Pumpkin Twists – a simple, quick, and delicious fall treat that comes together in minutes. These pastries pair pumpkin and cinnamon for a cozy seasonal dessert that’s perfect for sharing.
Pumpkin is the undisputed star of autumn and a versatile ingredient I use often this time of year. Its mild, distinctive flavor works beautifully with warm spices, making it ideal for quick desserts like these Pumpkin Twists. This recipe is straightforward and reliable, so it’s great for busy days or when you want something special without a long prep time.
Pumpkin is both tasty and nutritious. It’s a good source of fiber and nutrients, so it fits well into a balanced diet. These twists are one of my favorite pumpkin treats because they stay soft and flavorful even the day after baking, which makes them perfect for serving to family and friends throughout the weekend.
I make these a lot because my children adore them. The aroma of pumpkin and cinnamon filling the kitchen is one of my favorite weekend comforts. I enjoy experimenting in the kitchen, but this combination is a tried-and-true favorite—simple, comforting, and consistently delicious.
There are many ways to enjoy pumpkin, and this recipe is a reliable go-to that warms the body and the mood. It’s approachable for home bakers of any level and yields excellent results without fuss. Enjoy!
Related Posts – More recipes you might like:
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Pumpkin Cheesecake Bars — a rich and festive sweet that’s perfect for fall gatherings.
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Mini Pumpkin Bundt Cake — cute, easy-to-make minis that work well for Thanksgiving or afternoon treats.
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Pumpkin Cinnamon Sugar Donuts — soft, lightly spiced, and easy to make for a cozy breakfast or snack.
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Cream Cheese Pumpkin Bread — moist, flavorful slices that are perfect for starting the day.
- ½ cup pumpkin puree
- 1 package frozen puff pastry sheets, thawed
- 2 teaspoons pumpkin pie spice, plus 1 teaspoon for sprinkling
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, melted
- Cream cheese glaze:
- ¼ cup cream cheese, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together pumpkin puree, pumpkin pie spice, and cinnamon until smooth. Set aside.
- On a lightly floured surface, unfold the puff pastry sheets and gently roll to even the thickness if needed.
- Cut the pastry into eight equal rectangles.
- Spread the pumpkin mixture evenly over four of the rectangles.
- Place an unfilled pastry rectangle over each pumpkin-covered one and press the edges to seal.
- Brush the tops with melted butter and sprinkle with the reserved pumpkin pie spice.
- Using a pizza cutter or sharp knife, cut each sealed rectangle into strips.
- Twist each strip two or three times, then place on the prepared baking sheet.
- Bake for 8–10 minutes or until the twists are puffed and golden brown. Remove from oven and let cool slightly.
- In a small bowl, beat together the softened cream cheese and powdered sugar until smooth. Add vanilla extract and mix until creamy.
- Drizzle the glaze over the warm twists and serve.
