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Pumpkin Pie Twists

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Eva Amurri shares her Pumpkin Pie Twists

What is it about fall-flavored desserts that give me a sweet tooth like no other?! As you all know by now, I’m not always a dessert girlie, and I most definitely and normally not a DIY-Dessert girlie. There’s that famous saying that you’re either a Cook or a Baker but never both…and I kind of believe it. Thus, if I ever make dessert it has to be super duper easy, without requiring too much prep. I don’t have the patience! Those Fall flavors, like pumpkin, cinnamon, nutmeg, plum, apple, clove, and pecan, always make my mouth water and crave a little something sweet. Recently, I whipped up a quicker, MUCH easier take on pumpkin pie to satisfy Marlowe’s Pumpkin Pie obsession, and we ended up with these delicious Pumpkin Pie Twists! These are so delicious and make the yummiest after-school snack.

These Pumpkin Pie Twists are yummiest eaten right after baking, so you can always prep the dough and make these when the kids get home from school, or while everyone is finishing dinner if you’re serving for a crowd. I can’t wait to hear if you like this easier take on the season’s favorite flavor!

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Ingredients…

 

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Pumpkin Pie Twists

Step 1:

Preheat Oven and Combine Ingredients

Preheat the oven to 375F. Line a baking sheet with parchment paper. In a small bowl, mix together the pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice.

Step 2:

Prepare crescent roll dough

Unroll crescent dough on a cutting board. Cut the dough in half so you have two identical rectangles and lay them beside each other. Evenly spread the pumpkin mixture over one of the rectangles of dough.

Step 3:

Make a Crescent Roll Sandwich

Place the second rectangle of dough on top of the first rectangle of dough (so the pumpkin mixture is sandwiched between them). Make sure you line up all the edges.

Step 4:

Cut Dough into Thin Strips

Use a pizza cutter to cut the dough into strips approximately 3/4 inch wide.

Step 5:

Transfer, Twist, & Bake

Transfer the strips to the parchment-lined baking sheet. Twist each strip by picking up one end and twisting it twice, then picking up the other end and twisting it another 2 or 3 times. Brush melted butter generously over each twist. Mix together the sugar and cinnamon then sprinkle evenly over each twist. Bake at 375F for 8-11 minutes until golden brown.
Eva Amurri shares her Pumpkin Pie Twists

Pumpkin Pie Twists

An easy-to-make fall dessert that you and your family will love! Perfect for an after-school snack or an after-dinner dessert. The perfect mix of pumpkin and cinnamon amongst a warm roll!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Servings 6 people
Calories 79 kcal

Equipment

  • 1 Mixing Bowl
  • 1 Sheet Pan
  • 1 Spatula
  • 1 oven

Ingredients

Instructions
 

  • Preheat the oven to 375F. Line a baking sheet with parchment paper. In a small bowl, mix together the pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice.
  • Unroll crescent dough on a cutting board. Cut the dough in half so you have two identical rectangles and lay them beside each other. Evenly spread the pumpkin mixture over one of the rectangles of dough.
  • Place the second rectangle of dough on top of the first rectangle of dough (so the pumpkin mixture is sandwiched between them). Make sure you line up all the edges.
  • Use a pizza cutter to cut the dough into strips approximately 3/4 inch wide. 
  • Transfer the strips to the parchment-lined baking sheet. Twist each strip by picking up one end and twisting it twice, then picking up the other end and twisting it another 2 or 3 times. Brush melted butter generously over each twist. Mix together the sugar and cinnamon then sprinkle evenly over each twist. Bake at 375F for 8-11 minutes until golden brown.

Nutrition

Nutrition Facts
Pumpkin Pie Twists
Amount Per Serving
Calories 79 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.2g
Cholesterol 1mg0%
Sodium 46mg2%
Potassium 71mg2%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 14g16%
Protein 1g2%
Vitamin A 3187IU64%
Vitamin C 1mg1%
Calcium 26mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Pumpkin
Tried this recipe?Let us know how it was!


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Photographs by Julia Dags | Copyright © 2023 Happily Eva After, Inc. All Rights Reserved.

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1 Comment

  1. Morgan says:

    These look so good! I’ve made blueberry twists and they were delicious! Will have to try out this recipe. Thank you! 🧡

    09.19.23 Reply