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.
Ingredients
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2 tubes crescent roll dough
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1 cup pure pumpkin purée
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½ cup brown sugar (packed)
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2 tbsp maple syrup (or honey)
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2 tsp pumpkin pie spice
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4 tbsp melted butter (salted preferred)
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2 tbsp granulated sugar + 1 tsp cinnamon (for topping)
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Optional: whipped cream for dipping
Instructions
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Preheat oven to 375°F (190°C); line 2 baking sheets with parchment.
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Mix filling: Whisk pumpkin, brown sugar, maple syrup, and spice until smooth.
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Prepare dough: Unroll and pinch seams to form 2 rectangles.
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Fill and fold: Spread filling over half of each rectangle, fold over, and seal edges.
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Cut and twist: Slice into 1-inch strips and twist each one gently.
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Butter and sugar: Brush with melted butter, sprinkle cinnamon sugar.
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Bake 10–12 minutes until golden brown and puffed.
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Cool slightly (5 mins) and serve warm with optional whipped cream.
Notes
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Keep dough cold for easier handling.
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Don’t overfill—leave a ½-inch edge.
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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