Golden Pumpkin Pastry Twists

These pumpkin pie twists capture the cozy flavors of autumn wrapped in a flaky, buttery puff pastry. They make a delightful treat for festive gatherings or a sweet afternoon snack, lightly dusted with powdered sugar to finish.

I first made these twists for a fall party and they disappeared almost instantly. Now they are my go to treat whenever I want something seasonal but fussfree.

Ingredients

• Puff pastry: One sheet thawed for a light and flaky base choose good quality sheets for a better texture
• Pumpkin puree: Half a cup of canned pumpkin puree for that signature natural sweetness and moisture
• Granulated sugar: Three tablespoons to sweeten the filling
• Brown sugar: One tablespoon for depth and a caramel like hint
• Cinnamon: One teaspoon to bring warmth and complement pumpkin perfectly
• Nutmeg: Half teaspoon adding a nutty, slightly sweet warmth choose fresh ground if possible
• Ginger: Half teaspoon for a gentle spicy kick that brightens the mix
• Ground cloves: Quarter teaspoon for a subtle earthy complexity
• Egg: One egg beaten to brush over the twists creating that irresistible golden shine
• Powdered sugar: For optional dusting and added sweetness after baking

Instructions

Preheat:

Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. This prepares a clean surface and ensures even baking.

Roll out pastry:

Roll out the thawed puff pastry on a lightly floured surface smoothing out any folds or creases carefully to avoid tearing. A smooth sheet will make your twists look neat.

Make filling:

In a medium bowl combine pumpkin puree with granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and ground cloves. Stir until everything is evenly blended creating a spiced, sweet pumpkin filling.

Spread filling:

Spread the pumpkin mixture evenly over the puff pastry, leaving about half an inch clear around the edges to avoid overflow while baking.

Fold:

Carefully fold the pastry sheet in half, enclosing the filling like a sandwich, and press down lightly to seal the edges but don’t squish out all the air or the pastry won’t puff nicely.

Cut strips:

Using a sharp knife or pizza cutter cut the filled pastry into one inch wide strips. Make sure the cuts are clean for tidy twists.

Twist:

Take each strip and gently twist it several times creating a spiral shape. Lay each twisted strip on the baking sheet spaced apart so they have room to puff while baking.

Egg wash:

Brush the beaten egg over each twist generously. This step is important for that glossy, golden brown finish that looks as good as it tastes.

Bake:

Bake the twists for 18 to 20 minutes until puffed up and beautifully golden brown. Keep an eye on them in the last few minutes to prevent over browning.

Cool:

Remove from the oven and place the twists on a wire rack to cool slightly. This stops the cooking process and keeps the pastry crisp.

Dust:

Dust with powdered sugar just before serving to add a festive sweet touch. The contrast of the white sugar on warm spices is irresistible.

This recipe reminds me of cozy fall afternoons baking with my kids. The air fills with the aroma of pumpkin and spices, and it always feels like we are creating something truly special for sharing.

Storage Tips

Store any leftover twists in an airtight container at room temperature for up to two days. They keep best when eaten within a day for optimal crispness. To refresh slightly soggy twists, pop them in a warm oven for a few minutes before serving.

Ingredient Substitutions

If you don’t have ground cloves or nutmeg, pumpkin pie spice blend is a great one step substitute for all the spices in this recipe. Maple syrup can replace brown sugar for a richer sweetness, and you can experiment with adding chopped nuts inside before twisting for extra texture.

Serving Suggestions

These twists are perfect alongside a cup of hot cider or coffee. A drizzle of caramel or a smear of cream cheese frosting can turn them into an indulgent dessert. They also pair wonderfully with a bowl of warm soup when you want a comforting snack.

These pumpkin pie twists are an easy seasonal treat that looks impressive but comes together quickly. Serve warm and enjoy with coffee or cider.

Common Questions About Recipes

→ What type of pastry is best for these twists?

Puff pastry works best due to its flaky texture and ability to puff up during baking, giving the twists a light, crisp finish.

→ Can I use fresh pumpkin instead of canned puree?

Yes, cook and puree fresh pumpkin until smooth to replace canned puree, ensuring the same creamy consistency.

→ How do the spices affect the flavor?

Spices like cinnamon, nutmeg, ginger, and cloves add warm, aromatic notes, enhancing the natural sweetness of the pumpkin filling.

→ Is it necessary to use an egg wash?

Brushing with beaten egg gives the twists a shiny, golden brown appearance and helps the pastry crisp evenly.

→ Can I prepare these twists ahead of time?

Yes, you can assemble the twists and refrigerate them before baking. Bake fresh just prior to serving for best texture.

→ What are good serving suggestions?

Serve warm with a dusting of powdered sugar or a drizzle of caramel sauce for extra richness and festive flair.