisp, layered structure that makes these twists light. Use sheets that are thawed enough to roll but still cold; keeping them cold helps the layers hold their shape during assembly.
- Egg and water — Whisking them together makes an egg wash that helps seal the border and gives the tops a glossy golden finish. A large egg is the right size for the amount of pastry in this batch.
- Turbinado sugar — The coarse crystals add a crisp, lightly sweet finish. Its texture is the reason to use it here; ordinary fine sugar won’t give the same crunchy top.
From Smooth Filling to Golden, Twisted Layers
Stir the Pumpkin Filling Until Smooth
Combine the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and salt in a small bowl. Stir until the mixture looks even, with no visible streaks of sugar or spice. This short mixing step makes the filling easier to spread across the pastry. Set it aside while you prepare the oven and pastry.
Roll the Pastry While It Stays Cold
Heat the oven to 400°F and line two rimmed baking sheets with parchment paper. On a separate sheet of parchment, gently roll one pastry sheet into a 10-by-12-inch rectangle, then repeat with the second sheet. Keep both sheets cold as you work; if they soften, the layers become harder to handle cleanly. Don’t press aggressively to force the dough into shape.
Layer, Seal, and Cut the Pastry
Whisk the egg and water together in a small bowl. Spread the pumpkin filling over one pastry sheet, leaving a half-inch border, then brush that border with egg wash and place the second sheet on top. Press the edges to seal, then cut the stack into 12 strips along the 12-inch side. Cut each strip crosswise in half to make 24 pieces.
Twist and Finish the Tops
Twist each piece a few times and arrange 12 twists on each prepared baking sheet. Brush the tops with the remaining egg wash, then sprinkle with turbinado sugar. Keep the twists in their shape as you move them onto the pans; pulling the strips too hard can make them thin and uneven. The two-pan arrangement gives the twists room to bake.
Bake Until Deep Golden
Bake for 18 to 22 minutes, swapping the pans’ positions and rotating them front to back halfway through. Look for pastry that’s puffed and deep golden brown, not merely pale and risen. The color is the clearest cue that the layers have baked through and the sugar has set on top. Let the twists rest on the pans for 5 minutes before serving.
Easy Ways to Adjust the Spice and Pastry
Make the Filling Cinnamon-Forward
Leave out the ginger and nutmeg and keep the cinnamon. The pumpkin filling will taste simpler and more familiar to anyone who prefers cinnamon on its own, with no change to the pastry assembly.
Skip the Crunchy Sugar Finish
Leave off the turbinado sugar if you’d rather keep the tops less sweet. The egg wash will still give the pastry a golden sheen, but you’ll lose the coarse, crisp sugar crunch.
Use Gluten-Free Puff Pastry
Replace the regular puff pastry with a gluten-free version that comes in two sheets of a comparable size. Keep the filling and cutting pattern the same, and handle the pastry gently because gluten-free sheets can be more fragile and may puff or brown a little differently.
Storage and Reheating
- Refrigerator: Store cooled twists in an airtight container for up to 3 days. The pastry will soften as it sits.
- Freezer: Freeze cooled twists in an airtight container with parchment between layers for up to 1 month. Thaw before reheating.
- Reheating: Warm them in the oven until the pastry crisps again. Avoid the microwave, which tends to make puff pastry soft rather than flaky.
Questions That Come Up While Making Pumpkin Pie Twists
Pumpkin Pie Twists
Ingredients
Equipment
Method
- Stir the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and salt together in a small bowl until smooth.
- Heat the oven to 400°F.
- Line two rimmed baking sheets with parchment paper.
- On a separate sheet of parchment, roll one puff pastry sheet gently into a 10x12-inch rectangle; repeat with the second sheet, keeping both sheets cold.
- Whisk the egg and water in a small bowl.
- Spread the pumpkin filling over one pastry sheet, leaving a 1/2-inch border.
- Brush the border with egg wash, place the second sheet on top, and press the edges to seal.
- Cut the pastry stack into 12 strips about 1 inch wide along the 12-inch side, then cut each strip crosswise in half.
- Twist each piece a few times and arrange 12 twists on each prepared baking sheet.
- Brush the twists with the remaining egg wash.
- Sprinkle with turbinado sugar.
- Bake for 18 to 22 minutes, swapping the pans’ positions and rotating them front to back halfway through, until the twists are puffed and deep golden brown.
- Let the twists rest on the pans for 5 minutes before serving.
