“Come, We Fly!” – Winfred’s Pumpkin Broomstick Twists Inspired by Hocus Pocus

If you are looking for the perfect treat to raise your spirits and tickle your taste buds, we invite you to try this Sanderson Sister-inspired sweet treat from DisneyParksBlog. This fun and easy recipe comes direct from the kitchens at Disney Parks!


Winfred’s Pumpkin Broomstick Twist


Makes 18 Twists

• 1/3 cup brown sugar
• 1/3 cup sugar
• 1 tablespoon instant pectin
• 2 1/2 teaspoons pumpkin pie spice, divided
• 1 cup pumpkin purée
• 3 (17.3 ounce) boxes frozen puff pastry, thawed (6 sheets)
• 1/4 cup sanding sugar
• 1 egg
• 1 tablespoon milk

Cook’s Notes: Sanding sugar is larger, polished grains of sugar – about four times larger than those in granulated sugar. Because the sugar crystal grains are large and reflect light, they give off a “sparkling” affect. The large-grained sugar won’t melt and disappear as it bakes, giving a nice crunch to dessert toppings.


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1. Combine brown sugar, sugar, instant pectin, 1 teaspoon of the pumpkin pie spice, and pumpkin purée in medium bowl until combined. Refrigerate until ready to use.Line baking sheet with wax paper; set aside.

2. Lightly dust large cutting board with flour. Carefully unroll one sheet of puff pastry and gently roll with rolling pin to flatten any creases. Spread 1/3 of pumpkin/sugar filling onto puff pastry, leaving 1/4-inch border around edges. Move to wax paper-lined baking sheet.

3. Carefully unroll second sheet of puff pastry onto floured cutting board to flatten any creases. Carefully lift and place on top of pumpkin filling and press to seal. Cover with sheet of wax paper.

4. Repeat two more times with remaining puff pastry and pumpkin filling to make three filled pastries (stacked on top of each other). Refrigerate for at least 15 minutes.

5. Preheat oven to 400°F. Line baking sheet with parchment paper or silicone baking mat.

6. Mix remaining 1 1/2 teaspoons of pumpkin pie spice with sanding sugar in small bowl; set aside.

7. Mix egg and milk together in small bowl; set aside.

8. Working with one filled pastry at a time, place on cutting board and cut each one into six 1 1/2-inch strips. Place on prepared baking sheet 1 1/2-inches apart. Gently twist each strip 3 times.

9. Brush each twist with egg and milk mixture and sprinkle with sanding sugar mixture.

10. Bake for 22 to 24 minutes until golden brown. Cool 5 minutes, then transfer to wire racks to cool completely before serving.

11. Repeat with remaining filled pastries.

Download the printable recipe here!

Source: DisneyParksBlog

About Mike/ Jamie

We are Disney nerds. Two kids at heart who love the magic and the memories of Walt Disney World! We follow all things Disney and have great experiences with Disney Vacation Club and RunDisney events in particular. We enjoy the vacations, day trips, weekend getaways and geek out over the planning of such events. From lodging to dining to Fastpasses we have a spreadsheet for every occasion. Mike’s frivolous Disney goal is to acquire a magic band of every style while Jamie’s goal is to experience as many Disney desserts as possible. Usually there isn’t a day that passes without some discussion of the master plan of our next trip to the happiest place on earth. Most people think we’re normal – until they travel to Disney with us. We have been married for 16 years and are blessed with a daughter and a son who have already learned the importance of planning ahead! As a family we thoroughly enjoy the magic and the memories at Walt Disney World and are here to help others experience the magic as well.