Pumpkin Pie Twists Recipe – Easy Fall Dessert Everyone Loves

The scent of cinnamon and pumpkin wafting from the oven? That’s my idea of fall in a nutshell. Every year, when the leaves start turning and sweaters come back out, I find myself craving something that tastes like autumn—minus all the fuss. That’s where these irresistible easy pumpkin pie twists come in. The first time I made them, it was on a whim (because, honestly, I didn’t want to roll out a pie crust at 9 PM). I just wanted something warm, sweet, and pumpkin-y, but also something I could whip up fast.

These pumpkin pie twists are a total lifesaver for moments like that. They combine the creamy, spiced filling you love in a classic pumpkin pie with the crisp, flaky magic of puff pastry. And you don’t need any fancy gadgets or specialty ingredients—just a few pantry staples and about 10 minutes of hands-on time. I’ve made these for family gatherings, after-school snacks, and even a midnight treat with hot cocoa. Every single time, they disappear faster than I can say “save me one!”

As a lifelong baker (and self-proclaimed pumpkin lover), I’ve tested this recipe more times than I can count. It’s become my go-to for fall get-togethers because it’s easy to scale up, travel with, and—let’s be real—impresses even those “I’m not a pumpkin fan” folks. If you’re looking for something simple, comforting, and downright crave-worthy, these pumpkin pie twists are it. Whether you’re baking with kids or just want to treat yourself, you’ll love how fun and foolproof this recipe is. Trust me, your fall dessert game is about to get a whole lot cozier.

Why You’ll Love This Recipe

After baking batch after batch of these pumpkin pie twists (and, yes, sneaking far too many straight off the tray), I can confidently say this is the kind of recipe you’ll come back to all season long. Here’s why:

• Quick & Easy: From start to finish, you’ll have golden, flaky twists in about 30 minutes. It’s basically instant fall happiness.
• Simple Ingredients: No crazy shopping trips needed. If you’ve got canned pumpkin, puff pastry, and some spices, you’re set.
• Perfect for Any Occasion: These are a hit at brunch, as an after-school treat, or for cozy nights with friends and family. I’ve even served them at Thanksgiving as a fun twist (pun intended!) on traditional pie.
• Crowd-Pleaser: Kids, adults, pumpkin obsessives, and skeptics alike—everyone grabs seconds. The handheld shape makes them perfect for parties or snacking on the go.
• Unbelievably Delicious: Seriously, the combo of creamy pumpkin, warm spices, and crispy pastry is next-level comfort. One bite and you’ll get why they vanish so quickly.

What really sets this pumpkin pie twists recipe apart is the blending technique for the filling. Instead of just stirring, I whip the pumpkin with cream cheese for a smooth, almost cheesecake-like richness. And the way the filling is sandwiched between layers of puff pastry? It creates swirls of flavor in every bite—so much more fun than a traditional slice of pie, if you ask me. Plus, the twists bake up with gorgeous golden edges and that irresistible crunch.

I love that these are easy enough for weeknight baking but special enough to bring to a fall potluck or holiday table. There’s no stress about slicing or serving (or, let’s face it, a pie falling apart). Just grab, dunk in cinnamon sugar if you’re feeling extra, and enjoy. It’s comfort food with a playful, shareable twist—literally!

Ingredients Needed

This recipe uses simple, reliable ingredients to create a flavor-packed, cozy fall treat. Most of these are probably hanging out in your fridge or pantry already! Here’s what you’ll need for these easy pumpkin pie twists:

• Puff pastry sheets, thawed (store-bought is perfect; I prefer Pepperidge Farm for the flakiest results)
• Canned pumpkin puree (make sure it’s 100% pumpkin, not pumpkin pie filling)
• Cream cheese, softened (adds richness and a hint of tang—full-fat or light both work)
• Brown sugar (for that caramel-y sweetness; I like light brown, but dark works too)
• Granulated sugar (for the cinnamon sugar coating and a touch in the filling)
• Egg, beaten (for the egg wash—gives those twists a glossy, golden finish)
• Vanilla extract (pure vanilla, if you can swing it)
• Ground cinnamon (the star spice—don’t skimp!)
• Pumpkin pie spice (if you don’t have this, see my note below for a homemade blend)
• Salt (just a pinch—trust me, it makes all the flavors pop)

If you want to go the homemade route, here’s a quick DIY pumpkin pie spice: mix 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, and a pinch of cloves. Works like a charm! For a dairy-free or vegan version, use a dairy-free cream cheese (like Kite Hill) and brush the pastry with a little almond milk instead of egg wash. Gluten-free? Schar makes a great puff pastry substitute.

During the holidays, I sometimes add a tiny splash of maple syrup to the filling for extra warmth. If you’re feeling bold, try tossing in a handful of mini chocolate chips or chopped pecans. And don’t forget—these pumpkin pie twists are super forgiving. If you run out of one spice, just bump up the cinnamon. If you want more crunch, sprinkle turbinado sugar on top before baking. That’s the beauty of this recipe: it’s flexible, fun, and practically foolproof.

Equipment Needed

You don’t need any fancy gadgets for this pumpkin pie twists recipe—just a few basic kitchen tools:

• Baking sheet (lined with parchment or a silicone baking mat is best to prevent sticking)
• Rolling pin (if your puff pastry needs a little smoothing out; a clean wine bottle works in a pinch!)
• Mixing bowls (one medium for the filling, one small for the egg wash)
• Whisk or hand mixer (I usually use a hand mixer to get the filling extra creamy, but a sturdy whisk will do just fine)
• Sharp knife or pizza cutter (for slicing the pastry into strips—it makes for neat, even twists)
• Pastry brush (for brushing on the egg wash; you can use the back of a spoon if needed)
• Measuring cups and spoons (for accuracy)

If you don’t have a pastry brush, I’ve definitely used my fingers before—messy, but it works! For cleaning up sticky dough, a little bench scraper is handy, though totally optional. Most of these tools are probably already in your kitchen. If you’re just starting out, I recommend picking up a budget-friendly set of nesting mixing bowls; they last forever and make baking so much easier.

Preparation Method

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Take your puff pastry out of the fridge to soften slightly if it’s still a bit stiff—about 10 minutes on the counter is perfect.
2. Make the Pumpkin Filling: In a medium mixing bowl, combine 1/2 cup (120g) canned pumpkin puree, 2 ounces (56g) cream cheese (softened), 2 tablespoons (25g) brown sugar, 1 tablespoon (13g) granulated sugar, 1/2 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon pumpkin pie spice, and a pinch of salt. Beat with a hand mixer or whisk until smooth and creamy. Taste and adjust spices if you like it extra bold.
3. Roll Out the Pastry: Unfold one sheet of puff pastry on a lightly floured surface. If it’s not quite a rectangle, gently roll it out to about 10×12 inches (25x30cm). Spread the pumpkin filling evenly over the entire surface—go all the way to the edges so every bite gets flavor.
4. Top and Slice: Place the second sheet of puff pastry directly on top, pressing it down gently to seal. Using a sharp knife or pizza cutter, slice the stacked pastry into 1-inch (2.5cm) wide strips. You should get about 10-12 strips.
5. Twist and Shape: Take each strip, gently twist it several times, and lay it onto your prepared baking sheet. If a little filling oozes out, don’t sweat it—those caramelized bits are the best part!
6. Egg Wash and Sugar: In a small bowl, beat one egg with a tablespoon of water. Brush each twist with the egg wash. In a separate bowl, mix 2 tablespoons (25g) granulated sugar with 1 teaspoon cinnamon, then sprinkle generously over the twists.
7. Bake: Bake for 16-20 minutes, until the twists are puffed and golden brown. Rotate the pan halfway through if your oven has hot spots. The edges should look crisp and the tops should be shiny from the egg wash.
8. Cool and Serve: Let the pumpkin pie twists cool for at least 5 minutes on the baking sheet (they’ll crisp up more as they sit). Serve warm for the ultimate cozy treat!

Troubleshooting: If your pastry is too soft to twist, pop it back in the fridge for 5 minutes. If it tears, just pinch it back together—no one will notice once they’re baked. The filling should be thick, not runny; if it’s too loose, add a tablespoon of extra cream cheese. The key is to work quickly so the pastry stays cold for maximum puff!

Personal tip: I always save a little extra cinnamon sugar to sprinkle on the twists as soon as they come out of the oven for extra sparkle and crunch.

Cooking Tips & Techniques

After making these pumpkin pie twists more times than I’d like to admit, I’ve picked up a few tricks and learned a couple things the hard way. Let me save you from any kitchen mishaps:

• Keep Pastry Cold: Puff pastry works best when it’s cold. If your kitchen is warm or the dough gets sticky, chill it for a few minutes before twisting and baking for the ultimate flakiness.
• Don’t Overfill: A generous layer of filling is awesome, but too much will ooze out as you twist and bake. Stick to the measurements for best results—a little spillage is normal (and delicious!) but too much can make the twists soggy.
• Egg Wash is Key: Don’t skip the egg wash! It gives the twists that beautiful, bakery-style shine and helps the sugar stick. If you’re out of eggs, a brush of milk or cream works in a pinch, but eggs give the richest color.
• Rotate Your Pan: All ovens have hot spots. Rotate your baking sheet halfway through so every twist gets evenly golden. I learned this the hard way when half my batch was pale and the other half was, well, a little too “toasty.”
• Work Quickly: The faster you can assemble and twist, the better the pastry will puff. I like to have all my ingredients and tools ready before I start—kind of like a mini assembly line.
• Let Them Cool: Tempting as it is, give the twists a few minutes to cool on the pan. This helps them crisp up and makes them easier to pick up without breaking.

And hey, don’t stress about perfection. Even if your twists aren’t perfectly even or some filling leaks out, they’ll still taste amazing. My best batches have always been the ones where I just had fun with it—no pressure, no fancy techniques, just good old-fashioned fall baking.

Variations & Adaptations

One of the best things about this pumpkin pie twists recipe is how easily you can make it your own. Here are some fun ways to mix it up:

• Gluten-Free: Use a gluten-free puff pastry, like the one from Schar, and make sure your filling ingredients are certified gluten-free.
• Vegan: Swap in dairy-free cream cheese (I like Kite Hill or Tofutti) and use a plant-based milk for the egg wash. The result is just as flaky and rich!
• Chocolate Pumpkin: Sprinkle mini chocolate chips or drizzle melted chocolate over the baked twists for a decadent dessert twist. I tried this for a kids’ party and it was a huge hit.
• Nutty Crunch: Add a handful of chopped pecans or walnuts to the filling for extra texture. This makes the twists feel even more like a traditional pie.
• Apple Spice: Mix diced apples into the pumpkin filling for an autumnal mash-up. You may need to bake a few minutes longer, but the flavor is unreal.

Need to avoid eggs? Use a brush of almond or oat milk before baking. Want it sweeter? Double up on the cinnamon sugar topping. I like to switch things up by adding a splash of maple extract to the filling in November or tossing in dried cranberries for a holiday spin. The base recipe is super flexible—just have fun with it and, honestly, don’t be afraid to experiment. I’ve yet to make a batch that didn’t disappear in record time!

Serving & Storage Suggestions

These pumpkin pie twists are best served warm, fresh from the oven. The pastry is extra crisp and the filling is just the right amount of gooey. For a super cozy touch, I love dusting them with a little extra cinnamon sugar right before serving. If you’re feeling fancy, offer a bowl of whipped cream or vanilla Greek yogurt on the side for dipping.

Pair with hot apple cider, chai tea, or a big mug of coffee for the ultimate autumn treat. They’re also fantastic for brunch spreads or dessert boards with sliced apples, cheeses, and caramel dip.

To store, let the twists cool completely, then place in an airtight container. They’ll keep on the counter for up to 2 days, or in the fridge for 4 days. To reheat, pop them in a 350°F (175°C) oven for 4-5 minutes to revive that flaky pastry. If you want to freeze, wrap tightly and freeze for up to 2 months—just thaw and reheat before serving. Honestly, they’re rarely around long enough to need freezing at my house!

Fun tip: The flavors deepen and mellow after a day, so if you can resist eating them all at once, you’ll notice the spices get even cozier by day two.

Nutritional Information & Benefits

Each pumpkin pie twist (based on 12 servings) has approximately:

• Calories: 180
• Fat: 9g
• Carbohydrates: 22g
• Protein: 2g
• Sugar: 8g

Pumpkin is rich in vitamin A, fiber, and antioxidants, making these twists a little more wholesome than your average dessert. The use of real pumpkin puree (not pie filling) keeps things simple and naturally sweet. For folks watching their diet, you can easily adapt this recipe to be lower in sugar or dairy-free as needed. Allergens to watch for: wheat (gluten), dairy, and eggs (unless using the suggested substitutions).

I love that this recipe lets you enjoy a taste of pumpkin pie without tons of added sugar or heavy cream. It’s a fun, lighter way to get your fall dessert fix!

Conclusion

If you’re searching for a fall dessert that’s simple, shareable, and bursting with cozy pumpkin spice flavor, these pumpkin pie twists are calling your name. They bring together all the best parts of pumpkin pie—creamy filling, golden crust, and warm spices—in a playful format that’s perfect for gatherings or solo snacking.

I hope you give this recipe a try and make it your own! Add your favorite mix-ins, switch up the spices, or double the batch for a party. Personally, I keep coming back to these twists because they’re low-fuss, always a hit, and remind me of all the best parts of autumn baking.

If you make these irresistible pumpkin pie twists, I’d love to hear about it! Drop a comment, share your version on social, or let me know if you try any fun add-ins. Happy cozy baking—and may your kitchen always smell like cinnamon and pumpkin!

Frequently Asked Questions

How do I keep the pumpkin pie twists from getting soggy?

Make sure not to overload the filling and bake until the pastry is deep golden and crisp. Let the twists cool on the baking sheet for a few minutes before serving to help them firm up.

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just drain it well so it’s not watery. Homemade puree can be a bit thinner, so add an extra tablespoon of cream cheese if needed for thickness.

Is there a way to make these pumpkin pie twists ahead of time?

Yes—assemble the twists and refrigerate them (covered) for up to 8 hours before baking. Bake just before serving for the freshest results.

What can I use instead of puff pastry?

If you can’t find puff pastry, crescent roll dough works in a pinch, though the texture will be a little softer. Gluten-free puff pastry is also a great alternative for dietary needs.

Can I freeze the pumpkin pie twists?

Definitely! Let them cool, then freeze in a zip-top bag. Reheat in a 350°F (175°C) oven for 6-8 minutes straight from the freezer for a fresh-baked feel.

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