Go Back
+ servings
plates filled with pumpkin twists
Print Recipe
5 from 6 votes

Pumpkin Twists Recipe

Pumpkin Twists are a delicious finger food with all the flavors you love in a pumpkin pie! They're simple to make and totally delicious!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: 30 minutes or less, baked goods, fall, pumpkin
Servings: 18 twists
Calories: 317kcal


for the twists:

  • 3 13.2 oz puff pastry rolls, thawed*
  • 1/3 cup brown sugar
  • 1/3 cup sugar
  • 2 1/2 teaspoons pumpkin pie spice divided
  • 1 cup pumpkin purée
  • 1/4 cup sanding sugar or granulated sugar
  • 1 egg
  • 1 tablespoon milk

for the glaze:

  • 1 1/2 cups of powdered sugar
  • 2-3 tablespoons of milk
  • 2 teaspoons of vanilla
  • 1 tsp pumpkin pie spice


  • Preheat the oven to 400°F. Line a baking sheet with parchment paper or silicone baking mat. Combine brown sugar, sugar, 1 teaspoon of the pumpkin pie spice, and the pumpkin purée in a medium bowl until combined. Refrigerate until ready to use.
    ingredients for pumpkin twist filling
  • Carefully unroll one sheet of puff pastry and place it on a sheet of wax paper. (Some puff pastries come already on top of wax paper and some do not.) Gently roll with a rolling pin to flatten any creases. If you’re using a 10x15 puff pastry, cut in half and place 1/2 sheet aside.
    rolling out puff pastry dough
  • Spread 1/3 of pumpkin/sugar filling (approximately 1/3 cup) onto 1 sheet of the puff pastry, leaving 1/4-inch border around edges.
    spreading pumpkin mixture onto puff pastry
  • Place another sheet of puff pastry on top of the filling, pressing the edges just slightly to seal. Carefully cut into six 1 1/2-inch strips.
    placing puff pastry on top of pumpkin mixture and cutting the pastry into strips
  • Place each strip on a prepared baking sheet 1 1/2-inches apart. Gently twist each strip 3 times.
    twisting dough
  • Mix remaining 1 1/2 teaspoons of pumpkin pie spice with sanding sugar in a small bowl; set aside. Mix egg and milk together in a small bowl. Brush each twist with egg and milk mixture and sprinkle with pumpkin + sugar mixture. Repeat with remaining puff pastry sheets and pumpkin fillings until you have 18 twists ready for the oven.
    egg wash on twisted puff pastry
  • Bake for 15 to 20 minutes, or until golden brown. Cool for 5 minutes, then transfer to wire racks to cool completely.
    pumpkin teists cooling on a sheet of wax paper
  • Meanwhile, add the glaze ingredients into a bowl and mix until smooth. Drizzle over the cooled pumpkin twists, or serve alongside them for dipping.
    plates filled with pumpkin twists


*you could also use 3 (17.3 ounce) boxes of frozen puff pastry, which has 6 sheets total.


Serving: 2twists | Calories: 317kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 109mg | Potassium: 69mg | Fiber: 1g | Sugar: 21g | Vitamin A: 2137IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg