Ingredients:

  • 120g pumpkin purée
  • 25g brown sugar, packed
  • 2g ground cinnamon
  • 1g ground ginger
  • 0.5g ground cloves
  • 0.5g salt
  • 480g puff pastry, thawed but chilled
  • 28g unsalted butter, melted
  • 2g cinnamon sugar
  • 60g powdered sugar
  • 15ml heavy cream
  • 1ml vanilla extract

Instructions:

  1. In a small bowl, stir together the pumpkin purée, brown sugar, cinnamon, ginger, cloves, and salt until completely smooth.
  2. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. Roll out the puff pastry sheet slightly on a floured surface. Spread the pumpkin filling in a thin, even layer, leaving a 1/2 inch border around the edges.
  4. Fold the pastry in half lengthwise and press lightly. Use a pizza cutter to divide the pastry into 8 equal strips.
  5. Hold both ends of each strip and twist in opposite directions until a tight spiral forms.
  6. Place twists on the baking sheet with 2 inches of space between them. Brush tops with melted butter and sprinkle with cinnamon sugar.
  7. Bake for 10–12 minutes or until the pastry is deep mahogany-gold.
  8. Remove from oven and cool for 5 minutes.
  9. Whisk together powdered sugar, heavy cream, and vanilla extract, then drizzle over the warm twists.