Easy Pumpkin Pie Twists: Your New Fall Obsession!

Hey friends! Olivia here, apron dusted with cinnamon and heart full of autumn joy. Can we talk about that magical moment when you walk into a kitchen smelling of toasted pastry, caramelized sugar, and cozy pumpkin spice? *That’s* the feeling I want to bottle up and share with you today. If you’ve ever stared at a whole pumpkin pie thinking, “Gorgeous… but I want something handheld, flaky, and impossible to stop eating,” you’ve landed in the right spot! These Easy Pumpkin Pie Twists are my solution to every fall craving, potluck panic, and “oops-I-have-guests-coming-in-20-minutes” moment. Imagine buttery crescent dough hugging a spiced pumpkin filling, twisted into golden spirals, and kissed with cinnamon sugar. They’re like pumpkin pie’s fun, flirty cousin who shows up wearing glitter (aka that cinnamon-sugar sparkle!). Best part? You need just 10 minutes of hands-on time and pantry staples. Whether you’re a newbie nervous about pie crust or a seasoned pro craving a quick win, these twists promise smiles, zero fuss, and that irresistible “just one more” factor. Let’s turn that cozy kitchen daydream into reality!

A Twist of Fate & Family Tradition

This recipe? It’s pure happy accident meets nostalgia! Years ago, during my first “Friendsgiving,” I was determined to make mini pumpkin hand pies. But… my pastry dough decided it wanted to be abstract art instead of circles. Cue the panic! With guests arriving, I grabbed crescent roll dough (my forever kitchen hero), slathered on the pumpkin filling, and started haphazardly twisting strips. The result? These glorious, golden twists! My grandma, queen of pie perfection, took one bite and winked: “Honey, sometimes messy wins.” It instantly reminded me of baking with her as a kid – flour on our noses, laughing over lopsided cookies. She taught me that food isn’t about perfection; it’s about the joy shared. Now, every time I make these twists (always a double batch – trust me, they vanish!), I smell that cinnamon sugar and hear her saying, “That’s my girl.” It’s my edible hug from the past, perfect for new memories.

Your Pumpkin Twist Toolkit

Gather these simple stars! (Makes ~16 twists)

• 2 tubes refrigerated crescent roll dough: The flaky foundation! *Chef’s Tip:* Keep it cold until use for easier handling. Feeling ambitious? Swap with homemade rough puff pastry!
• 1 cup pumpkin purée: NOT pumpkin pie filling! Look for 100% pure pumpkin. *Sub Alert:* Sweet potato purée works beautifully for a slightly earthier vibe.
• ½ cup brown sugar: Deep, molasses-y sweetness that makes the filling sing. *Chef’s Insight:* Pack it tight in your measuring cup for maximum flavor impact.
• 2 tbsp maple syrup: Adds liquid sweetness and autumnal magic. *Sub Tip:* Honey or agave nectar are great backups.
• 2 tsp pumpkin pie spice: The cozy essence! *DIY Hack:* Mix 1.5 tsp cinnamon + ¼ tsp each ginger, nutmeg, cloves.
• 4 tbsp melted butter: For that golden, glossy finish. *Pro Move:* Salted butter adds a lovely sweet-salty contrast.
• 2 tbsp granulated sugar + 1 tsp cinnamon: The sparkling crown! Mix these together in a small bowl first.
• Whipped cream for dipping (optional): Because everything’s better with clouds! *Fun Sub:* Try bourbon-spiked whipped cream for grown-up twists.

Let’s Twist & Shout! (Step-by-Step)

Ready for golden, flaky magic? Follow these simple steps:

1. Preheat & Prep: Fire up your oven to 375°F (190°C). Line 2 baking sheets with parchment paper. *Why parchment? It prevents sticking AND makes cleanup a breeze. No scrubbing caramelized sugar today!*
2. Whip Up the Filling: In a medium bowl, whisk together the pumpkin purée, brown sugar, maple syrup, and pumpkin pie spice until smooth and dreamy. *Texture Check:* Aim for a thick spreadable consistency, like cake frosting. Too runny? Add a tsp of flour. Too thick? A tiny splash of milk.*
3. Conquer the Dough: Unroll both crescent dough sheets onto a lightly floured surface. Pinch those perforated seams together firmly to create two solid rectangles. *Sealing Secret:* Run a slightly damp finger along the seams first – it acts like edible glue!*
4. Spread & Fold: Spread the pumpkin filling evenly over ONE HALF of each dough rectangle, leaving a ½-inch border. Fold the unfilled half over the filling, pressing the edges gently to seal. *Pro Hack:* Use an offset spatula or the back of a spoon for a clean, even layer.*
5. Slice & Twist: Using a sharp knife or pizza cutter, slice each folded rectangle into 8 even strips (about 1-inch wide). Grab one strip by both ends and gently twist it 3-4 times. Place it on the prepared baking sheet. Repeat! *Twist Tip:* Don’t over-twist or pull too hard – gentle tension creates perfect spirals without tearing.*
6. Butter & Sugar Bliss: Brush the tops generously with melted butter. Sprinkle lavishly with your cinnamon-sugar mix. *Golden Rule:* More butter = more crunch! More cinnamon sugar = more sparkle & flavor.*
7. Bake to Golden Perfection: Bake for 10-12 minutes, rotating sheets halfway through, until puffed and deep golden brown. *Doneness Test:* The twists should feel firm, not doughy, at the edges. Watch closely after 10 mins – they brown fast!*
8. Cool (Just a Bit!): Let the twists cool on the sheets for 5 minutes. *Patience Pays:* This lets the filling set slightly so it doesn’t gush out when you bite. But serve warm – that’s when the flakiness shines!*

How to Serve These Autumn Stars

Presentation is easy-peasy! Pile these warm, glistening twists high on a rustic wooden board or a pretty platter. Dust with a tiny extra pinch of cinnamon for aroma. For the ultimate experience, serve a bowl of lightly sweetened whipped cream or vanilla ice cream on the side for dipping. They’re perfect as a grab-and-go breakfast treat, a stunning addition to a brunch spread, or nestled into lunchboxes for a sweet surprise. Feeling fancy? Drizzle with warm caramel sauce just before serving. The key? Let people pull apart those flaky layers and dunk to their heart’s content!

Mix It Up! Fun Flavor Twists

Love the base recipe? Try these playful spins:

• Pecan Praline: Sprinkle chopped pecans + a pinch of sea salt over the filling before folding. After baking, drizzle with a simple powdered sugar glaze.
• Chocolate Swirl Dream: Add ¼ cup mini chocolate chips to the pumpkin filling. Sweet-salty heaven!
• Apple Cider Upgrade: Replace maple syrup with reduced apple cider (simmer ½ cup cider until thickened to 2 tbsp). Add ½ tsp apple pie spice to the filling.
• Cream Cheese Surprise: Swirl 4 oz softened cream cheese into the pumpkin filling before spreading. Decadent and delicious!
• Savory-Sweet Hybrid: Omit the sugar/spice in the filling. Mix pumpkin with ½ cup grated sharp cheddar, 1 tsp thyme, and a pinch of black pepper. Top with everything bagel seasoning instead of cinnamon sugar!

Olivia’s Cozy Kitchen Notes

These twists have become my fall security blanket! I vividly remember the first double batch I made for my book club – they were gone before I even poured the coffee. Lesson learned: ALWAYS make a double batch! The recipe evolved from my initial “save-the-Friendsgiving” hack. I started adding maple syrup for extra depth and found that brushing the tops *before* sprinkling the sugar makes it adhere perfectly for that crackly top. My biggest tip? Embrace the imperfections! Some twists will be fatter, some thinner, some twisted tighter than others – that’s the homemade charm. My toddler now “helps” by sprinkling the cinnamon sugar (mostly on the counter, bless her), and it’s pure joy. These aren’t just twists; they’re little edible memories waiting to happen.

Your Twist Questions, Answered!

Let’s tackle common kitchen hiccups:

• Q: Help! My filling leaked everywhere during baking. What went wrong?
  A: Leaks usually happen from overfilling or not sealing the edges well! Ensure you leave that ½-inch border, press the folded edge firmly (damp fingers help!), and don’t spread filling too close to the ends when slicing strips. A little leakage is normal and tasty, but a sealed edge minimizes mess.
• Q: Can I make these ahead of time?
  A: Absolutely! Prep them up to the point of baking: Assemble twists, place on parchment-lined sheets, brush with butter, sprinkle sugar, then cover tightly and refrigerate for up to 4 hours. Bake straight from the fridge, adding 1-2 extra minutes. Baked twists reheat beautifully in a 350°F oven for 5-7 mins to re-crisp.
• Q: My dough ripped when I twisted it. How can I prevent that?
  A: Cold dough is less sticky but more brittle! If it’s tearing, let the filled/striped dough sit at room temp for 5 minutes to slightly soften. Twist gently but confidently, holding both ends firmly without pulling. If a small tear happens, just pinch it together – they’ll bake up fine!
• Q: Can I freeze pumpkin pie twists?
  A: Yes! Freeze UNBAKED twists on the baking sheet until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 3-5 minutes to the bake time. Baked twists freeze well too – thaw and reheat in the oven.

Easy Pumpkin Pie Twists

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• Author: OliviaBennett
• Total Time: 25 min

Print Recipe

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Description

Flaky, golden, and kissed with cinnamon sugar—these Pumpkin Pie Twists are everything you love about fall, swirled into a grab-and-go treat. Inspired by family memories and saved holiday dinners, they’re perfect for busy days, cozy nights, or unexpected guests. Using crescent roll dough and a spiced pumpkin filling, you’ll whip these up in no time. One bite, and you’re hooked.

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Ingredients

Scale 1x2x3x

• 2 tubes crescent roll dough

• 1 cup pure pumpkin purée

• ½ cup brown sugar (packed)

• 2 tbsp maple syrup (or honey)

• 2 tsp pumpkin pie spice

• 4 tbsp melted butter (salted preferred)

• 2 tbsp granulated sugar + 1 tsp cinnamon (for topping)

• Optional: whipped cream for dipping

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Instructions

• Preheat oven to 375°F (190°C); line 2 baking sheets with parchment.

• Mix filling: Whisk pumpkin, brown sugar, maple syrup, and spice until smooth.

• Prepare dough: Unroll and pinch seams to form 2 rectangles.

• Fill and fold: Spread filling over half of each rectangle, fold over, and seal edges.

• Cut and twist: Slice into 1-inch strips and twist each one gently.

• Butter and sugar: Brush with melted butter, sprinkle cinnamon sugar.

• Bake 10–12 minutes until golden brown and puffed.

• Cool slightly (5 mins) and serve warm with optional whipped cream.

Notes

• Keep dough cold for easier handling.

• Don’t overfill—leave a ½-inch edge.

• For extra sparkle, double up the cinnamon sugar topping!

• Prep Time: 10 min
• Cook Time: 12 min

Nutrition

• Calories: 140 cal Per Serving
• Fat: 3g
• Carbohydrates: 24g
• Protein: 1g

Nutritional Info (Per Twist)

Approximate: ~140 calories | 7g fat | 18g carbs | 1g protein. *Note: Values can vary based on specific brands of dough and exact filling measurements. Optional whipped cream adds extra calories.*

Final Thoughts: More Than Just a Recipe

These pumpkin pie twists represent culinary alchemy where food science, global traditions, and eating psychology collide. They’re proof that:

• Great baking doesn’t require perfection

• Convenience ingredients can yield spectacular results

• The most memorable recipes often come from happy accidents