Blagtober 2020: Day 23

Pumpkin Twists

If you have ever been to Disneyland during Halloween time, you know about the Pumpkin Twists, and since Disneyland is closed at the moment, I decided to make them at home.


  • 1/3 C brown sugar
  • 1/3 C sugar
  • 1 Tablespoon instant pectin
  • 1 Tsp plus 1 Tbsp pumpkin pie spice, divided
  • 1 C pumpkin puree
  • 3 (17.3 – ounce) boxes (6 sheets) frozen puff pastry, thawed
  • 1 egg
  • 1 Tbsp milk
  • 1/2 C sanding Sugar


  1. Combine brown sugar, granulated sugar, 1 tsp pumpkin pie spice, and instant pectin in a medium bowl. Stir in pumpkin puree until well combined. Refrigerate until ready to use.
  2. Place one sheet of puff pastry onto a lightly floured, movable, flat surface, such as a lightweight cutting board. Lightly dust surface of pastry with flour and roll lightly just to smooth creases.
  3. Spread with 1/3 c of pumpkin mixture, stopping 1.4 in from edges.
  4. Roll a second sheet of puff pastry on a lightly floured surface to smooth creases: place on top of first sheet and press down gently. Repeat process two more times with remaining pastry sheets and remaining filling. Refrigerate filled pastry for 15 minutes.
  5. Preheat oven to 400º. Line a baking sheet with parchment paper or a nonstick silicone mat.
  6. Cut the filled pastry into 1 1/2 inch strips.
  7. Place strips on baking sheet spacing about 1/2 inch apart. Carefully lift strips and twists each 3 times before laying down.
  8. Mix together coarse sugar and remaining 1 Tbsp pumpkin spice.
  9. Beat egg and milk together in a small bowl. Using a pastry brush, brush each twist with coarse sugar mixture.
  10. Bake for 22 to 24 minutes, or until puffed and golden brown. Let them cool on the baking sheet for 5 minute, then transfer to a wire rack to completely. Repeat process two more times.

I loved how these turned out; I need the patience to wait until they cool to eat them, but they are incredible while they are hot.


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