Pumpkin Butter & Chocolate Chip Twists
Pumpkin Butter and Chocolate Chip Twists are the ultimate fall treat—light, flaky puff pastry filled with rich pumpkin butter and sweet chocolate chips, all wrapped up in a warm, spiced twist. With just a handful of ingredients and minimal effort, you’ll have an irresistible treat that’s perfect for breakfast, a snack, or dessert!
Why We Love This Pumpkin Butter & Chocolate Chip Twists
This pumpkin butter and chocolate twists recipe is perfect for anyone who loves quick and delicious baked goods! Using store bought puff pastry and pumpkin butter, this recipe keeps things simple while still giving you a perfectly golden and flaky puff pastry twist.
The pumpkin butter here adds a smooth, spiced filling that is paired with melty chocolate chips for just the right amount of sweetness. With an egg wash on top for that glossy finish and a sprinkle of pumpkin spice sugar, these twists come out of the oven looking just as good as they taste!
Ingredients You Need
- Puff Pastry: Store bought puff pastry saves time and works well for these pumpkin butter chocolate twists. Just make sure to thaw it before using!
- Pumpkin Butter: I also used a store bought pumpkin butter for ease!
- Chocolate Chips: I used mini semi-sweet chocolate chips. For a sweeter twist, you can use milk chocolate, or opt for dark chocolate for a more bitter flavor if you prefer!
- Egg Yolk: Use egg yolk as an egg wash here. It’ll make the twists perfectly golden brown!
- Sugar & Pumpkin Spice: The perfect topping for these twists, it adds a sweet, spiced crunch that complements the flavors inside.
How to Make Pumpkin Chocolate Chip Twists
- Preheat: Preheat your oven to 350 F and line a baking sheet with parchment paper.
- Roll Out Puff Pastry: On a lightly floured surface, unfold the puff pastry and roll it out slightly to spoon the creases.
- Add Pumpkin Butter: Spread the pumpkin butter evenly over the puff pastry sheet.
- Add Chocolate Chips: Sprinkle chocolate chips generously over the pumpkin butter layer.
- Fold: Fold the puff pastry in half over the filling, pressing gently to seal.
- Brush & Slice: In a small bowl, whisk the egg yolk. Brush with the egg wash. Using a sharp knife or pizza cutter, slice the pastry into 6 strips. I made 6, but you can make them thicker or thinner (cooking time will change).
- Twist: Take each strip and twist gently a few times. Place the twists on a prepared baking sheet. Brush again with egg wash if needed.
- Sprinkle with Sugar: In another bowl, mix the sugar and pumpkin spice together. Sprinkle the mixture over the twists.
- Bake & Enjoy: Bake for 30 minutes, or until golden brown and puffed. Enjoy warm!
Tips for Success
- Work with cold puff pastry. While the puff pastry should be thawed and not frozen, you also have to make sure your puff pastry stays cold while working with it to prevent it from becoming too soft. If it gets too warm, pop it in the fridge for a few minutes before continuing.
- Spread the pumpkin butter in a thin, even layer. This is important to avoid overwhelming the pastry and keep it from getting soggy.
- Watch them while in the oven! Puff pastry can go from golden to overdone quickly, so keep an eye on your twists in those last few minutes of baking time.
Serving Suggestions
- Warm from the oven: Serve these twists warm, right after they come out of the oven, for a snack or dessert!
- Brunch: Pair them with your morning coffee or as part of a fall-themed brunch spread along with a cranberry orange loaf and apple French toast!
- Dessert: Drizzle with a little caramel or chocolate sauce or serve with a scoop of ice cream for a fall dessert option!
Frequently Asked Questions
Absolutely! If you have homemade pumpkin butter on hand, it works perfectly in this recipe. Just make sure it’s smooth and spreadable.
Yes! You can prepare the twists up to the point of baking, cover them, and store in the fridge for a few hours before baking. This makes them perfect for prepping in advance for a gathering.
More Dessert Recipes to Try
- Million Dollar Pistachio Pie
- Pumpkin Blueberry Cheesecake Bars
- Mocha Pot de Creme
- Pear Chocolate Galette
- Apple Tartlettes
Pumpkin Butter & Chocolate Chip Twists
Ingredients
- 1 sheet of puff pastry thawed
- 3 tbsp pumpkin butter store bought
- 1 cup chocolate chips
- 1 egg yolk for egg wash
- 1 tbsp sugar
- 1 tsp pumpkin spice
Instructions
- Preheat your oven to 350 F and line a baking sheet with parchment paper.
- On a lightly floured surface, unfold the puff pastry and roll it out slightly to spoon the creases.
- Spread the pumpkin butter evenly over the puff pastry sheet.
- Sprinkle chocolate chips generously over the pumpkin butter layer.
- Fold the puff pastry in half over the filling, pressing gently to seal.
- In a small bowl, whisk the egg yolk. Brush with the egg wash. Using a sharp knife or pizza cutter, slice the pastry into 6 strips. I made 6, but you can make them thicker or thinner (but cooking time will change).
- Take each strip and twist gently a few times. Place the twists on a prepared baking sheet. Brush again with egg wash if needed.
- In another bowl, mix the sugar and pumpkin spice together. Sprinkle the mixture over the twists.
- Bake for 30 minutes, or until golden brown and puffed. Enjoy warm!