These easy pumpkin pie twists are SO delicious and seriously simple to make! There are so many fun things you can make with Pillsbury (or similar) products! The refrigerated crescent dough makes it super simple to create a delicious and impressive looking dessert that you’re going to crave!
I don’t know about you but I am in full autumn mode and I’ve been making all sorts of yummy pumpkin treats! It’s so hard to resist pumpkin pie spice and pumpkin recipes in general!? The leaves are starting to change colour, and there’s definitely a chill in the air. Our Canadian Thanksgiving is just a few days away!
If you’re looking for a new pumpkin recipe to try, this is it. These twists are SO good! Who doesn’t love a recipe that’s easy AND tastes amazing!? I’m not sure if you can get smaller cans of pumpkin puree where you live, but our cans are so big that we need to make several pumpkin recipes to use it all up. So if you have pumpkin puree leftover, here are some other AWESOME recipes you can make: Chocolate Chip Pumpkin Muffins (my kids go crazy for those!), Mini Pumpkin Pie Pops, Pumpkin Pie Overnight Oats or Pumpkin Donut Muffins.
I made Twisted Pizza Breadsticks awhile back using a really similar technique, but I found they were stuffed with too many goodies and they ended up being really difficult to twist. These pumpkin pie twists are made with a thin layer of pumpkin so they were waaaaaay easier to make. You can actually twist them without all the pumpkin-y goodness oozing out. I’m not a super patient or technical baker, so I promise. You can do this.
I’m always shocked when my kids like pumpkin recipes. I don’t think I liked pumpkin pie until I was a teenager? But every time I make a new pumpkin recipe, whatever I’ve made just disappears. It definitely helped that I let them dunk the twists in a big bowl of whipped cream. Seriously – Yum!
Check out our video for how to make Easy Pumpkin Pie Twists:
If you’re looking for other easy and delicious dessert ideas, check out our recipes for:
Pumpkin Pie Twists:
- Crescent Roll Dough ( I used Pillsbury)
- Pumpkin Puree
- Brown Sugar
- Maple Syrup
- Pumpkin Spice
- Whipped Cream (Optional)
Unroll your crescent dough and lay them out as two identical rectangles on a cutting board.
I don’t recommend making them right on the baking sheet because when you slice the dough to make the strips you’ll end up slicing right through your parchment paper.
Mix together your pumpkin puree, brown sugar, maple syrup and pumpkin pie spice.
Then spread an even, thin layer of the pumpkin mixture on top of one half of the dough. Try to completely cover the rectangle of dough with the pumpkin mixture.
Carefully place the other rectangle of dough on top of the pumpkin puree, making sure the edges line up.
Use a pizza cutter to cut the dough into thin, equal strips, about 3/4 inch wide. I was able to cut mine into 11 strips, but it will depend how wide your twists are.
Line a baking sheet with parchment paper, then carefully transfer the untwisted strips to the baking sheet.
Helpful Tip: It’s too hard to twist them from one end, so I’d recommend twisting a little bit from both ends of each strip. Pick up one end of one of the strips and twist it two times. Then pick up the other end of that same strip and twist it another two or three times. They should end up looking like a spiral like in the photo below. (The video above shows exactly how I twisted them).
Now we’re going to add the cinnamon sugar. Yum!
Melt some butter and brush it all over the dough. This will give the sugar something to stick to.
Sprinkle cinnamon sugar over top of your twists.
Cinnamon sugary goodness… Mmmmm…
GO ahead and pop them in the oven until they’re golden brown. You’ll have delicious pumpkin filled pastries in no time!
I LOVE my pumpkin pie with whipped cream. So we ate them with a big bowl of yummy whipped cream for dipping. SO GOOD!
Or if whipped cream isn’t your thing, you can drizzle them with icing, just like Jennifer did over at Deliciously Sprinkled.
Oh, and as an extra little bonus – when you make these, your kitchen will smell amaaaaaazing!
- Refrigerated Crescent Roll Dough (1 Tube)
- ½ Cup Pumpkin Puree
- ¼ Cup Brown Sugar
- 1 Tablespoon Maple Syrup
- 1 teaspoon Pumpkin Spice
- 2 Tablespoons of Melted Butter
- 1 Tablespoon Sugar
- ½ teaspoon Cinnamon
- Whipped Cream for Dipping (optional)
- Preheat the oven to 375F. Line a baking sheet with parchment paper.
- In a small bowl, mix together the pumpkin puree, brown sugar, maple syrup and pumpkin spice.
- Unroll crescent dough on a cutting board. Cut the dough in half so you have two identical rectangles and lay them beside each other.
- Evenly spread the pumpkin mixture over one of the rectangles of dough.
- Place the second rectangle of dough on top of the first rectangle of dough (so the pumpkin mixture is sandwiched between them). Make sure you line up all the edges.
- Use a pizza cutter to cut the dough into strips approximately ¾ inch wide.
- Transfer the strips to the parchment lined baking sheet.
- Twist each strip by picking up one end and twisting it twice, then picking up the other end and twisting it another 2 or 3 times.
- Brush melted butter generously over each twist.
- Mix together the sugar and cinnamon then sprinkle evenly over each twist.
- Bake at 375F for 8-11 minutes until golden brown.
These easy pumpkin pie twists are SO GOOD and really simple to make. This is such a great fall dessert idea and a delicious treat for Thanksgiving or Halloween! They taste amazing sprinkled with cinnamon sugar, or you can dip them in a generous bowl of whipped cream. In less than 20 minutes you can whip up a batch of pumpkin deliciousness. Such a great pumpkin recipe!
Here’s a few more easy dessert recipes:
Check out our book Low-Mess Crafts for Kids for 72 fun and simple craft ideas for kids! The projects are fun, easy and most importantly low-mess, so the clean up is simple!
Where to buy:
You can purchase Low-Mess Crafts for Kids from Amazon, or wherever books are sold: