Pumpkin Pull-Apart Puff Pastry Twist Recipe

This puffed pastry pull-apart pumpkin twist is easy to make, looks elegant, and tastes irresistible. Made with simple pantry ingredients, it’s a delightful dessert for holidays or any time you want to impress family and friends.

Using store-bought puff pastry keeps this recipe quick and fuss-free, while the lightly spiced pumpkin filling delivers a warm, comforting aroma and flaky texture.

Serve it on a dessert table or enjoy it as a special treat — it’s just as lovely for a holiday spread as it is for a cozy weekend baking session.

Puffed Pastry Pull Apart Pumpkin Twist

Yields: about 4 to 6 servings

What you’ll need to make your own puffed pastry pull-apart pumpkin twist

Ingredients:

2 boxes puff pastry sheets
1 large egg
2 tsp cold water
1 cup canned pumpkin puree (not pumpkin pie filling)
1/4 cup granulated sugar
1/4 cup plus 2 tbsp packed light brown sugar
1 1/2 tsp pumpkin pie spice (or substitute cinnamon)
1/2 tsp vanilla extract
1/8 tsp sea or kosher salt

Step by Step…

Here’s how it’s made

Directions:

Remove puff pastry from packaging and allow to thaw according to package directions.
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the pumpkin puree, granulated sugar, light brown sugar, pumpkin pie spice, vanilla, and salt. Stir until smooth and set aside.
In a small bowl, whisk the egg with the cold water to make an egg wash. Set aside.
Place one sheet of puff pastry on a piece of parchment paper. Spread about 1/4 cup of the pumpkin mixture evenly over the sheet.
Roll the pastry sheet into a tight log, starting from one edge.
Using a sharp knife, cut lengthwise down the center of the log, leaving about 1 1/2 inches uncut at the top so the pieces stay joined.
Twist the two cut strands over each other to form a braid.
Gently shape the braided pastry into a circle and press the ends together to seal. Transfer to the prepared baking sheet.
Repeat the process with the remaining puff pastry sheet and filling.
Brush each twist with the egg wash to give the pastry a glossy, golden finish.
Bake for about 35 minutes, or until the pastries are puffed and golden brown.
Remove from the oven and let cool 5–10 minutes before serving. These are great served warm and pulled apart by hand.

Enjoy the deliciousness!

More pumpkin-inspired ideas

Try these recipes next time you’re in the mood for pumpkin:

White Chocolate Pumpkin Cookies

Cranberry Chocolate Chip Pumpkin Bread

Small Batch Baked Pumpkin Donuts

Print the recipe below.

Easy Puffed Pumpkin Pastry Twists

Puffed Pumpkin Pastry Twists are simple to make yet look elegant and taste divine. Made with basic ingredients, they make a lovely dessert for holidays or any occasion. Bake one soon and enjoy!

Course

Dessert

Cuisine

American

Keyword

pumpkin

Author Pam

Ingredients

2
boxes
puffed pastry sheets
1
cup
canned pumpkin puree, not pumpkin pie filling
1
large
egg
2
tsp
cold water
1/4
cup
granulated sugar
1/4
cup
plus 2 tbsp packed light brown sugar
1 1/2
tsp
pumpkin pie spice
1/2
tsp
vanilla extract
1/8
tsp
kosher or sea salt

Instructions

Allow puff pastry to thaw, then preheat oven to 400°F and line a baking sheet with parchment.

Combine pumpkin, granulated sugar, brown sugar, pumpkin pie spice, vanilla, and salt in a large bowl; set aside.

Whisk egg and cold water in a small bowl for the egg wash; set aside.

Place one sheet of puff pastry on parchment and spread about 1/4 cup of the pumpkin mixture over it. Roll into a log.

Cut lengthwise down the center of the log, leaving about 1 1/2 inches uncut at the top. Twist the two strips together to form a braid.

Shape the braid into a circle and press the ends to seal. Transfer to the prepared baking sheet and repeat with the second sheet.

Brush each pastry with the egg wash and bake 35 minutes or until golden brown. Allow to cool 5–10 minutes before serving.