Pumpkin Pie Twists are perfect for busy families who want the warm, cozy flavors of pumpkin pie without all the fuss of making an actual pie. These flaky, sweet treats come together in just 15 minutes of prep time and are absolutely perfect for fall breakfast treats, after school snacks, or even Thanksgiving morning when you want something special but simple.
What I love most about this recipe is how the kids can actually help twist the dough, and it feels like such a fun activity that everyone gets excited about. Plus, you get all those amazing pumpkin pie flavors wrapped up in buttery, flaky crescent roll dough that’s practically impossible to mess up.
Ingredients & Equipment
Here’s what you’ll need to make these delicious pumpkin pie twists:
- Crescent rolls
- Pumpkin puree
- Brown sugar
- Granulated sugar
- Pumpkin pie spice
- Melted butter
- Cinnamon
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Baking sheet
- Parchment paper
- Cutting board
- Medium mixing bowl
- Whisk
- Pizza cutter
- Pastry brush
Step By Step Directions
This recipe makes 5 servings. It takes 15 minutes of prep time and 11 minutes of cook time.
Step 1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
Step 2. In a medium mixing bowl, whisk together pumpkin puree, brown sugar, granulated sugar, and pumpkin pie spice.
Step 3. Unroll the crescent rolls and place half onto a cutting board. Stretch the rolls slightly while maintaining a rectangular shape and pinch the seams together.
Step 4. Spread this mixture along the prepped crescent rolls.
Step 5. Take the remaining half of the rolls and carefully stretch them to cover the other rolls and the pumpkin mixture, pinching the seams together where you can.
Step 6. Use a pizza cutter to divide these into 8 strips.
Step 7. Carefully take each strip, twisting from both ends, to form the twists. Place these on the parchment lined baking sheet.
Step 8. Brush the twists with the melted butter and sprinkle with cinnamon.
Step 9. Bake at 375°F for 10 to 11 minutes.
Step 10. Serve with whipped cream or icing for dipping, if desired.
Variations
- Try adding a cream cheese layer by mixing cream cheese with powdered sugar before adding the pumpkin mixture
- Sprinkle chopped pecans or walnuts on top before baking for extra crunch
- Add mini chocolate chips to the pumpkin mixture for a fun twist
- Make a simple glaze with powdered sugar and milk to drizzle on top after baking
Leftovers & Storage
Store your pumpkin pie twists in an airtight container at room temperature for up to 2 days.
You can also wrap them individually in plastic wrap and freeze for up to 1 month.
To reheat, just pop them in the oven at 350°F for a few minutes to crisp them back up, or use an air fryer at 350°F for 2 to 3 minutes. You can also enjoy them at room temperature.
Tips & Tricks
- Don’t stretch the dough too thin or it might tear when you’re twisting
- Make sure to pinch the seams well so the filling doesn’t leak out during baking
- If your dough is too sticky to work with, let it sit in the fridge for 10 minutes
- Don’t skip the butter and cinnamon on top; it gives them a perfect golden finish
- Let them cool for a few minutes before serving so the filling isn’t too hot
Recipe FAQs
Can I make these ahead of time?
You can assemble them the night before and keep them covered in the refrigerator, then bake them fresh in the morning. Just add an extra minute or two to the baking time since they’ll be cold.
What if I don’t have pumpkin pie spice?
You can make your own by mixing together cinnamon, nutmeg, ginger, and a pinch of cloves, or just use extra cinnamon for a simpler version.
Can I use regular pie crust instead of crescent rolls?
Absolutely! Roll out the pie crust, cut it in half, and follow the same steps. You might need to bake them a minute or two longer.
What’s the best dipping sauce?
Whipped cream is classic, but you can also make a simple icing with powdered sugar and milk, or even try caramel sauce for something extra special.
How do I know when they’re done?
They should be golden brown on top and sound hollow when you tap them lightly. Don’t worry if they look a little puffy, they’ll settle as they cool.
More Pumpkin Desserts
- Pumpkin Poke Cake
- Cake Mix Pumpkin Loaf
- Air Fryer Pumpkin Hand Pies
- Microwave Pumpkin Pie
- Pumpkin Fluff Dip
Ingredients
- 1 8 oz can of crescent rolls
- ½ cup pumpkin puree
- ¼ cup brown sugar
- 2 tbsp. granulated sugar
- 1 tsp. pumpkin pie spice
- 2 tbsp. melted butter
- ½ tsp. cinnamon
Instructions
- Preheat the oven to 350°F and line a loaf pan with parchment paper. Spray nonstick cooking spray along the sides of the pan.
- Whisk together the pumpkin puree, eggs, pumpkin spice, and cinnamon until smooth.
- Add the cake mix and stir until just combined, being careful not to over mix.
- Pour the batter into the prepared loaf pan.
- Bake for 55 to 65 minutes, until a toothpick inserted into the center of the loaf comes out clean.
- Let the cake cool for 10 minutes in the pan, then move to a wire rack to cool completely.
Notes
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