Pumpkin Pie Twists
Soft, sweet, and buttery, these pumpkin pie crescent twists taste like fall wrapped in pastry. They’re golden, flaky, and filled with that cozy pumpkin spice flavor that makes you want to eat them straight off the baking sheet. Easy to whip up, and even easier to eat.
These little twists are the lazy baker’s dream. You get all the pumpkin pie flavor without any of the pie drama. No crusts to roll out, no custard to baby—just a few pantry staples and a can of crescent dough.
They bake up light and puffy with gooey pumpkin filling tucked inside. You’ll want to make a double batch if you’re feeding anyone else, because these go fast. The cinnamon sugar on top melts just enough to give them that caramelized edge.
Perfect for brunch, dessert, or honestly, a mid-afternoon snack with coffee. They taste like something from a cozy bakery but come together in under 30 minutes. That’s my kind of baking.
If you love pumpkin everything, try this No-bake Pumpkin Pie or these Pumpkin Pie Hand Pies, which are so amazing!
Ingredients
Here is a quick look at what you will need. You can find the full measurements in the recipe card below.
- Crescent rolls: I use the classic refrigerated kind in the can. They puff up beautifully and make this whole thing ridiculously easy. Just be gentle when stretching them out so they don’t tear.
- Pumpkin puree: Make sure it’s pure pumpkin, not the pre-sweetened pie mix. The real stuff gives you that earthy pumpkin flavor without being overly sweet.
- Brown sugar: Adds warmth and a little molasses depth to balance the pumpkin. It also helps create that gooey, caramel-like filling inside the twists.
- Granulated sugar: Keeps the sweetness level just right. You’ll want this to balance out the spice and pumpkin.
- Pumpkin pie spice: The star of the show here—cinnamon, nutmeg, cloves, all the cozy vibes. Adjust to your liking if you want more kick.
- Melted butter: This gives the tops that glossy golden finish and adds buttery flavor in every bite. Don’t skip brushing it on before baking.
- Cinnamon: A light sprinkle on top ties everything together. It bakes into the butter and sugar, giving the twists a sweet crunch.
See recipe card for quantities.
How to Make this Pumpkin Pie Crescent Twist Recipe
This is a quick overview of the steps. See the recipe card below for the rest.
Step 1: In a medium bowl, mix together pumpkin puree, brown sugar, granulated sugar, and pumpkin pie spice until smooth.
Step 2: Unroll the crescent rolls and separate them into two halves. Stretch one half into a rectangle on a cutting board, pinching any seams closed so that it forms a single, solid sheet.
Step 3: Spread this mixture evenly over the prepared crescent dough.
Step 4: Lay the second half of the crescent rolls on top, gently stretching them to fit and sealing any seams. Use a pizza cutter to slice the layered dough into eight strips.
Step 5: Twist each strip from both ends and place them on the lined baking sheet.
Step 6: Brush with melted butter and sprinkle with cinnamon. Bake until puffed and golden brown.
Variations and Substitutions
- Maple twist: Add a drizzle of maple syrup into the pumpkin filling for a richer flavor.
- Nutty version: Sprinkle chopped pecans or walnuts inside before twisting for crunch.
- Spice swap: Use apple pie spice instead of pumpkin spice if that’s what you have on hand.
Serving Suggestions
- I also love them in the morning with a cup of my Protein Coffee Recipe. The warm spice and light sweetness go perfectly with that rich coffee flavor. It’s like a coffee shop breakfast without leaving the house.
- For brunch, toss a few of these on a tray next to my Strawberry Mini Muffins. The mix of fruity and pumpkin-spiced flavors makes the whole spread feel balanced and fun.
- If you’re craving something sweet after dinner, try them after a plate of Keto Shrimp and Broccoli. It keeps things light but still feels like you treated yourself.
- Or go full dessert board mode with these twists and my No Bake Mini Cheesecakes. The creamy and spiced combo hits every craving — soft, rich, and just the right amount of sweet.
Storage
- Storage: Keep leftovers in an airtight container at room temp for up to 2 days.
- Freezing: Freeze baked twists in a single layer, then transfer to a bag or container for up to 2 months.
- Reheat: Warm in the oven at 325°F for 5 minutes or microwave for 10–15 seconds.
💡 Pro Tips
- Don’t overfill: Too much pumpkin filling makes them leak while baking, so keep it to a thin layer.
- Twist gently: If you twist too tight, the filling will squish out. Loose and easy works best.
- Add a glaze: A quick drizzle of powdered sugar mixed with milk makes them look bakery-style in seconds.
FAQ
Yes! Assemble the twists, cover, and refrigerate overnight. Bake fresh the next morning.
Totally. Puff pastry makes them even flakier; just bake a few minutes longer.
A simple vanilla icing or maple glaze is perfect, but cream cheese frosting is next-level.
Pumpkin Pie Twists
Equipment
- baking sheet
- Parchment paper
- mixing bowl
- Whisk or Spoon
- Pizza cutter or knife
- Pastry brush
Ingredients
- 1 8 oz. can of crescent rolls
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 2 tbsp. granulated sugar
- 1 tsp. pumpkin pie spice
- 2 tbsp. melted butter
- 1/2 tsp. cinnamon
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment.
- Unroll the crescent rolls, and place half onto a cutting board. Stretch the rolls slightly, while maintaining a rectangular shape, and pinch the seams together.
- In a medium mixing bowl, whisk together pumpkin puree, sugars, and pumpkin pie spice.
- Spread this mixture along the prepped crescent rolls.
- Take the remaining half of the rolls and carefully stretch them to cover the other rolls and the pumpkin mixture, pinching the seams together where you can.
- Use a pizza cutter to divide these into 8 strips.
- Carefully take each strip, twisting from both ends, to form the twists. Place these on the parchment-lined baking sheet.
- Brush the twists with the melted butter and sprinkle with cinnamon.
- Bake at 375 for 10-11 minutes.
- Serve with whipped cream or icing for dipping.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
