Flaky puff pastry filled with creamy pumpkin spice filling, baked into fun, handheld twists perfect for holidays and cozy fall evenings.

Scale

1 sheet puff pastry

1/2 cup pumpkin puree

2 tbsp brown sugar

1/2 tsp cinnamon

1/8 tsp nutmeg

1 egg (for egg wash)

Optional: sugar for sprinkling, maple glaze or cream cheese dip

Preheat oven to 375°F and line a baking sheet with parchment.

Roll out puff pastry and smooth creases.

Mix pumpkin, sugar, cinnamon, and nutmeg in a bowl.

Spread filling over half of the puff pastry, fold to enclose.

Cut into one-inch strips and twist each piece.

Place on baking sheet, brush with egg wash, and sprinkle sugar.

Bake for 18–22 minutes until golden brown and flaky.

Cool for 10 minutes and serve with optional dipping sauces.

Use non-alcoholic vanilla flavoring if making a glaze.

Puff pastry must be thawed for best results.

Replace sugar with maple syrup in filling for softer texture.

Keywords: Pumpkin Pie Twists, fall dessert pastry, puff pastry pumpkin recipe