Introduction

These Pumpkin Twists are a delightful fall treat, combining flaky puff pastry with a spiced pumpkin filling. Topped with a sweet vanilla glaze, they’re perfect for breakfast, snacks, or dessert. Easy to make and impressive to serve, they bring cozy autumn flavors to your table.

Two golden brown, twisted Danish pastries sit on a baking sheet over a white marbled surface. Each pastry has multiple thin, flaky layers twisted into a circular shape with a hollow center. The surface is shiny with baked sugar crystals scattered on top. A woman's hand holds a spoon above the front pastry, pouring smooth white icing slowly over it, the icing drips over the curving layers in thick streams. The background is softly blurred, keeping the focus on the rich textures and drip of the icing on the pastries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large egg
2 teaspoons water
4 sheets puff pastry
1 cup canned plain pumpkin
½ cup granulated sugar
1 teaspoon pumpkin pie spice
Coarse sugar, optional, for sprinkling
Glaze:
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
Step 2: In a small bowl, whisk together the egg and water to create an egg wash. Set this aside for later.
Step 3: In a large bowl, combine the pumpkin, granulated sugar, and pumpkin pie spice. Whisk until smooth and well mixed.
Step 4: Lay out each sheet of puff pastry. Divide the pumpkin mixture evenly among them, spreading it into an even layer on each sheet.
Step 5: Starting at one end, carefully roll each pastry sheet over the pumpkin filling. Using a sharp knife, slice down the center lengthwise, leaving about 1 inch uncut at the top to keep the strands connected.
Step 6: Twist the two pastry strips together gently, keeping the pumpkin filling facing up. Then, bring the two ends together and press to form a circle. Place each twisted circle on the prepared baking sheet, leaving space for expansion.
Step 7: Brush the tops lightly with the egg wash and sprinkle with coarse sugar if using.
Step 8: Bake for 30 to 35 minutes, or until the pastry is golden brown and puffed. Remove from the oven and allow to cool for about 10 minutes.
Step 9: While the pastries cool, whisk together the powdered sugar, milk, and vanilla extract to make the glaze. Drizzle the glaze over the warm pumpkin twists before serving.

Tips & Variations

For extra flavor, add a pinch of cinnamon or nutmeg to the pumpkin mixture along with the pumpkin pie spice.
Use fresh pumpkin puree if preferred, but canned pumpkin keeps the texture smooth and consistent.
Swap the coarse sugar topping for chopped nuts like pecans or walnuts for added crunch.
If you like a richer glaze, substitute half the milk with cream or add a little maple syrup.

Storage

Store any leftover pumpkin twists in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to 4 days—reheat gently in a low oven or toaster oven to restore crispness. The glaze is best added fresh before serving.

How to Serve

The image shows a close-up of two braided pastries with golden, flaky layers that shine with a light glaze on top, sprinkled with coarse sugar crystals. They are placed on a white marbled surface, surrounded by scattered bright orange and red autumn leaves, adding warm seasonal colors. Behind the pastries, there is a can of pumpkin, hinting at the flavor of the baked goods. The textures of the pastries highlight their buttery, crisp layers twisted together, with some crumbs around them. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze pumpkin twists?

Yes, you can freeze the twists either before or after baking. Freeze them unbaked on a tray, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding a few extra minutes to the baking time.

What if I don’t have pumpkin pie spice?

You can make a simple substitute by mixing cinnamon, ginger, nutmeg, and cloves in equal parts. About 1 teaspoon of this blend works well in place of pumpkin pie spice.