Are you ready for fall? These pumpkin pie twists are delicious and super easy to make! A perfect dessert for the holiday season, this recipe only requires 8 simple ingredients and can be ready to eat within 20 minutes. Bonus: your house is going to smell amazing after baking!
Serve with
Whipped cream or ice cream – hese twists can be served with whipped cream for a classic pumpkin pie taste or can be eaten with your favorite ice cream. I served mine with Earl Grey ice cream for an extra cozy fall flavor.
Coffee or tea – You can also elevate your snack game by pairing these twists with hot tea or coffee!
Substitutions
Pumpkin – You can replace the pumpkin puree with sweet potato puree or candied yams. Warning: the consistency of the mixture may change if you do so.
Spices – If you want more of a fall flavor, you can add more pumpkin spice or mix up the spices by adding cloves or other fall flavors.
Storage
These twists can be stored in an airtight container once they’ve completely cooled. They will last a couple of days.
Check out
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Pumpkin Spice Cannoli Dessert Ball
Easy Pumpkin Pie Twists
Ingredients
- 2 tubes refrigerated crescent roll dough I used Pilsbury
- ½ cup pumpkin puree
- ¼ cup brown sugar
- 1 tablespoon maple syrup
- 1 teaspoon pumpkin pie spice
- 2 tablespoons butter melted
- 1 tablespoon granulated sugar
- ½ teaspoon cinnamon
- whipped cream or ice cream to serve (optional)
Instructions
- Preheat the oven to 375 degrees. Line a medium size baking sheet with parchment paper.
- In a small bowl, mix together the pumpkin puree, brown sugar, maple syrup, and pumpkin spice.
- Unroll 1 tube of crescent dough on a cutting board. Roll or pinch the dough so it’s one full sheet. Cut the dough in half so you have two identical rectangles. Repeat this again with the other tube of dough.
- Evenly spread the pumpkin mixture over two of the dough rectangles.
- Place the other dough halves on top of the mixture, aligning the edges.
- Using a pizza cutter or sharp knife, cut the dough into ¾ inch strips. (Tip: I cut the strips along the long side of the rectangle so I had shorter length strips)
- Transfer the strips to the parchment-lined baking sheet.
- Twist each strip by holding one end in place and twisting the other end two or three times. If you are making longer strips, then add a couple more twists.
- Brush melted butter generously over each twist.
- Mix together the sugar and cinnamon, then sprinkle evenly over each twist.
- Bake for 8-11 minutes until golden brown.
- Serve warm or at room temperature with whipped cream or an ice cream of your choice.
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