Easy Pumpkin Pie Twists

If you want a quick and tasty fall favorite that takes about 20 minutes from start to finish, these pumpkin pie twists are your new go-to. Using store-bought refrigerated crescent dough, they’re a playful, hand-held twist on classic pumpkin pie flavors that are way easier to share than a regular slice.

In this recipe, you’ll blend a spiced pumpkin filling, layer it between two rectangles of crescent dough, cut into strips, twist, brush with butter, sprinkle cinnamon sugar, and bake until golden and perfectly flaky (usually about 8–11 minutes). The results? Crispy on the outside, tender inside, and just perfect for dunking in whipped cream or drizzling with your favorite glaze. Think of them as the ultimate last-minute dessert for Thanksgiving, Halloween, or any autumn get-together.

What I love most is how simple these pumpkin pie twists are—no rolling pins, no fancy pastry skills needed, and they’re kid-friendly too. Plus, they’re super forgiving, so even if you’re new to baking, you’ll nail that first batch easily. Keep reading for the full step-by-step walkthrough, my favorite tips, variations, and handy storage advice to get the best results every time.

Why You’ll Love These Twists

Seriously, these pumpkin pie twists are a fall game-changer! Using refrigerated crescent dough means zero fuss with rolling or tricky dough handling. You get the warm, cozy pumpkin pie flavor in a portable twist that’s crispy outside and soft inside. Ready in about 20 minutes, they’re perfect for busy days and kids’ snack cravings alike. Plus, they’re a breeze to customize with toppings like whipped cream, glaze, or nuts, making them an easy winner for holiday tables or everyday treats. For a cozy fall menu, pair them with a bowl of Pot Roast Soup.

What You’ll Need

• refrigerated crescent roll dough, 1 tube
• 1/2 cup Pumpkin puree
• 1/4 cup Brown sugar
• 1 Tablespoon maple syrup
• 1 teaspoon pumpkin spice
• 2 Tablespoons Melted butter
• 1 Tablespoon Sugar
• 1/2 teaspoon Cinnamon
• whipped cream for dipping, optional

How to Make the Twists

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a small bowl, stir together pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice until smooth.
3. Unroll crescent dough on a cutting board and cut in half to form two identical rectangles.
4. Spread a thin, even layer of the pumpkin mixture over one dough rectangle.
5. Place the second dough rectangle on top, aligning and sealing the edges to sandwich the filling.
6. Use a pizza cutter to cut the stacked dough into strips about 3/4 inch wide.
7. Transfer the strips to the prepared parchment-lined baking sheet.

8. Twist each strip by picking up one end and twisting it twice, then picking up the other end and twisting it another 2–3 times.

   

9. Melt the butter and brush it generously over each twist.
10. Mix sugar and cinnamon, then sprinkle the cinnamon sugar evenly over each buttered twist.
11. Bake at 375°F for 8–11 minutes until golden brown.

Tips for Perfect Twists

• Cut your dough strips on a cutting board, not the parchment-lined baking sheet, to keep your parchment clean and intact.
• Keep the pumpkin layer thin and even. Too much can make twisting messy and the filling might leak out.
• Twist a little at both ends of each strip for a cute, tight spiral that holds together well.
• Brush with melted butter before adding cinnamon sugar so it sticks perfectly and browns nicely in the oven.
• About 3/4-inch wide strips work best—usually about 11 per tube—to balance baking time and ease of twisting.
• Keep a close eye as they bake. Since they only take 8–11 minutes at 375°F, you don’t want them to brown too much.
• Let the pumpkin pie twists cool a few minutes after baking so the filling firms up before you dip into whipped cream.

Flavor Variations and Swaps

• Want extra flakiness? Use thawed puff pastry instead of crescent dough—it’s just as simple and so flaky.
• For a creamy twist, fold 2–3 tablespoons of softened cream cheese into the pumpkin filling before spreading.
• Add some crunch by sprinkling chopped pecans or walnuts on top of the buttered dough before sprinkling cinnamon sugar.
• Swap out the maple syrup for honey or browned butter for a richer, nuttier flavor.
• Instead of whipped cream, drizzle a simple glaze made from powdered sugar and a bit of milk or maple syrup over the twists.

Storage, Freezing, and Reheating

After they cool, store these pumpkin pie twists in an airtight container at room temperature for up to a day. Because of that moist pumpkin filling, they’ll soften if left out longer.

If you want to save them for a bit, keep them refrigerated in an airtight container for up to three days. Reheat them in the oven to bring back that fresh-baked crisp.

To freeze, flash freeze the baked twists on a baking sheet for about an hour until firm, then pop them into a freezer bag. They’ll keep well for up to a month. When ready to eat, reheat directly from frozen in a 350°F oven for 10–12 minutes until warm and crisp again.

When reheating, stick to the oven or toaster oven at 350°F for 5–8 minutes to get back the crispy texture. The microwave will warm them fast, but it can make the crust a bit soft.

FAQs and Troubleshooting

• Can I use canned pumpkin? Absolutely! This recipe calls for plain canned pumpkin puree. Just be sure not to use pumpkin pie filling because that’s already sweetened and spiced, and you’d need to adjust the sugar and spices accordingly.
• How many pumpkin pie twists does the recipe make? You’ll get about 10 to 11 twists, depending on how wide you cut your strips. The recipe is designed for 10 servings.
• Can I make these ahead of time? Yes! You can assemble the twists, keep them refrigerated unbaked for a few hours, and then bake right before serving. Or bake ahead and reheat in the oven when needed.
• What if my filling leaks out? That usually happens if the pumpkin layer is too thick or the dough edges aren’t sealed properly. Spread a thin, even layer and press the edges together firmly when you sandwich the dough pieces.
• Can I make these gluten-free or dairy-free? For gluten-free, try a gluten-free crescent or puff pastry if you can find one. Swap melted butter for a dairy-free butter substitute. Just know the texture and browning might be a little different.
• How long do I bake the pumpkin pie twists? Bake them at 375°F for about 8 to 11 minutes until they turn that gorgeous golden brown. Since ovens can vary, start checking at the 8-minute mark so they don’t overbrown.