I crafted this delightful treat using tender frozen puff pastry and smooth pumpkin puree combined with fragrant spices like cinnamon, ginger, and nutmeg. I finished it with a silky vanilla glaze. This Pumpkin With Puff Pastry recipe invites you to marvel at its unique balance of textures and flavors.

Jump to Recipe

I recently discovered the magic behind my Pumpkin Twists, a recipe that combines a classic puff pastry technique with a delicious spiced pumpkin filling. I started with a package of frozen puff pastry, thawed and ready to be stuffed with a mixture of 1 cup pumpkin puree, 1/4 cup granulated sugar, and aromatic spices like 1/2 teaspoon ground cinnamon, a dash of ginger, nutmeg and even a pinch of cloves.

I brushed the dough with a lightly beaten egg which helped it get that gorgeous golden finish. Once baked, these twists get an extra burst of flavor when drizzled with a sweet vanilla glaze made from 1 cup powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla extract.

This blend of flavors is inspired by exotic pastries and the delightful combo of pumpkin and puff pastry that reminds me of those inventive pumpkin turnovers everyone raves about. Enjoy!

Why I Like this Recipe

I really like this recipe for a bunch of reasons. First off, I love how simple it is—mixing pumpkin puree with sugar and spices, then spreading it on puff pastry makes preparing dinner feel like a fun project rather than a boring chore. Second, I’m all about that sweet and spicy flavor combination; the cinnamon, ginger, nutmeg, and cloves really give it a kick that makes every bite interesting. Third, I like that it’s super versatile—you can enjoy these twists warm with the sweet vanilla glaze or share them with friends at a get-together. And lastly, twisting the pastry strips by hand is actually kinda fun and makes me feel like I’m doing something creative in the kitchen.

Here’s how I usually make ’em:

Ok so first you gotta preheat your oven to 400°F and line a baking sheet with some parchment paper. Then in a small bowl, mix together one cup pumpkin puree, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, and a pinch of salt until everything is well combined.

After that, roll out the thawed puff pastry sheets on a lightly floured surface. If working with both sheets feels like too much, go ahead and work one at a time. Spread that pumpkin mixture evenly on each sheet, but be careful to leave about a half inch border clear around the edges. Next, cut the pastry into strips and gently twist each strip using your hands, then place them on the baking sheet.

Brush each twist lightly with a beaten egg (I like to use one egg, lightly beaten) so they get a nice golden color when they bake. Toss them in the oven for about 15-20 minutes until they come out all golden brown and flaky.

While your twists are baking, prepare the glaze. Whisk together one cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until the mixture’s smooth. Once your twists are done, let them cool just for a few minutes and then drizzle that yummy glaze on top.

These Pumpkin Twists are basically flaky puff pastry stuffed with spiced pumpkin and topped with a vanilla glaze, and honestly, they always make my day a little bit sweeter.

Ingredients

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Frozen puff pastry is loaded with carbs and butter, giving a flaky, delicious texture.
Pumpkin puree is rich in fiber and vitamins, adding natural sweetness and hearty flavor.
Granulated sugar provides essential sweetness and quick energy, though too much can be unhealthy.
The egg acts as binder and protein, helping create a moist, uniform texture.
Spices like cinnamon, ginger, nutmeg, and cloves enhance warmth and balance the pumpkin’s earthiness.
The powdered sugar glaze adds a shiny, sweet finish that nicely complements the savory dough.

Ingredient Quantities

1 package frozen puff pastry (about 2 sheets), thawed

1 cup pumpkin puree

1/4 cup granulated sugar

1 egg, lightly beaten (for egg wash)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

A pinch of salt

For the glaze: 1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

How to Make this

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1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. In a small bowl, mix the pumpkin puree, granulated sugar, ground cinnamon, ginger, nutmeg, cloves, and a pinch of salt until well combined.

3. Roll out the thawed puff pastry sheets on a lightly floured surface. You can work one sheet at a time if that makes it easier.

4. Evenly spread the pumpkin mixture over each sheet, leaving about a half inch border clear on the edges.

5. Cut the pastry into strips, then gently twist each strip a few times using your hands and place the twists on the baking sheet.

6. Brush each twist lightly with the beaten egg to get a nice golden color when baking.

7. Bake in the preheated oven for about 15-20 minutes until the twists become golden brown and flaky.

8. While the twists are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.

9. Once the twists are out of the oven, let them cool for a few minutes before drizzling the vanilla glaze on top.

10. Enjoy your Pumpkin Twists while they are warm for that best flavor and texture, and feel free to share them if you want!

Equipment Needed

1. A working oven preheated to 400°F
2. A baking sheet with parchment paper
3. A small bowl for mixing the pumpkin puree and spices
4. Measuring cups and spoons for the sugar, spices, and other ingredients
5. A lightly floured surface and rolling pin to roll out the puff pastry sheets
6. A knife or pizza cutter to cut the pastry into strips
7. A pastry brush to apply the egg wash
8. A separate small bowl and whisk for preparing the glaze

FAQ

How do I thaw frozen puff pastry correctly? A: Just leave it at room temperature for about 30 minutes to an hour until it's soft enough to work with.

Can I use homemade pumpkin puree instead of store-bought? A: Sure, but make sure to drain off any extra liquid so your twists don't get soggy.

How long should I bake these pumpkin twists? A: Bake them at 400°F for roughly 12 to 15 minutes until they turn a light golden color.

Can I make this recipe gluten free? A: Not really, since regular puff pastry has gluten. You'd need to find a gluten free alternative if that's what you need.

What's the best way to apply the glaze? A: Let the twists cool a bit then drizzle the glaze over them with a spoon or fork so it covers nicely.

PUMPKIN TWISTS Recipe Substitutions and Variations

If you don’t have frozen puff pastry, you can try using phyllo dough. It gets crispy but you’ll need extra layers to work right
Instead of pumpkin puree, butternut squash puree works pretty well. It gives a slightly different flavor but still holds up
For granulated sugar, coconut sugar is a good swap. It changes the taste a bit but adds a nice caramel undertone
If you’re missing the separate spices, you can use a teaspoon of pumpkin pie spice mix. It’s easier and covers cinnamon, ginger, nutmeg and cloves all in one
If you don’t have powdered sugar for the glaze, try mixing a bit more milk with a little honey. It won’t be as thick but it’ll still be tasty

Pro Tips

1. Make sure your puff pastry stays nice and cool while you work with it – if it gets too warm, it’ll be harder to handle and might tear.
2. Let your baked twists cool just a bit before drizzling on that glaze, so the glaze sticks better instead of sliding off.
3. When twisting the pastry, try to keep them all roughly the same size so that they bake evenly – uneven twists might lead to some overbaking and others being underdone.
4. If you wanna mix up the flavors, experiment with a tiny pinch of extra spice like cayenne or even a little extra cinnamon to give the twists a fun twist of flavor.

PUMPKIN TWISTS Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. A working oven preheated to 400°F
2. A baking sheet with parchment paper
3. A small bowl for mixing the pumpkin puree and spices
4. Measuring cups and spoons for the sugar, spices, and other ingredients
5. A lightly floured surface and rolling pin to roll out the puff pastry sheets
6. A knife or pizza cutter to cut the pastry into strips
7. A pastry brush to apply the egg wash
8. A separate small bowl and whisk for preparing the glaze

Ingredients

1 package frozen puff pastry (about 2 sheets), thawed
1 cup pumpkin puree
1/4 cup granulated sugar
1 egg, lightly beaten (for egg wash)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
A pinch of salt
For the glaze: 1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Directions

Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a small bowl, mix the pumpkin puree, granulated sugar, ground cinnamon, ginger, nutmeg, cloves, and a pinch of salt until well combined.
Roll out the thawed puff pastry sheets on a lightly floured surface. You can work one sheet at a time if that makes it easier.
Evenly spread the pumpkin mixture over each sheet, leaving about a half inch border clear on the edges.
Cut the pastry into strips, then gently twist each strip a few times using your hands and place the twists on the baking sheet.
Brush each twist lightly with the beaten egg to get a nice golden color when baking.
Bake in the preheated oven for about 15-20 minutes until the twists become golden brown and flaky.
While the twists are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Once the twists are out of the oven, let them cool for a few minutes before drizzling the vanilla glaze on top.
Enjoy your Pumpkin Twists while they are warm for that best flavor and texture, and feel free to share them if you want!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.