The smell of pumpkin spice baking in the oven makes me stop in my tracks. Oh wow, it’s sweet, warm, and kinda cozy all at once. I couldn’t wait to pull these pastries out.

I made them on a lazy morning, and they felt like a little treat. The golden, twisty layers with soft pumpkin inside were just so fun. Every bite was flaky and sweet.

You’ll love how simple they are but still look fancy. Friends and family think I spent hours, but nope, it’s quick. It’s like fall wrapped in pastry.

So, let’s bake these together. I’ll show you how I made my pumpkin twist pastry at home. You’ll want these in your kitchen too.

Why You’ll Love This Recipe

Reader Favorite: Many readers have called it a “fall favorite,” saying it’s the perfect treat to make when the weather turns cool and crisp.
Easy to Make: With just a few simple ingredients and steps, you can create a delicious treat with minimal effort.
Crispy and Flaky: The puff pastry turns golden brown, crispy, and flaky as it bakes, offering the perfect contrast to the creamy, spiced pumpkin filling.
Versatile: Great for breakfast, dessert, or as an afternoon snack with a cup of tea or coffee.
Make-Ahead Friendly: You can prepare these pastries in advance and refrigerate them before baking for an easy, make-ahead treat!

Required Kitchen Tools

Before we dive into the recipe, let’s quickly go over what tools you’ll need to make this pumpkin twist pastry:

Baking Sheet: To place the pastries on while they bake.
Parchment Paper: To line the baking sheet and prevent the pastries from sticking.
Rolling Pin (optional): To roll out the puff pastry slightly, making it easier to work with.
Pastry Brush: To apply the egg wash for a golden, shiny finish.
Small Bowl: To mix the pumpkin filling and the maple glaze.
Spoon or Spatula: To spread the pumpkin filling on the puff pastry.

Ingredients

Here’s everything you’ll need for this delectable pastry (exact measurements are provided in the recipe card below):

Puff Pastry Sheet (1 sheet): Puff pastry is the secret to making these pastries flaky and light. You can find it in the freezer section of most grocery stores.
Pumpkin Puree (1/2 cup): Adds richness and flavor to the filling. Make sure to use pure pumpkin puree, not pumpkin pie filling.
Brown Sugar (1/4 cup): Sweetens the filling with deep, molasses-like flavor.
Ground Cinnamon (1 tsp), Ground Nutmeg (1/2 tsp), Ground Ginger (1/4 tsp), Ground Cloves (1/4 tsp): These spices add that signature fall flavor and warmth to the pumpkin filling.
Egg (1, beaten): This egg will act as an egg wash, giving the pastry its golden brown color once baked.
Powdered Sugar (1/2 cup): For the maple glaze, which will give the pastries a delightful sweetness and shine.
Maple Syrup (1 tbsp): Adds natural sweetness and a rich maple flavor to the glaze.
Milk (1-2 tsp): Thin the glaze to the perfect drizzling consistency.

Variations for Pumpkin Twist Pastry

Add Nuts: For some crunch, try adding chopped pecans or walnuts to the pumpkin filling.
Use Different Spices: If you prefer a more subtle spice mix, omit the cloves or adjust the cinnamon and nutmeg to your liking.
Make It Creamier: Swap in cream cheese for part of the pumpkin puree to make the filling richer and creamier.
Try a Different Glaze: Instead of maple glaze, you could use a simple sugar glaze or even a drizzle of caramel sauce for a different twist.
Pumpkin Pie Filling: If you want an even sweeter filling, you can use pumpkin pie filling, but keep in mind that it will be sweeter and already spiced.

Step-by-Step Instructions

Now that we have all our ingredients ready, let’s go through how to make these delicious Pumpkin Twist Pastries step by step.

1. Preheat the Oven and Prepare the Baking Sheet

Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper. This will make cleanup easier and ensure your pastries don’t stick to the pan while baking.

2. Roll Out the Puff Pastry

Place your thawed puff pastry sheet on a lightly floured surface. You don’t need to roll it out too much, just enough to smooth out any creases or folds from packaging. If you find the puff pastry is too sticky, lightly dust it with flour.

3. Make the Pumpkin Filling

In a small bowl, mix together the pumpkin puree, brown sugar, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Stir until everything is fully combined. This mixture will be the creamy, spiced center of your pastry.

4. Spread the Pumpkin Filling on the Pastry

Spread the pumpkin filling evenly over the center of the puff pastry sheet, leaving about an inch of space around the edges. You don’t want to overfill the pastry, or it may spill out during baking.

5. Cut and Twist the Pastry

Now for the fun part! Using a sharp knife or pizza cutter, slice the puff pastry into long strips (about 1-inch wide). Gently twist each strip a few times to create a spiral. This will give your pastries a beautiful, twisty shape.

6. Apply the Egg Wash

To ensure your pastries have a golden, shiny finish, brush the twisted pastry strips with the beaten egg using a pastry brush. This step is key to achieving that perfect golden color!

7. Bake the Pastries

Place the twisted pastry strips onto the prepared baking sheet. Make sure they are evenly spaced so that they don’t stick together as they puff up. Bake in the preheated oven for about 15-20 minutes, or until the puff pastry is golden and crispy.

8. Make the Maple Glaze

While the pastries are baking, prepare the maple glaze by whisking together the powdered sugar, maple syrup, and milk in a small bowl. Start with 1 teaspoon of milk and add more if needed to achieve a smooth, drizzle-able consistency.

9. Drizzle the Glaze

Once the pastries are baked and golden brown, remove them from the oven and let them cool for a few minutes. Then, drizzle the maple glaze over the top of each pastry for a sweet finishing touch.

How to Serve Pumpkin Twist Pastry

This pumpkin twist pastry is perfect for a variety of occasions:

For Breakfast or Brunch: Serve these pastries with a hot cup of coffee, tea, or apple cider. They make a wonderful addition to a fall breakfast spread.
As a Dessert: Enjoy these pastries as a sweet treat after dinner. The warm spices and maple glaze will surely satisfy your dessert cravings.
For a Party or Gathering: These pastries are easy to make in bulk, so they’re perfect for sharing at parties, family gatherings, or holiday events.

Storing Pumpkin Twist Pastry

Leftovers: If you have any leftover pastries, store them in an airtight container at room temperature for up to 2-3 days. They are best enjoyed fresh, but they’ll still taste delicious the next day!
Freezing: You can freeze the unbaked twisted pastries before applying the egg wash. Arrange the twisted pastries on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag or container. When ready to bake, you can cook them directly from the freezer, just add a few extra minutes to the baking time.
Maple Glaze: The maple glaze can be stored in the refrigerator for up to a week. Reheat it gently in the microwave or on the stovetop before drizzling over the pastries.

Nutrition with Table Format

Here’s a breakdown of the nutrition for one Pumpkin Twist Pastry (based on 8 servings per recipe):

Nutrient	Amount per Serving
Calories	160
Total Fat	9g
Saturated Fat	3g
Cholesterol	30mg
Sodium	70mg
Total Carbohydrates	22g
Dietary Fiber	1g
Sugars	12g
Protein	2g

(Note: Nutritional values are estimates and may vary depending on ingredients used.)