Go Back

Pumpkin Pie Twists with Puff Pastry

Pumpkin pie twists with puff pastry bake into shatteringly crisp golden spirals with a spiced pumpkin filling. The cinnamon glaze sets into a sweet crackle after thin zigzag drizzles on warm twists.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
chilling 15 minutes
Total Time 52 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Twists
  • 2 frozen puff pastry thawed (1 package, 17.3 ounces)
  • 0.75 cup canned pumpkin purée
  • 0.33 cup light brown sugar packed
  • 2 tbsp unsalted butter softened
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.25 tsp fine salt
  • 1 tbsp cornstarch
  • 1 large egg beaten with 1 tablespoon water
  • 1 tbsp water for egg wash
  • 2 tbsp turbinado sugar for topping
Cinnamon Glaze
  • 1 cup powdered sugar
  • 2 tbsp whole milk
  • 0.5 tsp vanilla extract
  • 0.25 tsp ground cinnamon
  • 1 pinch fine salt

Equipment

  • 1 sheet pan

Method
 

Bake the twisted pastries
  1. Heat the oven to 400°F and line two baking sheets with parchment.
  2. Stir the pumpkin purée, brown sugar, softened butter, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch together until completely smooth, making sure the cornstarch disappears so the filling won’t run.
  3. Unfold one sheet of puff pastry on a lightly floured surface and roll it into a 10x12-inch rectangle.
  4. Spread half the pumpkin filling over the entire surface in a thin, even layer, going all the way to the edges.
  5. Fold the pastry in half like a book, pressing gently to seal, then cut crosswise into 12 strips about ¾ inch wide.
  6. Twist each strip 3 or 4 times, holding both ends, and lay it on the parchment.
  7. Press the ends down firmly so the twist holds its shape, then repeat with the second pastry sheet and remaining filling.
  8. Space all the twists 2 inches apart on the sheets.
  9. Chill the shaped twists for 15 minutes to help the cold pastry puff higher and keep the spiral.
  10. Brush the twists with the egg wash and sprinkle generously with turbinado sugar.
  11. Bake 18–22 minutes at 400°F, until deep golden brown, puffed, and crisp at the edges.
  12. Cool the twists 10 minutes on the pan before glazing.
Glaze and set
  1. Whisk the powdered sugar, milk, vanilla, cinnamon, and salt until smooth and pourable.
  2. Drizzle the glaze over the warm twists in thin zigzags.
  3. Let set for 10 minutes before serving, until the glaze firms into a sweet crackle.

Notes

Pro tip: spread the pumpkin filling right to the edges in a thin layer so the spirals bake evenly without leaks; if your kitchen is warm, chill the pastry again for 5 minutes during shaping. Store baked twists covered in the refrigerator up to 3 days; re-crisp in a 325°F oven for 5–8 minutes. Freezing is not recommended for best shatter-crisp texture. For a gluten-free swap, use a gluten-free puff pastry sheet and follow the package thawing and bake guidance.