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Pumpkin Puff Pastry Twists

Pumpkin Puff Pastry Twists are a delicious way to begin your day.They are light and crispy puff pastry with a pumpkin and cream cheese filling. Twisted into a stick and sprinkled with a generous coating of cinnamon and sugar. These pumpkin puff pastry twists go great with a cup of Chai.  

I made these pumpkin puff pastry twists a few weeks ago with my stepdaughter. We were experimenting with pumpkin recipes. We have a bumper crop of sugar pumpkins this year, so we decided to devote a whole day to create some pumpkin recipes. We had a fabulous day creating recipes for you (and us). These pumpkin puff pastry twists were a clear favorite of everyone, including Farmer Fred. Other delicious pumpkin creations we made were Pumpkin Ravioli with Sage Browned Butter and Pumpkin Spice Dream Bars. 

What's in Pumpkin Puff Pastry Twists?

Puff Pastry:  You can make your puff pastry or purchase ready-made puff pastry from the supermarket. I’ve made puff pastry in the past, and it’s a lot of work.  The purchased puff pastry is just as good. One box will make about 60 – 70 twists.  

Pumpkin Filling:  

Pumpkin:  I grow sugar or pie pumpkins, and I love to roast these pumpkins and use the roasted pumpkin for all of my pumpkin recipes. Roasting the pumpkin dries it out, and the result is a thick, dense, flavorful puree. If you use purchased pumpkin puree (make sure it isn’t pumpkin pie filling), you will need to remove as much moisture as possible. Put the puree in a nut milk bag and squeeze out all the extra water. The volume will decrease by about half. For step-by-step instructions on doing this, visit my blog on How to Roast a Pumpkin for Puree. 

Rest of the Filling Ingredients:

You can see the rest of the ingredients in the above picture. You will need cream cheese, brown sugar, egg yolk, maple syrup, pumpkin pie spice or cinnamon, flour, and salt. That’s it, mix them all and chill the filling to firm it up before using. 

Pumpkin Puff Pastry Twists
cinnamon dessert twist on a baking sheet

How To Make Pumpkin Puff Pastry Twists:

  1. SIS (simple is smart) method for rolling out the puff pastry sheet. Roll the sheet between two pieces of lightly floured plastic wrap—final size 10 X 20 inches.
  2. Spread Pumpkin filling on one half of the sheet.
  3. Use the plastic wrap to help you fold over the other half to make a “sandwich.”
  4. Sprinkle each side with cinnamon and sugar. Do this before cutting the twists.  
  5. Cut into thirds and each third into 12 “sticks.”
  6. Twist the stick and bake in a 425-degree F.  oven for 10 – 12 minutes or until browned and crispy.  
a stack of cinnamon twists

Pumpkin Puff Pastry Twists are best fresh and warm from the over. However, they can be stored loosely for 2-3 days if the humidity levels are high in an airtight container. The moisture in the pumpkin filling will make the puff pastry less crispy. 

Pop on over to my social media sites, where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments. The comment section is down at the end of the blog, after the recipe. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment, and I will reply by name. 

pumpkin puff pastry twists

Pumpkin Puff Pastry Twists

These pumpkin puff pastry twists are a pumpkin puff pastry "sandwich" coated in cinnamon and sugar, twisted and baked into a crispy bite of "pumpkin pie."
Prep Time: 15 minutes
Cook Time: 12 minutes
chill filling time: 2 hours
Total Time: 2 hours 27 minutes
Course: Appetizer, Dessert, Snack
Cuisine: American
Keyword: easy, puff pastry, puff pastry twists, pumpkin, simple
Servings: 72 twists
Calories: 47kcal


  • 2 puff pastry sheets (1 box purchased sheets)
  • 2 tbsp. cinnamon and sugar mixture for sprinkling on the twists

Pumpkin Filling

  • 4 oz cream cheese
  • cup Pumpkin puree. Remove as much moisture as possible by putting it in a nut milk bag and squeezing out the extra moisture.
  • 1 egg yolk
  • ¼ cup brown sugar
  • 1 tbsp. maple syrup
  • 1 tsp pumpkin pie spice
  • 1 tbsp. all-purpose flour
  • pinch of salt


  • Preheat oven to 425 degrees F.

Make the pumpkin filling

  • Beat the cream cheese and drained pumpkin puree. (click here) for a nut milk bag for draining the pumpkin.
  • Add the rest of the ingredients and mix in with a hand mixer on medium-low.
  • Chill for 2 hours.

Make the twists

  • Roll out a sheet of puff pastry (see video). The final size should be about 10 X 20 inches. Here is an SIS (simple is smart) trick for rolling out the puff pastry. Roll it between 2 sheets of lightly floured plastic wrap.
  • Spread 1/2 of the sheet with the pumpkin filling and fold the other half over. (make a pumpkin sandwich). If you rolled out the puff pastry between 2 sheets of plastic wrap this makes it very simple to fold in half.
  • Sprinkle the cinnamon-sugar mixture on the outside of both sides of the sandwich.
  • Cut the sheet into thirds and then each third into 12 pieces. For a total of 36 pieces.
  • Twist each piece and put it on a parchment-lined baking sheet about 1/2 inch apart.
  • Bake for 10 - 12 minutes or until golden brown and puffy.
  • Repeat with the second sheet of puff pastry.



Storing:  These twists are best eaten fresh as the pumpkin filling adds moisture to the crispy puff pastry making them soft once they are stored for several hours. 


Serving: 1twist | Calories: 47kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 21mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
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