These Chocolate Pumpkin Twists look impressive as heck, and they’re just as delicious – but they’re also way easier than they look! You’ll look like a fancy french pastry chef but really, trust me, they’re super easy, thanks to store-bought puff pastry dough. If you really want to make your own puff pastry dough, you can – hey, you do you, but this mama has stuff to do and the store bought stuff is a-ok by me!

Chocolate Pumpkin Twist

Prep time: 20 minutes

Cook Time: 30-35 minutes

Serves 4


  • 1 egg
  • 2 t water
  • 4 sheets puff pastry dough
  • 1 c canned plain pumpkin (not pumpkin pie filling!) 
  • ½ c granulated sugar
  • 1 t pumpkin pie spice
  • ¼  c mini chocolate chips
  • ⅛ t vanilla extract


  • 1 c powdered sugar
  • 1 T milk
  • 1 t vanilla extract


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper, set aside.
  2. In a small bowl, whisk together egg and water, set aside.
  3. In a large bowl, whisk together pumpkin, sugar and pumpkin pie spice.
  4. Divide pumpkin mixture evenly on each piece of puff pastry. Spread pumpkin into an even layer.
  5. Sprinkle mini chocolate chips evenly over the pumpkin mixture
  6. Starting at one end, roll the pastry over the pumpkin mixture.
  7. Using a sharp knife, slice the center but leave 1 inch at the top of the pastry connected. Twist the two pieces together, making sure to keep the pumpkin filling sides facing up. (See the step-by-step photo!) 
  8. Form the pastry into a circle by pulling the two ends together and pressing together. Place pastry on prepared baking sheet leaving room for spreading. Continue until all pieces of puff pastry have been completed.
  9. Brush the pastries lightly with the egg wash you made earlier (the egg and water). Sprinkle with coarse sugar.
  10. Bake for 30-35 minutes, or until golden brown. Remove from oven and let cool for 10 minutes.
  11. In a small bowl, whisk together powdered sugar, milk and vanilla extract. Drizzle on top of warm baked pumpkin twists and serve!