Easy Pumpkin Pie Twists

This pumpkin pie twist recipe transforms classic fall flavors into a fun, handheld treat that delivers all the comfort of traditional pumpkin pie with half the effort. Perfect for autumn gatherings or whenever you need a quick pumpkin fix.

I created these twists for a last minute playdate when I needed something festive but quick. Now they've become our favorite fall afternoon snack that my children request as soon as the first leaves change color.

Ingredients

• Refrigerated crescent roll dough: The flaky layers create the perfect pastry texture without any fuss. Look for all butter varieties for best flavor.
• Pumpkin puree: Provides authentic pumpkin flavor. Be sure to use pure pumpkin not pumpkin pie filling.
• Brown sugar: Adds deep caramel notes that complement the pumpkin. Dark brown sugar works best for richest flavor.
• Maple syrup: Enhances the fall flavor profile with natural sweetness. Use pure maple syrup not pancake syrup.
• Pumpkin spice: The signature autumn blend that makes everything taste cozy. Freshly opened spice has strongest aroma.
• Melted butter: Creates a golden exterior and helps the cinnamon sugar adhere. European style butter adds extra richness.
• Sugar: Provides a sweet crunchy exterior. Fine granulated sugar works best for even coating.
• Cinnamon: Adds warmth and enhances the pumpkin spice blend. Ceylon cinnamon offers a more delicate flavor.
• Whipped cream: Optional but highly recommended for dipping. Homemade whipped cream with a touch of vanilla takes these to the next level.

Step-by-Step Instructions

Prep Your Workspace:

Preheat your oven to 375°F ensuring the rack is in the middle position. Line a baking sheet with parchment paper making sure the edges are flat to prevent twists from catching.

Make Pumpkin Filling:

In a medium bowl combine pumpkin puree brown sugar maple syrup and pumpkin spice mixing until completely smooth with no sugar lumps. The mixture should be spreadable but not runny.

Prepare Dough:

Carefully unroll the crescent dough onto a clean cutting board without stretching it. Using a sharp knife cut the dough perpendicular to the perforations creating two equal rectangles. Press any perforations together to seal the dough.

Create Pumpkin Sandwich:

Lay both rectangles side by side. Using an offset spatula or the back of a spoon spread the pumpkin mixture evenly across one rectangle leaving a very thin border around the edges. Carefully place the second rectangle directly on top aligning all edges. Press gently to seal.

Cut And Twist:

With a pizza cutter or sharp knife slice the layered dough into strips approximately 3/4 inch wide. Lift each strip carefully and transfer to the prepared baking sheet leaving about an inch between each twist. Hold one end firmly while twisting the other end two or three times to create a spiral effect.

Add Final Touches:

Brush each twist generously with melted butter ensuring all exposed surfaces are coated. In a small bowl mix sugar and cinnamon until well combined then sprinkle evenly over the buttered twists covering all sides.

Bake To Perfection:

Place the baking sheet in the preheated oven and bake for 8 to 11 minutes watching carefully as they can brown quickly. They are done when the dough is puffed golden brown and firm to the touch.

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The maple syrup in this recipe is my secret ingredient that elevates the pumpkin flavor. I discovered this accidentally when I ran out of vanilla extract while making pumpkin pie and substituted maple syrup. The combination was so delicious that it became a permanent addition to all my pumpkin desserts.

Make Ahead Options

These pumpkin twists can be prepared up to the twisting stage then refrigerated covered for up to 8 hours before baking. Simply brush with butter add the cinnamon sugar topping and bake when ready to serve. This makes them perfect for entertaining since you can prepare them early in the day and bake just before guests arrive for that fresh from the oven experience.

Creative Variations

While the classic version is delicious there are several ways to customize these twists. Add mini chocolate chips to the pumpkin filling for a chocolate pumpkin version. Drizzle with cream cheese glaze after baking for a pumpkin cheesecake twist. Or add chopped pecans to the cinnamon sugar mixture for added crunch and nutty flavor that complements the pumpkin beautifully.

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Serving Suggestions

These twists shine as part of a fall dessert board alongside apple slices caramel dip and spiced nuts. For brunch serve them with a dollop of lightly sweetened mascarpone and fresh fruit. They also make an excellent after school snack paired with warm apple cider or milk. For an elevated dessert presentation arrange them on a platter with small bowls of different dipping options including whipped cream chocolate sauce and caramel.

Storage Tips

Store completely cooled twists in an airtight container at room temperature for up to 2 days. To refresh reheat in a 300°F oven for 3 to 5 minutes until warm. These can also be frozen after baking. Allow them to cool completely wrap individually in plastic wrap then place in a freezer bag for up to 1 month. Thaw at room temperature and reheat in a 300°F oven for 5 to 7 minutes to restore crispness.

Frequently Asked Questions

→ Can I use homemade pumpkin puree instead of canned?

Yes, homemade pumpkin puree works well, but ensure it's drained properly to avoid excess moisture that could make the dough soggy. Strain through cheesecloth if necessary before using.

→ How do I store leftover pumpkin pie twists?

Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat in a 350°F oven for 3-5 minutes to restore crispness.

→ Can these be made ahead of time?

You can prepare the twists up to the twisting stage and refrigerate for up to 8 hours before baking. Add an extra minute to the baking time if cooking from cold.

→ What can I substitute for pumpkin spice?

Make your own by combining 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon nutmeg, and a pinch each of cloves and allspice.

→ Can I freeze pumpkin pie twists?

Yes, freeze baked and cooled twists in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and warm in a 350°F oven for 5 minutes before serving.

→ What can I serve instead of whipped cream?

Cream cheese frosting, vanilla ice cream, caramel sauce, or vanilla glaze all make excellent alternatives for dipping or drizzling.