Easy Pumpkin Pie Twists

Why You’ll Love This Recipe

I enjoy making these twists because they’re simple yet packed with pumpkin spice goodness. The filling of pumpkin puree, brown sugar, and maple syrup gives them a rich, warm sweetness, while the cinnamon sugar topping adds a little crunch. They’re also perfect for dipping in whipped cream, making them a fun dessert for both kids and adults.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

refrigerated crescent roll dough, 1 tube
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

Directions

I start by preheating the oven to 375°F and lining a baking sheet with parchment paper.
In a bowl, I mix together the pumpkin puree, brown sugar, maple syrup, and pumpkin spice.
I unroll the crescent roll dough on a cutting board, then cut it in half to form two identical rectangles.
I spread the pumpkin mixture evenly over one rectangle and place the second rectangle on top, lining up the edges.
Using a pizza cutter, I slice the dough into strips about ¾ inch wide.
I transfer the strips to the baking sheet and twist each one by turning one end twice, then twisting the other end two or three times.
I brush melted butter over the twists, then sprinkle them with the cinnamon-sugar mixture.
Finally, I bake for 8–11 minutes until golden brown and fragrant.

Servings and Timing

This recipe makes about 10–12 twists.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

Sometimes I drizzle cream cheese glaze or melted white chocolate over the twists once they’ve cooled. For extra crunch, I sprinkle chopped pecans or walnuts on top before baking. I also enjoy swapping maple syrup for honey or caramel sauce to change up the sweetness.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 2 days. To reheat, I warm them in the oven at 325°F for 5 minutes or in the air fryer for 2–3 minutes until crispy again. These are best enjoyed fresh, but they can also be refrigerated for up to 4 days.

FAQs

Can I use homemade pumpkin puree?

Yes, I sometimes use homemade puree, but I make sure it’s well-drained to avoid excess moisture.

Can I make these ahead of time?

Yes, I prepare the twists and refrigerate them on a baking sheet, then bake just before serving.

Do I have to use crescent roll dough?

No, puff pastry works well too and makes them extra flaky.

Can I freeze the twists?

Yes, I freeze baked twists and reheat them in the oven at 350°F until warmed through.

Can I add a glaze instead of cinnamon sugar?

Yes, a drizzle of cream cheese glaze or powdered sugar icing works beautifully.

What dipping sauces work best?

I like serving them with whipped cream, cream cheese dip, or caramel sauce.

Can I make these twists savory?

Yes, I replace the pumpkin filling with cheese and herbs for a savory version.

How do I keep them from unrolling?

I press the dough gently after twisting so the layers hold together while baking.

Do I need to chill the dough before baking?

No, I bake them right away for the best rise and flakiness.

Can I double the recipe?

Yes, I often make two tubes of crescent dough when serving a larger group.

Conclusion

I love making Easy Pumpkin Pie Twists because they’re festive, quick, and always a hit. With their flaky layers, spiced pumpkin filling, and sweet topping, they capture the essence of fall in every bite. Whether I serve them at a holiday party or just as a cozy snack, they never last long.