These Easy Pumpkin Pie Twists are the perfect fall snack! With flaky crescent dough, a sweet pumpkin spice filling, and a crispy cinnamon sugar topping, they’re sure to be a hit with your family and guests. Whether you’re looking for a quick treat for a holiday gathering or just want something cozy for a chilly afternoon, these pumpkin pie twists are just what you need. Let’s dive into the ingredients that make this simple, yet delicious treat!
INGREDIENTS
- 1 tube refrigerated crescent roll dough: Creates the flaky, buttery base for the twists.
- 1/2 cup pumpkin puree: The star ingredient, adding rich pumpkin flavor and moisture.
- 1/4 cup brown sugar: Adds sweetness and a subtle molasses flavor to the filling.
- 1 tablespoon maple syrup: Adds a touch of warmth and sweetness to complement the pumpkin.
- 1 teaspoon pumpkin spice: The perfect blend of spices that brings the classic fall flavors to life.
- 2 tablespoons melted butter: Brushed over the twists for added richness and helps the cinnamon sugar stick.
- 1 tablespoon sugar: Adds sweetness and crunch when sprinkled on top.
- 1/2 teaspoon cinnamon: Combined with sugar to add flavor and a delicious topping.
- Whipped cream for dipping (optional): The perfect addition for those who want an extra creamy, indulgent treat.
INSTRUCTIONS
- Step 1:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Step 2:
- In a small bowl, mix together the pumpkin puree, brown sugar, maple syrup, and pumpkin spice until well combined. Set aside.
- Step 3:
- Unroll the crescent dough onto a cutting board. Cut the dough in half to create two rectangles, and lay them side by side.
- Step 4:
- Spread the pumpkin mixture evenly over one of the dough rectangles.
- Step 5:
- Place the second dough rectangle on top of the first, lining up the edges. This will sandwich the pumpkin mixture between the two layers of dough.
- Step 6:
- Using a pizza cutter, cut the dough into strips that are about 3/4 inch wide.
- Step 7:
- Carefully transfer the strips to the prepared baking sheet. Twist each strip by holding one end and twisting twice, then twisting the other end 2-3 more times.
- Step 8:
- Brush the melted butter generously over each twist.
- Step 9:
- In a small bowl, mix the sugar and cinnamon together. Sprinkle this mixture evenly over the twists.
- Step 10:
- Bake the twists for 8-11 minutes, or until they are golden brown and crispy on the edges. Serve warm, with whipped cream for dipping if desired.
Serving and Storage Tips
- Serve the Easy Pumpkin Pie Twists warm, fresh out of the oven, with a side of whipped cream for dipping. They’re perfect for breakfast, dessert, or an afternoon snack!
- If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes to restore their crispy texture.
- These twists are great for a holiday gathering or a quick fall dessert that can be whipped up in under 30 minutes.
Helpful Notes
- For added flavor, try drizzling the baked twists with a simple glaze made from powdered sugar and milk.
- You can customize the filling by adding chopped pecans or a sprinkle of nutmeg for an extra kick of spice.
- If you’re short on time, you can prepare the pumpkin filling in advance and store it in the fridge until ready to use.
Tips from Well-Known Chefs
- Chef Giada De Laurentiis suggests using puff pastry for an even flakier texture in your twists.
- Chef Ina Garten recommends brushing the twists with a little extra maple syrup after baking for added sweetness and shine.
WHY YOU'LL LOVE THIS RECIPE
- These pumpkin pie twists are incredibly easy to make, taking just minutes to prepare and bake.
- They’re the perfect combination of flaky, buttery dough and a sweet, spiced pumpkin filling, making them a must-have for fall.
- This recipe is ideal for any fall occasion, whether it’s a casual snack or a festive dessert for a holiday gathering.
VARIATIONS
- For a gluten-free version, use gluten-free crescent roll dough and ensure the other ingredients are gluten-free.
- Try adding a cream cheese layer between the dough and pumpkin filling for an extra creamy texture.
- If you want to make this recipe vegan, substitute the butter with vegan butter and use a plant-based crescent dough.