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You'll want to make these Super Simple Pumpkin Pie Twists next time you're craving fall treats. They use ready-to-go crescent dough sheets, are packed with cozy pumpkin sweetness, and get finished with a crispy cinnamon-sugar crunch. They're always a crowd-pleaser. Whip some up to share at gatherings, or just enjoy on a cool afternoon. Check out what you need to pull these off!
INGREDIENTS
- 1 tablespoon sugar: Sprinkled on top for an awesome crunch and a little boost of sweetness.
- 2 tablespoons melted butter: You’ll brush this all over so the twists come out extra rich and it helps the cinnamon sugar stick.
- 1/2 teaspoon cinnamon: Mixed in with sugar to bring that classic spicy flavor right to the surface.
- 1/4 cup brown sugar: Gives that caramel-y sweet oomph to the pumpkin layer.
- 1/2 cup pumpkin puree: The main flavor kick, bringing all that pumpkin goodness and moistness.
- 1 tube refrigerated crescent roll dough: Serves as your super easy, flaky base for the whole treat.
- 1 tablespoon maple syrup: Adds a hint of warm sweetness that goes perfectly with pumpkin.
- 1 teaspoon pumpkin spice: Your blend of cozy fall spices, dialing up all the seasonal feels.
- Whipped cream for dipping (optional): Dip in for a whipped, creamy bonus if that's your thing.
INSTRUCTIONS
- Step 10:
- Let the twists turn golden brown and crunchy at the tips by baking for 8-11 minutes. Eat while warm and dunk in whipped cream if you feel fancy.
- Step 9:
- Mix up your cinnamon and sugar, then shower it over your dough twists so every bite has a sweet touch.
- Step 8:
- Brush each twist with loads of melted butter.
- Step 7:
- Move your strips onto your lined baking sheet and twist the ends in opposite directions for that cool spiral look.
- Step 6:
- Grab a pizza cutter and slice the dough sandwich into slim strips, just under an inch wide.
- Step 5:
- Put the other rectangle on top so everything lines up and you’ve got pumpkin filling in the middle.
- Step 4:
- Spoon your pumpkin mix across one rectangle and smooth it out.
- Step 3:
- Lay out your crescent dough flat, slice it in half, and put the rectangles next to each other.
- Step 2:
- Stir together pumpkin, maple syrup, spice, and brown sugar until you get a smooth filling. Leave it off to the side.
- Step 1:
- Heat up your oven to 375°F (190°C), and get a baking tray ready with some parchment paper.
Serving and Storage Tips
- If there are leftovers, stash them in a container with a lid at room temp for two days. Pop them back in the oven for a few minutes if you want that fresh snap again.
- Try these pumpkin pie twists warm out of the oven, with a cloud of whipped cream if you like—great as dessert, breakfast, or just a snack.
- They come together so fast, you can easily share at parties or bake up whenever you need a cozy treat in a hurry.
Tips from Famous Chefs
- Giada De Laurentiis thinks puff pastry will level up your twists’ flakiness even more if you want to try it.
- Ina Garten says you should brush on more maple syrup when they’re done to give them a shiny, sweeter finish.
VARIATIONS
- Want to avoid gluten? No problem—just pick up gluten-free crescent dough and double-check the filling stuff.
- Add a swipe of cream cheese under the pumpkin filling if you’re after that rich, creamy twist.
- Going vegan? Swap regular butter for plant butter and grab a dairy-free crescent dough.