Easy Pumpkin Pie Twists
I am all about easy fall desserts, and these easy pumpkin pie twists are the kind of recipe that makes the whole kitchen smell like October. They come out warm, golden, and coated in cinnamon sugar, with a creamy pumpkin filling spiraled right through the middle. No mixer, no rolling pin, and no baking experience required.
The shortcut is a tube of refrigerated crescent roll dough. You unroll it, cut it into two rectangles, spread a thin layer of pumpkin filling over one, and set the second rectangle on top so the filling is sandwiched in the middle.
Then you slice the stacked dough into thin strips, twist each one, brush on melted butter, sprinkle on cinnamon sugar, and bake until golden brown. Seriously simple.
One thing to know before you start: keep that filling layer thin. A thin, even spread is what makes the strips easy to twist without pumpkin oozing out the sides. The original recipe points out that a heavily stuffed version is much messier to work with, so a light hand here is what keeps this fun instead of frustrating.
That thin layer advice is not random. It comes from experience with a similar twisted breadstick recipe, where a thick filling made the twisting step far more difficult. So consider this the friendly warning that saves you a sticky countertop.
The dough does most of the heavy lifting. Crescent roll dough is already layered and buttery, so it bakes up flaky and light around the soft pumpkin filling. That is exactly why this shortcut works so well on a busy weeknight when you still want something that tastes like a treat.
These twists are a big hit with kids, especially with a little bowl of whipped cream for dipping. Set them out on a plate after dinner and watch them disappear.
Here is the quick rundown:
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Oven temperature: 375F
- Servings: 10 to 12 twists
If you already keep Pumpkin Pie Spice in your pantry, you are halfway there. One teaspoon goes into the pumpkin filling, and the cozy flavor on the outside comes from cinnamon and sugar.
The original recipe comes from a Canadian kitchen, where these twists fit right into Thanksgiving celebrations in October. They work just as well for a US Thanksgiving table, a Halloween party, or a lazy Sunday afternoon.
There is one more bonus here. This recipe is a great way to use up the leftover pumpkin puree sitting in your fridge after you open a big can. You only need half a cup for the twists, so you will have plenty left over.
Some easy ways to finish off that can of pumpkin puree:
- Chocolate Chip Pumpkin Muffins for a grab and go breakfast
- Mini Pumpkin Pie Pops when you want something cute for a party
- Pumpkin Pie Overnight Oats for a make ahead morning
- Pumpkin Donut Muffins when you want donut flavor without the frying
Thin filling, happy twisting. If the pumpkin layer is too thick, the strips slide apart instead of spiraling.
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Pumpkin Pie Twists:
Ready to bake? Here is everything you need, plus the step by step method that keeps the twisting neat and easy.
Ingredients
- 1 tube refrigerated crescent roll dough
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 1 Tablespoon maple syrup
- 1 teaspoon pumpkin pie spice
- 2 Tablespoons melted butter, for brushing
- 1 Tablespoon sugar
- 1/2 teaspoon cinnamon
- Whipped cream for dipping, optional
You will also want a cutting board, a small mixing bowl, a pizza cutter, a pastry brush, and a baking sheet lined with parchment paper.
A quick word on the ingredients. Use plain pumpkin puree rather than sweetened pumpkin pie filling, since the brown sugar and maple syrup already bring plenty of sweetness. Any brand of crescent roll dough works, so grab whatever your store carries. The melted butter is what makes the cinnamon sugar stick, and the whipped cream is optional but very popular.
Instructions
- Preheat the oven to 375F. Line a baking sheet with parchment paper.
- In a small bowl, mix together the pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice until smooth.
- Unroll the crescent dough on a cutting board. Cut the dough in half so you have two identical rectangles, and lay them beside each other.
- Evenly spread the pumpkin mixture over one of the rectangles of dough.
- Place the second rectangle of dough on top of the first one, so the pumpkin mixture is sandwiched between them. Line up all the edges.
- Use a pizza cutter to cut the dough into strips about 3/4 inch wide.
- Transfer the strips to the parchment lined baking sheet.
- Twist each strip by picking up one end and twisting it twice, then picking up the other end and twisting it another 2 or 3 times.
- Brush melted butter generously over each twist.
- Mix together the sugar and cinnamon, then sprinkle it evenly over each twist.
- Bake at 375F for 8 to 11 minutes, until golden brown.
Work on a cutting board, not the baking sheet. This one really matters. If you slice the dough while it sits on parchment paper, your pizza cutter goes right through the paper. Cut on the board, then move the strips over.
Keep the filling thin. The pumpkin mixture is soft and a little slippery. Spread it too thick and the two dough rectangles slide around while you cut and twist. A thin, even layer holds everything together and still gives you plenty of pumpkin flavor in every bite.
Line up the edges. When you set the second rectangle on top, press gently and match the edges. Neat edges mean neat strips, and neat strips twist more easily.
Cut even strips about 3/4 inch wide. Even strips bake at the same rate. The original recipe ended up with 11 strips, though your count depends on how wide you cut them.
Twist from both ends. Two twists on one end and two or three on the other is what creates that pretty spiral. Try not to squeeze the filling out while you work.
Brush the butter before the cinnamon sugar. Melted butter is the glue here. Skip it and most of your topping ends up on the baking sheet instead of on the twists.
Give them a little space. Leave a small gap between the twists on the baking sheet so the heat moves around them and they brown evenly.
Bake until golden brown. That takes about 8 to 11 minutes at 375F. Watch them near the end, since thin strips can go from pale to too dark quickly. The dough should look puffed and golden, and the cinnamon sugar on top should look set rather than wet.
Serve them with something to dip. Whipped cream is the classic choice and kids love it. If you would rather go the icing route, a simple drizzle on top works beautifully instead. Let the twists rest for a minute or two before you move them, since the filling is hot straight from the oven.
Feeding a crowd? One batch makes 10 to 12 twists, which is about right for a small gathering or a very enthusiastic family. Make two batches and bake them one sheet at a time so every twist gets the same golden finish.
If you enjoy this twisting technique, these cinnamon roll bread twists use the same idea with a different flavor. This recipe is adapted from the easy pumpkin pie twists recipe at One Little Project, which is where the thin filling tip comes from.
Here’s a few more easy dessert recipes:
Once you have a tube of crescent dough and a pumpkin habit, one batch is never quite enough. If you liked these twists, here are a few more easy desserts that fit the same relaxed, no fuss mood.
- Mini Pumpkin Pie Pops
- Mini Pineapple Upside Down Cakes
- Cinnamon Roll Pumpkin Pops
- Mini Apple Pies
They are all small, simple, and very kid friendly, which makes them great for parties, lunchboxes, and after school snacks.
And if you have little ones at home, the book Low Mess Crafts for Kids is packed with 72 fun, easy, low mess craft projects for kids. Handy for rainy afternoons, school breaks, and any day when boredom shows up before noon.
Where to buy:
Low Mess Crafts for Kids is available from Amazon and other booksellers, including Barnes and Noble, Books A Million, Indiebound, Indigo, and Amazon Canada. It makes a lovely gift for a crafty kid or a busy parent who needs a screen free afternoon plan.
More from One Little Project
If you are still in a pumpkin mood, these related recipes are worth a look: Pumpkin Pie Crescents, also called Easy Pumpkin Pie Bites, Pumpkin Donut Muffins, and Pumpkin Spice Muffins. Same cozy flavors, same easy approach.
FAQs
How do you make pumpkin pie twists with crescent dough?
Unroll crescent dough on a cutting board and cut it in half to form two rectangles. Spread a mixture of 1/2 cup pumpkin puree, 1/4 cup brown sugar, 1 tablespoon maple syrup, and 1 teaspoon pumpkin spice over one rectangle, then top with the second rectangle. Cut the layered dough into 3/4-inch-wide strips, twist each strip, brush with 2 tablespoons melted butter, sprinkle with a mixture of 1 tablespoon sugar and 1/2 teaspoon cinnamon, and bake at 375°F for 8 to 11 minutes until golden brown.
How can I prevent the pumpkin filling from leaking out of crescent twists?
Use a thin, even layer of pumpkin filling when sandwiching it between the two dough rectangles. A heavy or uneven layer makes the strips difficult to twist and forces the filling to ooze out during baking. Room-temperature pumpkin puree spreads more easily than cold puree, which helps achieve a thin coating.
What can I substitute for pumpkin puree in this twist recipe?
Sweet potato puree is a suitable substitute for pumpkin puree in these twists. The flavor will be slightly different but still complements the brown sugar, maple syrup, and pumpkin spice well. For best results, use a smooth puree and spread it in a thin layer to prevent leakage.
How should leftover pumpkin pie twists be stored and reheated?
Store leftover pumpkin pie twists in an airtight container at room temperature for up to two days. Refrigeration is not recommended because it can make the pastry soggy. To restore crispness, reheat the twists in a 300°F oven for about five minutes before serving.
Easy Pumpkin Pie Twists
- Total Time: 20 min
- Yield: 10 12 1x
Description
Easy Pumpkin Pie Twists I am all about easy fall desserts, and these easy pumpkin pie twists are the kind of recipe that makes the whole kitchen smell like October. They come out warm, golden, and coated in cinnamon sugar, with a creamy pumpkin filling spiraled right through the middle.
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, melted
1 Tablespoon Sugar
1/2 teaspoon Cinnamon
whipped cream for dipping, optional
Instructions
1-Preheat the oven to 375F: Preheat the oven to 375F. Line a baking sheet with parchment paper.
2-In a small bowl, mix together the: In a small bowl, mix together the pumpkin puree, brown sugar, maple syrup and pumpkin spice.
3-Unroll crescent dough on a cutting board: Unroll crescent dough on a cutting board. Cut the dough in half so you have two identical rectangles and lay them beside each other.
4-Evenly spread the pumpkin mixture over one: Evenly spread the pumpkin mixture over one of the rectangles of dough.
5-Place the second rectangle of dough on: Place the second rectangle of dough on top of the first rectangle of dough (so the pumpkin mixture is sandwiched between them). Make sure you line up all the edges.
6-Use a pizza cutter to cut the: Use a pizza cutter to cut the dough into strips approximately 3/4 inch wide.
7-Transfer the strips to the parchment lined: Transfer the strips to the parchment lined baking sheet.
8-Twist each strip by picking up one: Twist each strip by picking up one end and twisting it twice, then picking up the other end and twisting it another 2 or 3 times.
9-Brush melted butter generously over each twist: Brush melted butter generously over each twist.
10-Mix together the sugar and cinnamon then: Mix together the sugar and cinnamon then sprinkle evenly over each twist.
11-Bake at 375F for 8-11 minutes until: Bake at 375F for 8-11 minutes until golden brown.
- Prep Time: 10 min
- Cook Time: 10 min
- Method: bake
Keywords: Easy Pumpkin Pie Twists