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A white plate holds several golden brown Pumpkin Pie Twists with a cinnamon sugar coating, next to a blue and white striped cloth.

Pumpkin Pie Twists

Flaky pumpkin pie twists are filled with sweet, spiced pumpkin and topped with cinnamon sugar. Made with crescent roll dough, they’re ready in 20 minutes and taste great warm with pumpkin cheesecake dip.

Course desserts
Cuisine American
Keyword pumpkin pie twists
Prep Time 10 minutes
Cook Time 10 minutes
Servings 10

Ingredients

  • 1 can crescent rolls
  • 1 can crescent rolls 8 count
  • ½ cup pumpkin purée
  • ½ cup brown sugar
  • 1 ½ teaspoons pumpkin pie spice
  • 1 tablespoon butter melted
  • 1 tablespoon sugar + 1/2 teaspoon cinnamon for cinnamon sugar

Instructions

  1. Preheat your oven to 375°.
  2. Prep a sheet pan with parchment paper; set aside.
  3. In a small bowl, mix together the pumpkin purée, brown sugar, and pumpkin pie spice.
  4. Lay out your crescent rolls on a cutting board into one large rectangle. (I like using a cutting board for this step instead of the sheet pan, so I don't cut the parchment paper later with my pizza cutter.)
  5. Spread a thin layer of the pumpkin mixture over the left side of the crescent dough. Fold the right side over the left to cover the filling.
  6. Using a pizza cutter, cut into 10 long strips.
  7. Gently lift each strip off the cutting board and twist it about four times before placing it on the parchment paper. Leave enough room between twists for them to rise while baking.
  8. Brush each twist gently with melted butter and sprinkle with cinnamon sugar.
  9. Bake for 8–10 minutes, or until golden brown.
  10. Remove from the oven and let cool slightly before serving warm. Enjoy with leftover pumpkin mixture for dipping, or with whipped cream or cream cheese frosting!