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Pumpkin twists are my clever way to bring a cozy fall dessert to the table with minimal fuss. These golden treats wrap creamy pumpkin filling in flaky pastry, finishing with a quick vanilla glaze. I serve them for brunch, holidays, or just because the house needs something sweet and homey.
My first batch vanished in under ten minutes on a chilly Sunday and now my friends ask for them every year once the leaves start turning.
Ingredients
- Large egg: delivers shiny golden color when brushed over pastry
- Water: to loosen the egg wash for a thin even coat
- Puff pastry: go for all butter versions if you can for the best flakiness
- Canned pumpkin: stick with pure plain puree for smooth filling
- Granulated sugar: balances the pumpkin’s earthy notes
- Pumpkin pie spice: brings warmth and that hint of nostalgia choose a blend with true cinnamon
- Coarse sugar: brings sparkle and light crunch on top
- Powdered sugar: essential for a soft drizzle finish
- Milk: just a splash helps the glaze pour easily
- Vanilla extract: gives the finishing sugar icing real depth and aroma
Instructions
- Prepare Baking Tray:
- Line a large baking sheet with parchment paper and set it aside
- Whisk Egg Wash:
- Crack the egg into a small bowl add water and beat well until smooth
- Mix Pumpkin Filling:
- In a bigger bowl combine your pumpkin puree sugar and pumpkin pie spice whisking until everything is smooth and evenly blended
- Assemble The Twists:
- Lay out your puff pastry sheets. Divide the pumpkin mixture so each sheet receives an even amount. Spread the filling across each pastry keeping away from the edges
- Roll and Twist:
- Starting at the short end roll the pastry tightly over the pumpkin mix. Use a sharp knife to slice down the middle of the roll keeping the top inch uncut to hold everything together. Carefully twist the two cut sections around each other so the filling peeks out on top
- Shape And Place:
- Gently turn each twist into a circle pinching the ends together. Place each finished twist on your prepared baking sheet and leave space between them
- Add Egg Wash And Sugar:
- Brush the tops of your pastries with the egg wash for a glossy finish. Optionally dust the tops with coarse sugar for sparkle
- Bake To Perfection:
- Place the sheet in your preheated oven and bake for about thirty to thirty five minutes until deep golden brown
- Let Cool Slightly:
- Out of the oven let the twists cool for about ten minutes so the glaze will not melt right off
- Make The Glaze:
- Whisk powdered sugar milk and vanilla together in a bowl until smooth and pourable
- Drizzle Or Dunk:
- Drizzle glaze over each twist while still warm for gooey goodness or dip if you like
- Serve And Enjoy:
- These taste best slightly warm with coffee or tea
Pumpkin puree was always a comfort food for me growing up and now it is the secret to the soft creamy filling in these twists. Every fall my household smells like pumpkin spice and pastry thanks to this recipe and I wouldn’t trade those memories for anything.
Storage Tips
Keep leftover twists in an airtight container at room temperature for up to two days. If you want to keep them longer chill them and reheat gently in the oven so they crisp back up. The glaze will set as they cool making them great for grab and go snacking all week.
Ingredient Substitutions
No canned pumpkin on hand try roasted sweet potato puree for a deeper flavor. You can swap in apple pie spice or even homemade chai masala for a spicier undertone. Almond milk or coconut milk both work instead of dairy in the glaze without changing the consistency.
Serving Suggestions
Pumpkin twists pair up perfectly with hot coffee especially dark roast or spiced chai tea. For a brunch board I will set out the twists alongside yogurt and fruit. If you want more indulgence add a scoop of vanilla ice cream or whipped cream for dessert.
Cultural Notes
Braided and twisted pastries like these are rooted in many culinary traditions from Scandinavia to the Middle East but the pumpkin twist feels right at home at a North American autumn gathering. Puff pastry makes it easy for anyone to add a festive touch without years of bread baking experience.
Seasonal Adaptations
Try fresh roasted butternut squash if pumpkins are out of season. Sprinkle with pistachios or pecans for extra crunch. Pear and ginger make a refreshing twist for spring or summer.
Success Stories
I have watched these disappear from brunch tables in minutes and more than once have had a neighbor show up at the door just following the smell of baking pumpkin and pastry. Each batch brings a little bit of homemade warmth and cheer to whoever you share them with.
Freezer Meal Conversion
Assemble the twists up to the shaping step and freeze them unbaked on a tray. Once solid transfer to a freezer bag. When you want to serve just pop them straight into a hot oven from frozen and add five extra minutes to the bake time.
Pumpkin twists are a fall classic with a modern shortcut and every bite delivers plenty of season’s flavor. Even if you have never baked before these are simple cozy and always a hit at gatherings.
Common Recipe Questions
- → Can I use homemade pumpkin puree?
Yes, homemade pumpkin puree works well. Just ensure it's thick and not too watery to prevent soggy pastry.
- → How can I keep puff pastry crisp?
Make sure to fully preheat your oven and bake on the middle rack. Avoid overfilling and use parchment paper for the best texture.
- → Can the twists be made ahead?
These are best served fresh, but you can assemble and refrigerate unbaked twists for up to 8 hours before baking.
- → What if I don’t have pumpkin pie spice?
You can substitute with a mix of cinnamon, nutmeg, ginger, and cloves to taste.
- → Is the glaze necessary?
The glaze adds sweetness and shine, but the twists are delicious even without it if you prefer less sweetness.