Description

These Easy Pumpkin Pie Twists are a delightful and simple fall-inspired treat, combining flaky crescent roll dough with a sweet pumpkin filling and a cinnamon-sugar topping. Perfect for breakfast, dessert, or a cozy snack, they bake up golden and crisp with a soft, spiced center.

Ingredients

Scale

For the Pumpkin Filling

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

For the Dough and Topping

1 tube refrigerated crescent roll dough (about 8 oz)
2 tablespoons melted butter
1 tablespoon sugar
1/2 teaspoon cinnamon

Optional

Whipped cream for dipping

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
Prepare Pumpkin Mixture: In a small bowl, thoroughly mix together pumpkin puree, brown sugar, maple syrup, and pumpkin spice until smooth and well combined.
Prepare Dough: Unroll the crescent roll dough onto a clean cutting board and cut it in half lengthwise to create two identical rectangles. Lay the rectangles side by side.
Spread Filling: Evenly spread the pumpkin mixture over one of the dough rectangles, leaving a small border around the edges.
Layer Dough: Place the second rectangle of dough directly on top of the first rectangle, sandwiching the pumpkin mixture between them. Align the edges carefully to seal.
Cut Strips: Using a pizza cutter or sharp knife, cut the layered dough into strips approximately 3/4 inch wide.
Transfer to Baking Sheet: Place the strips on the prepared parchment-lined baking sheet, spacing them slightly apart.
Twist Strips: Pick up one end of each strip and twist it twice, then pick up the other end and twist it 2 to 3 more times to create a spiral effect.
Brush with Butter: Generously brush melted butter over each twisted strip to help them brown and add flavor.
Add Cinnamon Sugar: Mix the sugar and cinnamon together in a small bowl, then sprinkle evenly over the buttered twists.
Bake: Bake the twists in the preheated oven for 8-11 minutes or until golden brown and puffed.
Serve: Remove from the oven and allow to cool slightly. Serve warm, optionally with whipped cream for dipping.

Notes

You can substitute maple syrup with honey or agave syrup if preferred.
Make sure the pumpkin puree is well drained if too watery, to avoid soggy dough.
Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Feel free to add chopped nuts like pecans or walnuts for extra texture before baking.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 twist (approximate)
Calories: 140
Sugar: 8g
Sodium: 230mg
Fat: 7g
Saturated Fat: 3.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg

Keywords: pumpkin pie twists, pumpkin dessert, fall recipes, easy pumpkin recipes, crescent roll recipes