If you’re looking for a sweet treat to liven up your fall table or a cozy, cinnamon-scented pick-me-up to pair with afternoon coffee, Pumpkin Twist Pastry is an absolute must-try. This easy, irresistible dessert takes the warm flavors of pumpkin spice and tucks them into buttery layers of puff pastry, then bakes up into golden, flaky twists that simply beg to be shared. With just a handful of simple ingredients and a prep time that falls well under 20 minutes, you can enjoy bakery-style pumpkin pastries with a fraction of the hassle and a whole lot more homemade heart.

Pumpkin Twist Pastry Recipe - Recipe Image

Ingredients You’ll Need

Pumpkin Filling:
- 1 sheet puff pastry, thawed
- ½ cup canned pumpkin purée
- 2 tbsp brown sugar
- 1 tsp pumpkin pie spice
- ½ tsp vanilla extract
Additional:
- 1 egg (for egg wash)
- 2 tbsp granulated sugar (for sprinkling)
- Optional Glaze:
- ½ cup powdered sugar
- 1–2 tsp milk
- ¼ tsp vanilla extract

How to Make Pumpkin Twist Pastry

Step 1: Prep Your Workspace and Oven

Start by preheating your oven to 400°F (200°C) to ensure it’s piping hot and ready for action. Line a baking sheet with parchment paper to keep cleanup effortless and guarantee that golden pastry lifts right off without sticking. A dusting of flour on your working surface keeps the puff pastry from snagging as you roll and cut.

Step 2: Make the Pumpkin Filling

In a medium bowl, combine the pumpkin purée with brown sugar, pumpkin pie spice, and vanilla extract. Stir until the mixture is silky and all the sugar has dissolved into the pumpkin. This quick blend is where all the autumn flavor comes together, so take a moment to marvel at the scent!

Step 3: Assemble the Layers

Unroll your thawed puff pastry on the floured surface and cut it neatly in half to give you two equal rectangles. Spread your pumpkin filling evenly over one half, taking care not to go all the way to the edges so there’s room to seal. Gently lay the second sheet overtop, pressing down around the edges like a pastry envelope to hold in all that goodness.

Step 4: Slice and Twist

With a sharp knife or a pizza cutter, slice the layered pastry into strips about 1 inch wide. Pick up each strip and twist it gently two or three times; this creates those eye-catching bakery swirls and ensures you get both pumpkin and pastry in every bite. Space out each twist on your parchment-lined baking sheet, giving them room to expand.

Step 5: Egg Wash and Sugar Sprinkle

Beat the egg and use a pastry brush to lightly coat the tops and sides of every twist; this will help the Pumpkin Twist Pastry achieve that enviable golden shine. Generously sprinkle granulated sugar over all the twists for a sparkly, crisp finish as they bake.

Step 6: Bake to Perfection

Slide your tray onto the center rack and bake for 15 to 18 minutes. You’re looking for tall, puffed pastries that are a deep golden brown. When they’re done, let them cool just enough so you can handle them and so the flavors concentrate as they rest.

Step 7: Add the Optional Glaze

If you’re feeling extra indulgent, whisk together powdered sugar, milk, and a little more vanilla until you get a smooth, pourable glaze. Drizzle it over the cooled twists and watch them become bakery-worthy confections — you’ll want to taste-test immediately!

How to Serve Pumpkin Twist Pastry

Garnishes

For a final flourish, try dusting your Pumpkin Twist Pastry with a sprinkle of powdered sugar, drizzling with the optional glaze, or tossing on a handful of toasted pecans or mini chocolate chips. Every garnish adds its own character, making each bite even lovelier.

Side Dishes

Though these pastries are divine on their own, they’re next-level when paired with hot drinks like spiced chai, strong coffee, or a mug of cider. You can also serve alongside fresh fruit, yogurt, or even a small scoop of vanilla ice cream for a brunch or dessert spread that’s sure to be a hit.

Creative Ways to Present

For a showstopper effect, stack the twists in a crisscross pattern on a pretty platter, or weave them into a ring for a pull-apart centerpiece. Try serving Pumpkin Twist Pastry in individual parchment cones for easy, mess-free snacking at fall gatherings or breakfast on the go.

Make Ahead and Storage

Storing Leftovers

Leftover twists keep best at room temperature, loosely covered, for up to one day. After that, you can store any extra Pumpkin Twist Pastry in an airtight container in the fridge, but keep in mind the pastry’s texture is at its most crisp and flaky when enjoyed fresh.

Freezing

If you need to store them longer, these pastries freeze beautifully. Let your twists cool fully, then transfer to a freezer-safe bag or container. When craving strikes, thaw at room temperature or reheat straight from frozen in a low oven until warmed through.

Reheating

To restore that just-baked magic, pop your Pumpkin Twist Pastry into a 300°F (150°C) oven for about 5-7 minutes. This brings them back to a perfect balance of flake and softness — microwaving works in a pinch but is less effective for bringing back the crisp.

FAQs

Can I make the Pumpkin Twist Pastry filling ahead of time?

Absolutely! You can stir together the pumpkin, spices, sugar, and vanilla up to two days in advance. Keep it refrigerated in a covered bowl, and you’ll shave precious minutes off your day-of prep.

What’s the best way to thaw puff pastry?

It’s optimal to thaw frozen puff pastry overnight in the fridge. If you’re in a hurry, you can gently lay it out at room temperature for about 35 minutes. Just don’t let it get too soft — it’s much easier to handle when it’s cold but pliable.

Can I add extras like nuts or chocolate?

Definitely! Sprinkle a handful of chopped pecans, walnuts, or mini chocolate chips over the pumpkin layer before topping with the second sheet of pastry. These little add-ins make each Pumpkin Twist Pastry even more special and satisfying.

How do I keep the twists from unraveling while baking?

Make sure to give each strip several solid twists and press each end down gently onto the parchment when arranging them for baking. The egg wash also acts like mild glue and helps hold the layers together while they puff.

Can I make this recipe with homemade puff pastry?

If you have the time and patience, homemade puff pastry will make this treat even more impressive! Just be sure it’s rolled out to roughly the same thickness as the store-bought version, so your Pumpkin Twist Pastry cooks evenly and puffs up beautifully.

Final Thoughts

There’s something irresistibly joyful about pulling apart a warm, sugary Pumpkin Twist Pastry and savoring every flaky, spiced layer. Whether you’re baking for a crowd or treating yourself to an afternoon pick-me-up, this recipe is sure to become an autumn (or anytime!) staple. So gather your ingredients and give it a go — I can’t wait to hear which twist you love best!