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–+ servings
Melany

Pumpkin Cinnamon Sugar Twists with Maple Glaze

Celebrate the flavors of fall with these Pumpkin Cinnamon Sugar Twists! Flaky puff pastry is filled with spiced pumpkin, sprinkled with cinnamon sugar, and drizzled with a sweet maple glaze. Perfect for breakfast, snacks, or dessert, these twists are a quick and irresistible autumn treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 twists
Course: Dessert/Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Twists:
  • 1 package puff pastry 2 sheets, thawed
  • ½ cup canned pumpkin puree
  • ¼ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon vanilla extract
  • 1 large egg for egg wash
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon for sprinkling
For the Maple Glaze:
  • ¾ cup powdered sugar
  • 2 tablespoons maple syrup
  • 1-2 teaspoons milk
  • ½ teaspoon vanilla extract

Method
 

  1. Preheat the Oven
  2. Preheat your oven to 400°F (200°C).
  3. Line a baking sheet with parchment paper.
  4. Make the Pumpkin Filling
  5. In a bowl, combine pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract.
  6. Mix until smooth and evenly blended.
  7. Prepare the Puff Pastry
  8. Roll out puff pastry sheets on a lightly floured surface.
  9. Cut each sheet into 4 equal squares.
  10. Assemble the Twists
  11. Spread a thin layer of pumpkin filling over each square.
  12. Fold each square in half to form a rectangle, pressing the edges lightly to seal.
  13. Twist the rectangle gently to create the signature "twist" shape.
  14. Add the Finishing Touches
  15. Brush each twist with beaten egg for a golden finish.
  16. Mix granulated sugar and cinnamon in a small bowl and sprinkle over the twists.
  17. Bake the Twists
  18. Place the twists on the prepared baking sheet, leaving space between them.
  19. Bake for 15-20 minutes, or until golden brown and puffy.
  20. Make the Maple Glaze
  21. In a small bowl, whisk together powdered sugar, maple syrup, milk, and vanilla extract until smooth.
  22. Adjust consistency with more milk for a thinner glaze or powdered sugar for a thicker one.
  23. Drizzle and Serve
  24. Let the twists cool slightly before drizzling the maple glaze over the top.
  25. Serve warm or at room temperature and enjoy!

Notes

  • Use cold puff pastry for the flakiest results; return it to the fridge if it becomes too warm.
  • Avoid overfilling to prevent the twists from leaking during baking.
  • Store leftovers in an airtight container at room temperature for up to 2 days or freeze unbaked twists for up to 1 month.
  • Experiment with different fillings like apple butter, cream cheese, or chocolate hazelnut spread for variety.

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