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Pumpkin Pie Twists
Laura

Pumpkin Pie Twists

Flaky crescent dough filled with spiced pumpkin puree and topped with cinnamon sugar. These easy twists deliver all the flavors of pumpkin pie in a fun, portable format perfect for fall gatherings.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 twists
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans (8 oz each) refrigerated crescent roll dough thawed
  • 1 cup pure pumpkin puree not pumpkin pie filling
  • 1/3 cup packed light brown sugar
  • 2 tablespoons maple syrup
  • 2 teaspoons pumpkin pie spice divided
  • 3 tablespoons unsalted butter melted
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 pinch salt

Equipment

  • Large baking sheet
  • parchment paper
  • Medium mixing bowl
  • Pizza cutter or sharp knife
  • Small bowl for cinnamon sugar

Method
 

  1. Preheat oven to 375°F and line a large baking sheet with parchment paper.
  2. In a medium bowl, whisk together pumpkin puree, brown sugar, maple syrup, and 1 teaspoon pumpkin pie spice until smooth.
  3. Unroll one can of crescent dough and press seams to form a rectangle. Spread half the pumpkin mixture evenly over dough, leaving small border.
  4. Unroll second can of crescent dough, press seams, and place on top of pumpkin-covered dough to create sandwich.
  5. Cut layered dough into 3/4-inch wide strips using pizza cutter. Transfer to prepared baking sheet, spacing 2 inches apart.
  6. Twist each strip 2-3 times from each end. Brush generously with melted butter.
  7. Mix granulated sugar, cinnamon, remaining 1 teaspoon pumpkin pie spice, and salt. Sprinkle over twists.
  8. Bake for 10-12 minutes until golden brown and puffed. Cool slightly before serving.

Notes

  • Work quickly with dough to prevent it from becoming too warm and sticky
  • Don't overfill with pumpkin mixture or it will leak during baking
  • Chill shaped twists for 5 minutes before baking if kitchen is warm
  • Store in airtight container at room temperature for up to 2 days
  • Reheat in 350°F oven for 3-4 minutes to restore crispness