Name: Flaky Pumpkin Pie Twists for a Fall Dessert
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 sheet puff pastry (thawed if frozen); 1/2 cup pumpkin purée (not pumpkin pie filling); 2 tbsp brown sugar; 1 tsp pumpkin pie spice; 1/2 tsp ground cinnamon; 1/2 tsp vanilla extract; 1 egg, beaten (for egg wash); 2 tbsp granulated sugar (for topping); 1/2 tsp ground cinnamon (for topping)

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Flaky pumpkin pie twists are a fun and easy fall dessert that capture all the cozy flavors of traditional pumpkin pie — but with a buttery, golden twist. I love making these when I want something festive and satisfying without baking a full pie. They’re made with puff pastry, a sweet pumpkin filling, and a sprinkle of cinnamon sugar, baked until crispy and delicious.

Why You’ll Love This Recipe

I love how quick and simple these pumpkin pie twists are to make. They look impressive but come together with minimal effort, thanks to store-bought puff pastry. The filling tastes just like pumpkin pie, and the flaky layers make every bite irresistible. These are perfect for parties, after-dinner treats, or even a sweet addition to brunch. Plus, they’re easy to grab and go — no fork required. Flaky Pumpkin Pie Twists for a Fall Dessert

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Puff pastry sheets (thawed if frozen)
Pumpkin purée (not pumpkin pie filling)
Brown sugar
Pumpkin pie spice
Cinnamon
Vanilla extract
Egg (for egg wash)
Granulated sugar (for cinnamon sugar topping)

Directions

I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
I mix the pumpkin purée, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract in a bowl until smooth.
I roll out the puff pastry sheet slightly and spread the pumpkin mixture evenly over one half.
I fold the pastry sheet in half to sandwich the filling, then gently press it down.
Using a sharp knife or pizza cutter, I cut the pastry into strips about 1 inch wide.
I twist each strip several times and place them on the prepared baking sheet.
I brush the tops with egg wash and sprinkle with cinnamon sugar.
I bake the twists for 15–20 minutes, or until golden brown and puffed.
I let them cool slightly before serving — they’re best warm but also delicious at room temperature.

Servings and Timing

This recipe makes about 12–16 twists, depending on the size of the puff pastry sheet and how thin I cut them. It takes around 10 minutes to prep and 20 minutes to bake, so the total time is roughly 30 minutes.

Variations

I sometimes drizzle the cooled twists with a simple glaze made from powdered sugar and milk for extra sweetness.
For a nuttier twist, I sprinkle chopped pecans or walnuts on the filling before folding.
I’ve also added a bit of cream cheese to the filling to make it richer and more like a pumpkin cheesecake twist.
To make them extra crispy, I dust both sides of each twist with cinnamon sugar before baking.
I switch up the spices sometimes by adding a pinch of cardamom or nutmeg for a deeper fall flavor.

Storage/Reheating

I store leftover twists in an airtight container at room temperature for up to 2 days. If I want to reheat them, I pop them in a 300°F oven for 5–7 minutes to bring back the flakiness. I avoid microwaving them, since it softens the pastry. Flaky Pumpkin Pie Twists for a Fall Dessert

FAQs

Can I make these ahead of time?

Yes, I often assemble the twists and refrigerate them unbaked for a few hours. When I’m ready to serve, I just bake them fresh.

Can I use homemade pumpkin purée?

Absolutely. I use homemade or canned pumpkin purée, as long as it’s not sweetened or spiced — I like to control the flavor myself.

Can I freeze these?

Yes, I freeze the unbaked twists on a tray, then transfer them to a freezer bag. I bake them straight from frozen, just adding a few extra minutes to the baking time.

What can I serve with these twists?

I love serving them with whipped cream, vanilla ice cream, or a caramel dipping sauce for extra indulgence.

Can I use pie dough instead of puff pastry?

You can, but the texture will be more like a soft pastry than a flaky twist. Puff pastry gives the best results for crisp, golden layers.

Conclusion

These flaky pumpkin pie twists are one of my favorite fall desserts to make when I want something festive, simple, and completely irresistible. They’ve got all the flavors of pumpkin pie with none of the hassle — just layers of golden pastry and cozy spices in every bite. Whether I’m hosting a fall gathering or just craving something sweet with my coffee, these twists never disappoint.