Pumpkin Pie Twists: The Sweet Shortcut to Fall Happiness

There’s something magical about autumn—the crunch of leaves underfoot, the cozy sweaters making their seasonal debut, and the scent of cinnamon and pumpkin wafting through the kitchen. These Pumpkin Pie Twists capture all that magic in one bite. Perfect as an easy fall dessert, a cozy Thanksgiving treat, or even a cheeky Halloween snack, they come together in just 20 minutes, leaving you more time to sip cider and enjoy the season.

I know what you’re thinking: Pumpkin pie? That’s a whole production. But here’s the secret—this recipe uses crescent roll dough. No rolling pins, no blind baking, no pie crust tears. Just twist, bake, and bask in the glory of a house that smells like you hired a personal pie chef. Whether you’re a seasoned baker or the kind of cook whose oven mostly stores skillets, this one’s foolproof.

These twists are the perfect sweet bite for guests, or an afternoon snack that says, “Yes, I’m classy enough for pumpkin pie but efficient enough for shortcuts.” And if you serve them with whipped cream for dipping? Let’s just say you’ll be remembered well past New Year’s.

Why You’ll Love These Pumpkin Pie Twists

• Ready in 20 minutes from start to finish.

• A crescent roll dessert that’s both flaky and rich.

• Perfect for entertaining—or for eating over the kitchen counter in yoga pants.

Ingredients

• 1 tube (about 235 g) refrigerated crescent roll dough

• 120 g (1/2 cup) pumpkin puree

• 50 g (1/4 cup) brown sugar

• 15 ml (1 tablespoon) maple syrup

• 5 g (1 teaspoon) pumpkin spice

• 30 g (2 tablespoons) melted butter

• 12 g (1 tablespoon) sugar

• 2 g (1/2 teaspoon) cinnamon

• Whipped cream for dipping (optional)

Steps

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. In a bowl, mix pumpkin puree, brown sugar, maple syrup, and pumpkin spice until smooth.

3. Unroll crescent roll dough and cut into two equal rectangles. Place side-by-side.

4. Spread the pumpkin mixture evenly over one rectangle.

5. Lay the second rectangle on top, aligning edges.

6. Slice into strips about ¾ inch wide.

7. Transfer strips to baking sheet and twist each one (two turns at one end, two to three at the other).

8. Brush with melted butter.

9. Mix sugar and cinnamon; sprinkle over twists.

10. Bake 8–11 minutes until golden. Serve warm with whipped cream.

Cooking Tips for Perfect Twists

• Don’t overfill: More filling = more mess. A thin layer will still deliver that pumpkin punch without oozing all over your baking sheet.

• Twist with confidence: If you’re gentle, the layers won’t hold shape. Give them a good, bold twist—like you’re wringing out a dishrag but in a much happier mood.

• Serve fresh: These are best enjoyed warm when the pastry is crisp and the pumpkin filling is cozy-soft.

• Pumpkin spice swap: No pumpkin spice? Mix ½ tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp ginger, and a pinch of cloves.

A Little Story from My Kitchen

The first time I made these Pumpkin Pie Twists, it was purely for “testing” purposes… which quickly turned into eating three straight from the oven while standing in my fuzzy socks. The kids wandered in, noses in the air, and within minutes the plate was empty. My husband later asked if there were any left for dessert. I had to break it to him that the “batch” was more of a “taste test” situation.

Now, I make a double batch whenever friends drop by in the fall. These twists have become our unofficial “welcome to autumn” snack. The smell alone gets compliments—warm cinnamon, caramelized sugar, and that rich pumpkin scent that makes your kitchen feel like a hug.

What to Serve with Pumpkin Pie Twists

These twists are the ultimate pairing snack. For a casual afternoon treat, serve with mugs of hot apple cider or pumpkin spice lattes. If you’re setting up a Thanksgiving dessert spread, they make a charming companion to pecan pie or apple crisp, offering a lighter, grab-and-go option.

For a Halloween party, stack them in a tall glass jar like breadsticks—kids love pulling them out (and you’ll avoid frosting smears on your tablecloth). And if you want to make them feel extra indulgent, set out small bowls of whipped cream, caramel sauce, or even melted white chocolate for dipping. Trust me, no one will be asking where the pumpkin pie is hiding.

How to Store

If you miraculously have leftovers, let them cool completely before storing. Place them in an airtight container at room temperature for up to 2 days. To keep that lovely crispiness, reheat in the oven at 350°F (175°C) for about 5 minutes before serving.

You can also freeze the twists: lay them on a baking sheet to freeze individually before transferring to a freezer bag. When the craving hits, reheat from frozen at 350°F until warmed through. Avoid microwaving if you can—while it’s tempting, the pastry tends to lose its delightful flakiness.

FAQs

Can I use puff pastry instead of crescent roll dough?

Yes! Puff pastry will give you a flakier texture, but it might need an extra 2–3 minutes of baking time.

Can I make these ahead for a party?

Definitely. You can assemble the twists and refrigerate them (unbaked) for up to 6 hours. Bake right before serving for the freshest taste.

Can I use homemade pumpkin puree?

Absolutely. Just make sure it’s not too watery; blot with paper towels if needed before mixing.

What if I don’t have pumpkin spice?

Make your own blend: cinnamon, nutmeg, ginger, and cloves will do the trick.

These Pumpkin Pie Twists are proof that delicious doesn’t have to mean difficult. With a few pantry staples and 20 minutes, you’ll have a treat that feels like a warm embrace from autumn itself. Whether you’re whipping them up for a cozy night in, a family gathering, or a last-minute holiday dessert, they’ll earn a spot in your seasonal traditions. And who knows—you might just find yourself making them well past pumpkin season.

Discover more delicious recipes by following me on Facebook and Pinterest.

Pumpkin Pie Twists

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• Author: Amanda Thompson
• Total Time: 20 minutes
• Yield: 8–10 twists 1x
• Diet: Vegetarian

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Description

Pumpkin Pie Twists are a quick and cozy fall treat made with crescent roll dough, pumpkin puree, warm spices, and a sweet cinnamon-sugar topping. These golden, flaky twists deliver all the flavor of pumpkin pie in a fun, handheld form—perfect for autumn gatherings, Thanksgiving dessert spreads, or a warm snack with cider.

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Ingredients

Scale 1x2x3x

• 1 tube (about 235 g) refrigerated crescent roll dough

• ½ cup (120 g) pumpkin puree

• ¼ cup (50 g) brown sugar

• 1 tbsp (15 ml) maple syrup

• 1 tsp (5 g) pumpkin spice

• 2 tbsp (30 g) melted butter

• 1 tbsp (12 g) sugar

• ½ tsp (2 g) cinnamon

• Whipped cream for dipping (optional)

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Instructions

• Preheat oven: Set to 375°F (190°C). Line a baking sheet with parchment paper.

• Make filling: Mix pumpkin puree, brown sugar, maple syrup, and pumpkin spice in a bowl until smooth.

• Prepare dough: Unroll crescent roll dough, cut into two equal rectangles, and place side-by-side.

• Assemble: Spread pumpkin mixture over one rectangle. Top with the second rectangle, aligning edges.

• Cut & twist: Slice into ¾-inch strips. Transfer to the baking sheet and twist each strip 2–3 times.

• Brush & sprinkle: Brush with melted butter. Mix sugar and cinnamon, then sprinkle over twists.

• Bake: 8–11 minutes until golden brown. Serve warm with whipped cream if desired.

Notes

Avoid overfilling to keep twists from leaking.

For bolder flavor, make your own pumpkin spice blend with cinnamon, nutmeg, ginger, and cloves.

Best served fresh but can be reheated in the oven to maintain crispness.

Puff pastry can be used for a flakier version (add 2–3 minutes to bake time).

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American