Pumpkin Pie Twists
These pumpkin pie twists are flaky, spiced just right, and ready in under 30 minutes. Imagine the smell of cinnamon, nutmeg, and baked pumpkin swirling through your kitchen as buttery pastry puffs up golden and crisp. Whether you're hosting brunch or just craving something sweet with your chai, these twists bring all the cozy fall vibes you love.
Ingredients
- 1 cup canned pumpkin
- 2 tablespoons white sugar
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 egg yolk
- 2 sheets store-bought puff pastry thawed
- 1 egg beaten (for brushing)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Unroll puff pastry on a floured surface and smooth seams with a rolling pin.
- In a bowl, mix pumpkin, both sugars, cinnamon, nutmeg, and egg yolk until smooth.
- Spread filling on one pastry sheet and top with the second sheet.
- Cut into strips using a pizza cutter or knife, then twist and place on the baking sheet.
- Brush with beaten egg for a golden finish.
- Bake 18–22 minutes until puffed and golden.
- Cool slightly and dust with powdered sugar if desired.
Notes
Use pumpkin spice as a shortcut for the spices. Add chocolate chips or nuts for variation. Plant-based puff pastry works great for dairy-free needs. Chill twisted dough for 10 minutes before baking for best shape.