Pumpkin Spice Twists
Enjoy the delightful flavors of fall with our Pumpkin Spice Twists. These golden-brown pastries have a slightly crispy exterior and a soft, flaky interior, all coated in a sweet cinnamon-sugar mixture and drizzled with a light glaze. Perfect for breakfast, brunch, or a cozy afternoon snack, these twists offer a delicious blend of pumpkin spice and sweetness in every bite.
Servings 12
Ingredients
- 1 Sheet Puff Pastry, Thawed
- 1/2 Cup Pumpkin Puree
- 1/4 Cup Brown Sugar
- 1/2 Tsp Ground Cinnamon
- 1/4 Tsp Ground Nutmeg
- 1/4 Tsp Ground Ginger
- 1/4 Tsp Ground Cloves
- 1 Egg, Beaten (For Egg Wash)
- 1/4 Cup Sugar
- 1/2 Tsp Ground Cinnamon
For the Glaze
- 1 Cup Powdered Sugar
- 2-3 Tbl Milk
- 1/2 Tsp Vanilla Extract
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare Pumpkin Filling: In a small bowl, mix together the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, nutmeg, ginger, and cloves until well combined.
- Prepare Puff Pastry: Roll out the puff pastry sheet on a lightly floured surface into a rectangle, about 12x16 inches. Spread the pumpkin mixture evenly over the puff pastry.
- Cut and Twist: Fold the puff pastry in half lengthwise, pressing down gently to seal. Cut the folded pastry into 12 strips. Twist each strip gently and place them on the prepared baking sheet.
- Egg Wash: Brush the twists with the beaten egg to give them a golden color as they bake. In a small bowl, mix the granulated sugar and ground cinnamon. Sprinkle the cinnamon-sugar mixture over the twists.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the twists are golden brown and crispy.
- Prepare the Glaze: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm pumpkin spice twists.
- Cool and Serve: Allow the twists to cool slightly on a wire rack before serving.