One crisp autumn morning, I found myself rummaging through my pantry while the house was quiet, the aroma of coffee filling the kitchen. My husband was reading the newspaper, and the grandchildren were still fast asleep in the next room. I wanted something simple yet comforting, a little treat that brought warmth to the morning.
The pumpkin puree sitting on the shelf caught my eye, and a memory of my grandmother swirling cinnamon into her pumpkin pies floated back. I remembered how she would hum softly while rolling dough, the house rich with the scent of spices, and everyone waiting for that first sweet bite.
I decided to take that nostalgia and give it a playful twist literally. Puff pastry had been sitting in my freezer for weeks, patiently waiting to be transformed. The idea of pumpkin pie in a delicate spiral, golden and crisp, seemed perfect for a chilly morning.
While stirring the pumpkin with sugar and aromatic spices, I imagined sharing these with my kids and grandchildren later, their eyes lighting up at the flaky, cinnamon-kissed twists. By the time the oven timer rang, the kitchen smelled like a cozy autumn fair. There was something joyful about taking a classic flavor and giving it a little spin, making the familiar feel new again.
These Pumpkin Pie Twists are not just a treat; they’re a memory you can bite into, a simple way to make the morning feel festive, even if it’s just a weekday breakfast.
Short Description
Delicate, golden twists filled with spiced pumpkin puree. Flaky, aromatic, and perfect for fall mornings or festive gatherings.
Key Ingredients
For the Pastry
-
1 sheet puff pastry (pre-rolled)
For the Pumpkin Filling
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon ground cloves
For Assembly
- 1 egg (beaten, for brushing)
- Powdered sugar (optional, for dusting)
Tools Needed
- Baking sheet
- Parchment paper
- Rolling pin
- Mixing bowl
- Whisk or spoon
- Pastry brush
- Sharp knife
Cooking Instructions
Step 1: Preheat the Oven
Set the oven to 400°F (200°C) and line a large baking sheet with parchment paper. This ensures even baking and easy cleanup.
Step 2: Roll the Puff Pastry
On a lightly floured surface, roll out the thawed puff pastry to about 1/8 inch thick. Keep it roughly rectangular for easier slicing.
Step 3: Prepare the Pumpkin Filling
In a mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and ground cloves. Stir until smooth. Taste and adjust sweetness or spice as desired.
Step 4: Spread the Filling
Evenly spread the pumpkin mixture over the puff pastry, leaving a 1-inch border around the edges. The border will help seal the twists.
Step 5: Fold and Seal
Gently fold the pastry over the filling and press the edges to seal. Be careful not to tear the dough.
Step 6: Slice and Twist
Cut the folded pastry into 1-inch strips. Twist each strip into a spiral, making sure the filling stays inside.
Step 7: Prepare for Baking
Place the twists on the prepared baking sheet, leaving space between each one to allow for expansion. Brush the tops lightly with the beaten egg.
Step 8: Bake
Bake in the preheated oven for 18–20 minutes, or until golden brown. Keep an eye on the edges—they should puff up and turn a deep golden color.
Step 9: Cool and Serve
Remove from the oven and let cool slightly on a wire rack. Dust with powdered sugar if desired. Serve warm for the best flavor and texture.
Troubleshooting Tips:
If the dough tears while twisting, gently press it back together; a small tear won’t affect taste.
If filling seems too wet, add 1 teaspoon of flour to stabilize it.
For extra crispiness, bake a few minutes longer but watch to prevent burning.
Why You’ll Love This Recipe
Flavorful and aromatic: Warm spices mingle with sweet pumpkin for a comforting taste.
Quick and easy: Pre-rolled puff pastry saves time, and the recipe comes together in under 30 minutes.
Family-friendly: Kids and adults alike will enjoy the playful twists.
Versatile: Perfect for breakfast, brunch, or a sweet snack with tea or coffee.
Mistakes to Avoid & Solutions
Overfilling the pastry: Can cause leaks during baking. Solution: Stick to the recommended amount of filling.
Twisting too tightly: Prevents puffing. Keep twists gentle but firm.
Skipping egg wash: Without it, the twists won’t have that glossy golden finish.
Serving and Pairing Suggestions
Serve warm with a cup of coffee, tea, or hot chocolate.
Great for brunch spread alongside fruit, yogurt, or other pastries.
Can be plated individually for a more elegant presentation or stacked on a family-style platter.
Storage and Reheating Tips
Store leftovers in an airtight container at room temperature for up to 2 days.
For longer storage, freeze on a baking sheet first, then transfer to a freezer bag for up to 1 month.
Reheat in a 350°F oven for 5–7 minutes to restore crispiness. Microwave gently if short on time, but texture may soften.
FAQs
1. Can I make the filling ahead of time?
Yes, prepare the pumpkin mixture a day ahead and refrigerate. Bring to room temperature before spreading on pastry.
2. Can I use homemade puff pastry?
Absolutely. It may require longer rolling and careful handling but works beautifully.
3. Are these twists suitable for freezing?
Yes. Freeze before baking for up to a month. Bake directly from frozen, adding 2–3 extra minutes.
4. Can I make mini twists?
Yes, cut strips smaller for bite-sized treats. Bake 2–3 minutes less to prevent burning.
5. How do I prevent the twists from getting soggy?
Ensure the pumpkin filling isn’t too wet and leave a border around the edges to seal properly.
Tips & Tricks
Sprinkle a tiny pinch of sea salt over the filling before folding for enhanced flavor.
Use a silicone baking mat for even better non-stick baking.
Add a few chocolate chips to the filling for a sweeter twist.
Recipe Variations
Maple Pumpkin Twists: Swap half the granulated sugar with maple syrup. Fold in 1 teaspoon of pure maple extract. Bake as directed. Flavor profile: richer sweetness with subtle maple notes.
Spiced Nut Twists: Add ¼ cup finely chopped pecans to the pumpkin filling. Bake as directed. Flavor profile: crunchy and aromatic with nutty undertones.
Savory Pumpkin Twist: Replace sugar with 1 teaspoon salt and add ½ teaspoon smoked paprika. Sprinkle grated Parmesan on top before baking. Flavor profile: savory, flaky, and slightly smoky.
Final Thoughts
The joy of making Pumpkin Pie Twists is in both the process and the result. Rolling the pastry, spreading the spiced pumpkin, and watching the twists puff in the oven brings a satisfying rhythm to the kitchen. The aroma alone makes the house feel cozy, inviting, and alive with warmth.
Sharing them with family, seeing the delight on my grandchildren’s faces as they bite into the golden spirals, is a memory I treasure. These twists are simple enough for a weekday breakfast yet elegant enough to impress at a brunch or fall gathering.
They capture the essence of autumn in each bite—sweet, warm, and comforting. I love that one recipe can be playful, nostalgic, and adaptable all at once. Each time I make them, I find myself experimenting with spices or presentation, making the recipe feel fresh every time.
Pumpkin Pie Twists
Ingredients
For the Pastry
- 1 sheet puff pastry pre-rolled
For the Pumpkin Filling
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon ground cloves
For Assembly
- 1 egg beaten, for brushing
- Powdered sugar optional, for dusting
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Roll out the thawed puff pastry on a lightly floured surface to about 1/8 inch thick, keeping a roughly rectangular shape.
- In a mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and ground cloves until smooth. Adjust sweetness or spice if needed.
- Spread the pumpkin mixture evenly over the pastry, leaving a 1-inch border around the edges.
- Fold the pastry over the filling and press the edges to seal, being careful not to tear the dough.
- Cut the folded pastry into 1-inch strips and twist each strip into a spiral, keeping the filling inside.
- Place the twists on the prepared baking sheet with space between each. Brush the tops lightly with the beaten egg.
- Bake for 18–20 minutes, until golden brown and puffed. Watch the edges closely to prevent burning.
- Let the twists cool slightly on a wire rack. Dust with powdered sugar if desired and serve warm.
