Pumpkin Pie Twists Recipe

Introduction

Pumpkin Pie Twists are a delightful fall treat combining flaky crescent dough with a sweet pumpkin filling. These easy-to-make twists are perfect for breakfast, snack time, or a festive dessert, especially when paired with a dollop of whipped cream.

Ingredients

• 1 tube refrigerated crescent roll dough
• 1/2 cup pumpkin puree
• 1/4 cup brown sugar
• 1 tablespoon maple syrup
• 1 teaspoon pumpkin spice
• 2 tablespoons melted butter
• 1 tablespoon sugar
• 1/2 teaspoon cinnamon
• Whipped cream for dipping (optional)

Instructions

1. Step 1: Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Step 2: In a small bowl, combine the pumpkin puree, brown sugar, maple syrup, and pumpkin spice until smooth.
3. Step 3: Unroll the crescent dough on a cutting board and carefully cut it in half to create two equal rectangles. Place them side by side.
4. Step 4: Spread the pumpkin mixture evenly over one rectangle of dough.
5. Step 5: Place the second rectangle on top of the first, aligning all edges to sandwich the pumpkin filling in between.
6. Step 6: Use a pizza cutter to slice the dough sandwich into strips about 3/4 inch wide.
7. Step 7: Transfer the strips to the prepared baking sheet.
8. Step 8: Twist each strip by holding one end and twisting twice, then holding the other end and twisting 2 or 3 more times.
9. Step 9: Generously brush melted butter over each twisted strip.
10. Step 10: Mix sugar and cinnamon together and sprinkle evenly over the twists.
11. Step 11: Bake for 12–15 minutes or until golden brown and puffed. Let cool slightly before serving.

Tips & Variations

• For a richer flavor, add a sprinkle of chopped pecans or walnuts on top before baking.
• Use canned pumpkin puree for convenience, or substitute with homemade pumpkin puree.
• Try drizzling a simple glaze made from powdered sugar and milk over the twists after baking for extra sweetness.
• Serve warm with whipped cream or a scoop of vanilla ice cream for a cozy dessert.

Storage

Store leftover pumpkin pie twists in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat in the oven at 325°F for about 5–7 minutes to regain crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these twists ahead of time?

Yes, you can assemble the twists and keep them covered in the refrigerator for a few hours before baking. Just let them come to room temperature for about 10 minutes before placing them in the oven.

Can I freeze the pumpkin twists?

Absolutely! Freeze the unbaked twists on a baking sheet until firm, then transfer them to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.

Pumpkin Pie Twists Recipe

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★★★★★

4.7 from 69 reviews

These Pumpkin Pie Twists are a delightful fall treat, combining flaky crescent roll dough with a spiced pumpkin filling, all twisted into crispy, cinnamon-sugar coated pastries. Perfect for breakfast, dessert, or an anytime snack, they are easy to make and pair wonderfully with a dollop of whipped cream.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 twists 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dough

• 1 tube refrigerated crescent roll dough

Filling

• 1/2 cup pumpkin puree
• 1/4 cup brown sugar
• 1 tablespoon maple syrup
• 1 teaspoon pumpkin spice

Topping

• 2 tablespoons melted butter
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon

Optional

• Whipped cream for dipping

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Prepare Pumpkin Mixture: In a small bowl, combine the pumpkin puree, brown sugar, maple syrup, and pumpkin spice. Mix thoroughly until smooth and well blended.
3. Prepare Dough: Unroll the crescent roll dough onto a clean cutting board. Cut the dough in half lengthwise to create two identical rectangular pieces, and lay them side by side.
4. Spread Filling: Evenly spread the pumpkin mixture over one of the dough rectangles, ensuring an even layer for consistent flavor in every bite.
5. Assemble Layers: Carefully place the second rectangle of dough on top of the pumpkin-spread rectangle, aligning all edges to sandwich the filling evenly between the two dough layers.
6. Cut Strips: Using a pizza cutter, slice the layered dough into strips approximately 3/4 inch wide to create individual twists.
7. Transfer Strips: Place the dough strips onto the prepared parchment-lined baking sheet, spacing them slightly apart for baking.
8. Twist Strips: Pick up one end of each strip and twist it twice; then pick up the opposite end and twist it another two to three times, creating a spiral shape.
9. Brush with Butter: Generously brush each twisted strip with melted butter to add richness and help the sugar-cinnamon topping adhere.
10. Add Sugar-Cinnamon Topping: Mix together the sugar and cinnamon in a small bowl, then sprinkle this mixture evenly over each buttered twist for a sweet, spicy finish.
11. Bake: Bake the twists in the preheated oven for approximately 12-15 minutes, or until they are golden brown and cooked through.
12. Serve: Remove from oven and allow to cool slightly. Serve warm, optionally with whipped cream for dipping.

Notes

• Ensure the pumpkin mixture is not too wet to avoid soggy dough; drain excess moisture if necessary.
• For an extra crunchy texture, you can sprinkle some crushed nuts or coarse sugar before baking.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
• Reheat gently in the oven or toaster oven to regain crispness.

Keywords: pumpkin pie twists, fall dessert, pumpkin crescent rolls, cinnamon sugar twists, easy pumpkin pastry, holiday treats