Spiced Pumpkin Twists Recipe

Prep Time Cook Time Serves
15m 20m 8 twists

I initially developed this recipe with the idea of using up pumpkin puree that you might have leftover from your Thanksgiving cooking. But now I make these throughout the Autumn regardless of leftover puree or not. They are a quick breakfast treat that the kids love.


  • ½ cup pumpkin puree
  • 2 tablespoons sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon ground ginger
  • 1 (13 x 9 inch) rectangular sheet puff pastry
  • 1 egg yolk
  • 2 tablespoons cinnamon sugar for dusting


Preheat your oven to 350°F. Line a baking sheet with parchment paper.

In a small bowl, combine the pumpkin, sugar and spices and set aside.

On a separate piece of parchment paper, unroll the sheet of puff pastry and position so it is landscape orientation (the long edge runs left to right). Spread the pumpkin mixture all over the puff pastry. Using a pizza wheel cutter or a sharp knife, cut the pastry into vertical strips about ¾-inch wide. You should get about 16 strips.

Pick up one strip and place it on top of another. Lift the two strips together at one end and twirl into a circle to make a twist and place on the lined baking sheet. Repeat with the remaining strips. Brush each twist with egg yolk and sprinkle with cinnamon sugar. Bake for approximately 20 minutes or until golden on the top and bottom.

These are best if eaten while still warm. I don’t find this is ever a problem in our home!

Take a look at the video below to make sure you get your twisting technique just right!

Related Recipes