Easy Puffed Pumpkin Pastry Twists

Puffed Pumpkin Pastry Twists are simple to make yet, look so elegant and divine. Made with simple ingredients for a most delectable dessert anytime. You'll wow your family and friends at holiday time. Bake one up soon and enjoy!

Course Dessert
Cuisine American
Keyword pumpkin
Author Pam


  • 2 boxes puffed pastry sheets
  • 1 cup canned pumpkin puree, not pumpkin pie filling
  • 1 large egg
  • 2 tsp cold water
  • 1/4 cup granulated sugar
  • 1/4 cup plus 2 tbsp packed light brown sugar
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 tsp vanilla extract
  • 1/8 tsp kosher or sea salt


  1. Remove puff pastry from packaging and allow to thaw

    Preheat oven to 400 degrees and line a cookie sheet with parchment paper

    In a large bowl, mix together the pumpkin, sugars, vanilla, and salt

    Set aside

    In a small bowl, mix together the egg and cold water

    Set aside

    Place a sheet of puff pastry onto a piece of parchment paper

    Spread about 1/4 C of the pumpkin mixture onto the puff pastry sheet

    Roll the puff pastry sheet into a log

    Using a sharp knife, cut down the center of the puff pastry sheet, leaving 1 1/2 inch not cut at the top

    Twist the two pieces into a braid by folding them over each other

    Twist the pastry into a circle and connect the ends by pressing them together

    Place onto cookie sheet

    Repeat steps with remaining pastry sheets

    Brush egg mixture onto each pumpkin twist

    Bake in the preheated oven for 35 minutes or until golden brown

    Remove from oven and allow to cool for 5-10 minutes before enjoying.