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Easy Pumpkin Pie Twists Recipe

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These Easy Pumpkin Pie Twists are a delightful fall treat featuring flaky crescent roll dough filled with a creamy, spiced pumpkin filling. The twists are brushed with melted butter, sprinkled with a cinnamon-sugar topping, and baked to golden perfection for a crisp and tender bite. Optionally, a drizzle of cinnamon icing and a dollop of whipped cream make these twists even more indulgent and perfect for cozy autumn gatherings.

Ingredients

Scale

Dough

  • 1 tube of refrigerated crescent roll dough

Pumpkin 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 cinnamon

Optional

  • Whipped cream for dipping
  • For icing (optional): 1/4 cup powdered sugar, 1/4 teaspoon cinnamon, 1-2 teaspoons milk

Instructions

  1. Preheat the Oven and Prepare the Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
  2. Mix the Pumpkin Filling: In a small bowl, stir together pumpkin puree, brown sugar, maple syrup, and pumpkin spice until smooth and well combined.
  3. Prepare the Crescent Dough: Unroll the crescent roll dough on a clean surface and cut it in half to form two equal rectangles. Lay them side by side.
  4. Assemble the Twists: Evenly spread the pumpkin filling over one rectangle, leaving a small border around the edges. Place the second rectangle on top and press edges firmly to seal the filling inside.
  5. Cut the Dough into Strips: Using a pizza cutter or sharp knife, slice the dough sandwich into 3/4-inch wide strips to ensure even baking.
  6. Twist the Dough: Take each strip and twist one end twice, then twist the other end 2 to 3 times to create the characteristic twisted shape.
  7. Brush with Butter and Add Sugar-Cinnamon Topping: Place twists on the prepared baking sheet spaced apart. Brush generously with melted butter, then sprinkle the sugar and cinnamon mixture evenly over each twist.
  8. Bake to Perfection: Bake in the preheated oven for 8 to 11 minutes or until golden brown and crisp on the outside.
  9. Drizzle with Icing (Optional): While cooling slightly, combine powdered sugar, cinnamon, and milk to desired consistency and drizzle over the twists for extra sweetness and visual appeal.
  10. Serve and Enjoy: Serve twists warm, optionally with a side of whipped cream for dipping, for an indulgent autumn treat.

Notes

  • Use canned pumpkin puree for convenience or fresh pumpkin puree for a homemade touch.
  • Ensure to leave a small border around the edges when spreading filling to prevent leaks during baking.
  • The twists can be stored in an airtight container for up to 2 days and reheated gently.
  • Adjust cinnamon and sugar amounts in the topping to your taste preference.
  • For a dairy-free version, substitute melted butter with a vegan alternative and omit whipped cream or use a coconut-based whipped topping.

Keywords: pumpkin pie twists, pumpkin dessert, fall recipes, crescent roll dessert, easy pumpkin treats, autumn dessert, pumpkin spice, baked pumpkin twists

Find it online: https://nataliereeve.com/easy-pumpkin-pie-twists-recipe/