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!
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!
Video
Notes
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.
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