Pumpkin Twist Pastry Recipe
Pumpkin Twist Pastry is the kind of treat that makes any kitchen feel cozier, whether you’re bustling around on a crisp fall morning or craving a sweet snack to brighten up your afternoon. Flaky, golden puff pastry is swirled with a warmly spiced pumpkin filling, brushed with shimmering sugar, and finished with a dreamy vanilla glaze. This is a beautifully simple yet irresistibly crowd-pleasing pastry that combines the best flavors of autumn with the irresistible textures of bakery-fresh sweets. There’s no need for fancy equipment or complicated steps — just everyday ingredients and a few delightful twists (literally!) for a treat you’ll come back to again and again.
Ingredients You’ll Need
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Main Ingredients:
- 1 sheet frozen puff pastry (thawed)
- 1/2 cup pumpkin purée
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 tablespoon flour (for dusting)
- 1 egg (beaten, for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 teaspoons milk
- 1/4 teaspoon vanilla extract
How to Make Pumpkin Twist Pastry
Step 1: Prep Your Workspace and Ingredients
Begin by preheating your oven to 400°F and lining a baking sheet with parchment paper. Dust your work surface lightly with flour, then get your puff pastry out of the fridge and roll it gently into a 10×12-inch rectangle. Having everything ready before you start makes assembling your Pumpkin Twist Pastry a breeze.
Step 2: Make the Pumpkin Filling
In a small bowl, stir together the pumpkin purée, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract until everything is smooth and perfectly blended. This is your moment to inhale that dreamy autumn scent!
Step 3: Assemble the Pastry
Spread the pumpkin mixture over half of your rolled-out pastry (lengthwise), leaving a small border around the edge. Fold the other half over to cover the filling and press down gently to seal the edges — this keeps all that luscious goodness inside as your twists bake.
Step 4: Slice and Twist
Using a sharp knife or pizza cutter, slice your pastry into 1-inch wide strips. Pick up each strip, twist it a few times for that gorgeous bakery look, and lay them spaced apart on your prepared baking sheet.
Step 5: Brush, Sprinkle, and Bake
Brush each twist with the beaten egg, coating the exposed areas for a golden finish. If you love a little sparkle and crunch, sprinkle on the coarse sugar now. Pop the pan in the oven and bake for 15–18 minutes, or until the Pumpkin Twist Pastry is puffed, crispy, and perfectly golden brown.
Step 6: Glaze and Enjoy!
While the twists cool slightly, mix the powdered sugar, milk, and vanilla for your glaze until smooth and pourable. Drizzle over the cooled Pumpkin Twist Pastry, and get ready to watch those twists disappear!
How to Serve Pumpkin Twist Pastry
Garnishes
Give your Pumpkin Twist Pastry a little extra love by drizzling them with fresh glaze just before serving. A sprinkle of chopped toasted pecans or a dusting of cinnamon sugar makes them look (and taste) bakery-made. For festive occasions, a few edible flowers or a scattering of orange zest takes presentation up a notch.
Side Dishes
Pair these warm, sweet twists with creamy vanilla yogurt, fresh fruit salad, or a mug of chai latte for a beautiful breakfast or brunch spread. For dessert, a scoop of vanilla ice cream alongside a freshly baked Pumpkin Twist Pastry is sheer autumnal bliss.
Creative Ways to Present
Arrange the twists in a circular pattern on a rustic wooden platter, or stack them in a criss-cross at the center of your table. If you’re feeling playful, tie a few cooled twists together with bakery twine for a lovely edible gift. For gatherings, serve with mini cups of cinnamon-spiced whipped cream for dunking!
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Twist Pastry can be stored in an airtight container at room temperature for up to two days. To keep them at their best, wait to glaze until just before serving, so the pastry stays crisp and the glaze stays fresh.
Freezing
You can freeze baked (unglazed) twists for up to a month. Allow them to cool completely, then wrap in foil and store in a freezer-safe bag. Thaw at room temperature and glaze just before serving for that bakery-fresh finish.
Reheating
To recapture the just-baked flakiness, pop your twists into a preheated 350°F oven for 5–7 minutes. They’ll warm through and crisp up beautifully, making leftover Pumpkin Twist Pastry taste just as irresistible as day one.
FAQs
Can I make Pumpkin Twist Pastry ahead of time?
Absolutely! You can assemble the twists the night before, cover them tightly, and refrigerate overnight. Bake fresh in the morning and glaze just before serving for an effortless brunch treat.
What if I don’t have pumpkin pie spice?
No worries! You can substitute with a blend of cinnamon, nutmeg, ginger, and cloves. Even just cinnamon and a tiny pinch of nutmeg will work in a pinch for your Pumpkin Twist Pastry.
Can I use homemade puff pastry?
If you’re feeling ambitious, homemade puff pastry is amazing here! Just make sure it’s kept very cold until baking to get those signature flaky layers in your twists.
Is the glaze necessary?
The vanilla glaze adds a lovely sweetness and glossy look, but the twists are still delicious without it. You could swap for a dusting of powdered sugar or leave them plain for a pared-back vibe.
Can I make this recipe vegan?
Yes! Use a vegan-friendly puff pastry, substitute maple syrup or coconut sugar for the brown sugar, and brush with plant-based milk instead of egg wash. The glaze can be made with non-dairy milk as well.
Final Thoughts
There’s something so joyful about pulling a batch of Pumpkin Twist Pastry from the oven — golden, fragrant, and impossible to resist. Whether you’re baking for loved ones or just craving a cozy kitchen moment, these simple twists will brighten your day. Give them a try and watch smiles (and crumbs) appear all around!
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Pumpkin Twist Pastry Recipe
- Total Time: 33 minutes
- Yield: 10–12 twists 1x
- Diet: Vegetarian
Description
Enjoy the flavors of fall with these Pumpkin Twist Pastries made with puff pastry, pumpkin puree, and warm spices. These sweet treats are perfect for brunch, snacks, or dessert.
Ingredients
Main Ingredients:
- 1 sheet frozen puff pastry (thawed)
- 1/2 cup pumpkin purée
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 tablespoon flour (for dusting)
- 1 egg (beaten, for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 teaspoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat and Prep: Preheat oven to 400°F and line a baking sheet with parchment paper. Roll out puff pastry on a floured surface.
- Mix Pumpkin Filling: Combine pumpkin purée, brown sugar, spices, and vanilla. Spread over pastry.
- Prepare Twists: Fold pastry, slice into strips, twist, and place on baking sheet.
- Bake: Brush with egg wash, sprinkle sugar, and bake for 15–18 minutes until golden.
- Glaze: Whisk together powdered sugar, milk, and vanilla. Drizzle over twists.
Notes
- Keep puff pastry cold for best results.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 twist
- Calories: 160
- Sugar: 7g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
