I’m so excited to share this Pumpkin Spice Danish Twists Recipe with you because it’s one of those magical, cozy treats that feel fancy but are surprisingly simple to make. If you love the warmth of pumpkin spice and flaky pastry, these twists deliver all that goodness in every bite. I first tried this recipe on a crisp fall morning, and now it’s become my go-to for weekend brunches that wow family and guests alike. Keep reading, and I’ll walk you through everything you need to know to get that perfect buttery, spicy twist every time!

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Why You’ll Love This Recipe

Super Simple Ingredients: You probably have everything in your pantry already to whip this up quickly.
Perfect Fall Flavor: The blend of cinnamon, nutmeg, and ginger pairs so well with pumpkin puree, giving it authentic warmth.
Impresses Without Stress: Using frozen puff pastry makes this an easy recipe that looks and tastes like you spent hours on it.
Versatile Twist Shapes: You can keep them as simple twists or spiral them up into cute coils – both look and taste fantastic.

Pumpkin Spice Danish Twists Recipe - Recipe Step

Ingredients You’ll Need

One of the best things about this Pumpkin Spice Danish Twists Recipe is how the ingredients come together to create that iconic pumpkin spice flavor. Plus, puff pastry gives you flaky layers with minimal effort. Here’s what you’ll want to have on hand before we get started.

Pumpkin Spice Danish Twists Recipe - Ingredients

Granulated sugar: Used to sweeten the pumpkin spice mixture; granulated sugar helps create a nice, slightly crunchy topping when sprinkled on top.
Cinnamon: The heart of pumpkin spice flavor – fresh cinnamon really makes a difference.
Ginger: Adds a gentle warmth without overpowering the other spices.
Nutmeg: Provides a subtle aromatic hint; freshly grated if you can, for best taste.
Pumpkin puree: Choose plain canned pumpkin puree (not pie filling) for the best texture and flavor.
Vanilla extract: Boosts sweetness and rounds out the pumpkin flavor.
Frozen puff pastry sheets: Thawed according to package, they give you flaky, buttery layers with zero fuss.
Cream cheese: Softened to room temperature to spread easily and create a rich, tangy base layer.
Butter: Melted and brushed over twists for golden color and added richness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Pumpkin Spice Danish Twists Recipe my own by swapping a few things here and there depending on my mood or what’s in the kitchen. Feel free to get creative—once you get comfortable with the basic steps, these twists can totally reflect your taste!

Add nuts: I once tossed in some finely chopped pecans right before baking for an extra crunch – such a treat!
Make it dairy-free: Substitute the cream cheese with a vegan spread and use plant-based butter to keep it dairy-free and still delicious.
Use different spices: If you like a little more warmth, try adding a pinch of cloves or allspice to the pumpkin sugar blend.
Glaze it up: Drizzle a simple vanilla glaze or cream cheese icing over the finished twists for extra indulgence.

How to Make Pumpkin Spice Danish Twists Recipe

Step 1: Prep Your Oven and Baking Sheets

First things first, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking and help your Danish twists bake evenly. I like to set these up before I start mixing to keep things moving smoothly once the dough is ready.

Step 2: Mix the Pumpkin Spice Sugar

In a small bowl, combine the granulated sugar, cinnamon, ginger, and nutmeg. This mix is your signature pumpkin spice sugar, and to be honest, it smells incredible as you whisk it together. Set half of it aside for brushing the twists later.

Step 3: Blend Pumpkin, Vanilla, and Sugar

In another small bowl, stir together the pumpkin puree, vanilla extract, and half of your pumpkin spice sugar mix. This blend adds moisture and that distinctive pumpkin flavor to your twists, so make sure it’s well mixed.

Step 4: Prepare the Puff Pastry and Filling

Lay one sheet of thawed puff pastry flat on your work surface. Spread half of the softened cream cheese evenly over the sheet. Next, spread half of your pumpkin mixture over the cream cheese layer. Repeat with the second sheet. This layering creates the perfect creamy, spicy filling inside each twist.

Step 5: Cut and Twist

Cut each sheet lengthwise into 6 strips about ½ inch wide. Here’s a tip I learned: folding each strip in half lengthwise seals in the filling and makes twisting easier without much mess. Gently twist each folded strip several times and place them spaced apart on the lined baking sheets. I like to roll some of the twists into little coils for a cute swirl effect, but just twisted strips work beautifully too.

Step 6: Butter and Sprinkle

Brush each twist generously with melted butter—that’s the secret to that gorgeous golden shine—and then sprinkle the remaining pumpkin spice sugar over the top. Don’t be shy here; the sugar adds a little sparkle and extra flavor.

Step 7: Bake Until Golden

Bake your twists for 20 to 25 minutes, watching closely towards the end. You want them lightly golden and puffed up, not burnt. When they come out, let them cool just a bit before serving—warm is best for enjoying that flaky, creamy, spiced goodness.

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Pro Tips for Making Pumpkin Spice Danish Twists Recipe

Don’t Overwork the Puff Pastry: Keep the dough cold before baking to help it puff up nicely—too much handling warms it and can make it tough.
Use Room Temperature Cream Cheese: This makes spreading smooth and quick, preventing tears in the puff pastry.
Twist Gently: When twisting the strips, be firm but gentle to avoid squeezing all the filling out; a little escaping filling is fine and tastes delicious!
Watch Your Bake Time Closely: Oven temperatures vary, so checking at 20 minutes can save you from over-browning.

How to Serve Pumpkin Spice Danish Twists Recipe

Pumpkin Spice Danish Twists Recipe - Serving

Garnishes

I usually keep it simple with a light dusting of coarse sugar or powdered sugar right after baking—adds a little sparkle and sweetness without overwhelming the spices. Sometimes, I drizzle a bit of maple glaze or vanilla icing when serving guests, and they eat it up every time!

Side Dishes

Pair these twists with a hot cup of coffee, chai latte, or even a spiced apple cider for the ultimate autumn vibe. Breakfast sausage or a fresh fruit salad balance the rich pastries nicely if you’re serving brunch.

Creative Ways to Present

For a festive occasion, I’ve arranged these twists upright in a round cake pan, forming a pull-apart bread wreath perfect for sharing. You can also serve them alongside small bowls of cream cheese frosting or pumpkin butter for dipping—everyone loves customizing their bites.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I store leftover twists in an airtight container at room temperature for up to two days. They’re still delicious but I usually find they taste best eaten on the first day.

Freezing

If you want to freeze, twist and shape the pastries but don’t bake them. Freeze them on a tray first, then transfer to a zip-top bag. When ready, thaw in the fridge overnight and bake as directed—this way, you have fresh-baked Danish twists anytime!

Reheating

To reheat, pop the twists in a 350°F oven for about 5-7 minutes until warmed through and crisp again. Avoid microwaving as it can make the pastry soggy. This quick oven refresh really brings back that fresh-baked texture.

FAQs

Can I use homemade pumpkin puree for this recipe?

Absolutely! Homemade pumpkin puree works wonderfully here. Just make sure it’s thick and not too watery so your filling doesn’t make the puff pastry soggy. You can strain any extra liquid if needed.
What if I don’t have puff pastry on hand?

Puff pastry really gives these twists their signature flaky layers, but you can try puff pastry dough alternatives like croissant dough or phyllo sheets, though results will differ slightly. For best results, stick to puff pastry if possible.
How can I make these slices dairy-free?

You can swap the cream cheese with a non-dairy cream cheese alternative and use plant-based butter. Just make sure your butter substitute melts well for brushing on top, so the twists turn golden and delicious.
Can I prepare these twists ahead of time and bake later?

Yes! You can prep and twist the pastries, then refrigerate covered for several hours before baking. This is perfect if you want to save time in the morning but still enjoy fresh-baked pastries.

Final Thoughts

I absolutely love how this Pumpkin Spice Danish Twists Recipe brings those classic fall flavors into a quick, approachable pastry that never disappoints. Whether it’s a chilly weekend breakfast or a festive dessert, these twists always feel special without being complicated. I hope you enjoy making—and eating—these as much as my family and I do. Trust me, once you try them, you’ll want to make them again and again, especially when that pumpkin spice craving hits!