Description
Pumpkin Pie Twists are a quick and cozy fall treat made with crescent roll dough, pumpkin puree, warm spices, and a sweet cinnamon-sugar topping. These golden, flaky twists deliver all the flavor of pumpkin pie in a fun, handheld form—perfect for autumn gatherings, Thanksgiving dessert spreads, or a warm snack with cider.
Ingredients
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1 tube (about 235 g) refrigerated crescent roll dough
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½ cup (120 g) pumpkin puree
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¼ cup (50 g) brown sugar
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1 tbsp (15 ml) maple syrup
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1 tsp (5 g) pumpkin spice
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2 tbsp (30 g) melted butter
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1 tbsp (12 g) sugar
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½ tsp (2 g) cinnamon
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Whipped cream for dipping (optional)
Instructions
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Preheat oven: Set to 375°F (190°C). Line a baking sheet with parchment paper.
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Make filling: Mix pumpkin puree, brown sugar, maple syrup, and pumpkin spice in a bowl until smooth.
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Prepare dough: Unroll crescent roll dough, cut into two equal rectangles, and place side-by-side.
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Assemble: Spread pumpkin mixture over one rectangle. Top with the second rectangle, aligning edges.
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Cut & twist: Slice into ¾-inch strips. Transfer to the baking sheet and twist each strip 2–3 times.
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Brush & sprinkle: Brush with melted butter. Mix sugar and cinnamon, then sprinkle over twists.
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Bake: 8–11 minutes until golden brown. Serve warm with whipped cream if desired.
Notes
Avoid overfilling to keep twists from leaking.
For bolder flavor, make your own pumpkin spice blend with cinnamon, nutmeg, ginger, and cloves.
Best served fresh but can be reheated in the oven to maintain crispness.
Puff pastry can be used for a flakier version (add 2–3 minutes to bake time).
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American