Pumpkin Pie Twists
These Pumpkin Pie Twists are a quick way to enjoy the flavors of pumpkin pie without all the fuss. Ready in just 10 minutes, they’re great for when you need a last-minute dessert or a little something sweet to share with the family.
Servings 6 servings
Ingredients
- 1 17 oz sheet puff pastry, frozen and thawed
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 3 tbsp cream cheese softened
- 2 tbsp unsalted butter
- 1 tsp pumpkin pie spice
Topping
- 1 tbsp brown sugar
- 1 tsp cinnamon
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix together the pumpkin puree, brown sugar, softened cream cheese, and pumpkin spice until smooth and well combined.
- Roll out the thawed puff pastry sheet on a lightly floured surface to prevent sticking. If the pastry is too thick, roll it out slightly to achieve a thinner layer.
- Evenly spread the pumpkin mixture over half of the puff pastry, leaving a small border around the edges to prevent the filling from spilling out.
- Carefully fold the other half of the puff pastry sheet over the pumpkin filling, aligning the edges with the bottom half. Press down gently to seal the layers together.
- Using a sharp knife or pizza cutter, slice the dough into strips about 1/2-inch wide. Starting from one end, gently twist each strip to create a spiral shape.
- Place the twisted dough pieces onto a baking sheet lined with parchment paper. Brush each twist with melted butter.
- In a small bowl, mix together the sugar and cinnamon. Sprinkle this mixture generously over the twists.
- Bake in the preheated oven for 10-12 minutes, or until the twists are golden brown and puffed up.
- Allow the twists to cool slightly before serving. Enjoy them warm, with a side of whipped cream for dipping if you’d like!