Pumpkin Pie Twists

These Pumpkin Pie Twists are an easy fall dessert made with flaky crescent roll dough, creamy pumpkin puree, brown sugar, maple syrup, and warm pumpkin spice. The twists are brushed with melted butter, sprinkled with cinnamon sugar, and baked until golden brown and delicious.

If you’re looking for a quick pumpkin dessert for fall, this recipe is a great one to keep handy. It takes just about 20 minutes from start to finish, and the finished twists are perfect for Thanksgiving, Halloween parties, fall gatherings, or a cozy afternoon treat.

They’re especially good served warm with a little whipped cream for dipping.

Why You’ll Love These Pumpkin Pie Twists

I love recipes like this because they give you all the cozy flavors of pumpkin pie without having to make an actual pie.

These little twists have flaky crescent dough on the outside, a sweet pumpkin-spice filling in the middle, and a buttery cinnamon-sugar coating on top.

And since you’re starting with refrigerated crescent roll dough, there’s no need to make pastry from scratch.

Here’s why they’re worth making:

• Ready in about 20 minutes
• Uses simple, easy-to-find ingredients
• No homemade pie crust required
• Full of cozy pumpkin spice flavor
• Perfect for fall baking
• Great for Thanksgiving or Halloween
• Easy enough for a quick weekend dessert
• Delicious warm or at room temperature
• Whipped cream makes a fun optional dipping sauce

How to Make Pumpkin Pie Twists

1. Preheat the Oven

Preheat your oven to 375°F. Line a baking sheet with parchment paper and set it aside.

The parchment makes cleanup much easier and helps prevent the pastry from sticking.

2. Make the Pumpkin Filling

Add the pumpkin puree, brown sugar, maple syrup, and pumpkin spice to a small bowl.

Stir everything together until the mixture is smooth and evenly combined.

The filling should be thick enough to spread easily over the dough.

3. Prepare the Crescent Roll Dough

Unroll the refrigerated crescent roll dough onto a cutting board.

Cut the dough in half so you have two identical rectangles.

Place the two pieces beside each other. Try to keep the rectangles lined up as evenly as possible. It will make the next steps much easier.

4. Spread the Pumpkin Mixture

Spread the pumpkin mixture evenly over one rectangle of crescent dough.

You don’t need a very thick layer. An even coating is easier to work with and gives every twist a nice amount of pumpkin flavor.

5. Add the Second Layer of Dough

Place the second rectangle of dough directly on top of the pumpkin-covered dough.

Line up all four edges. You should now have a simple pumpkin-filled dough sandwich.

6. Cut the Dough Into Strips

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

Try to keep the strips as even as possible so they bake at about the same rate.

7. Twist the Pumpkin Pastries

Transfer the strips to the parchment-lined baking sheet. Pick up one end of a strip and twist it twice.

Then pick up the other end and twist it another two or three times. Continue with the remaining strips.

Don’t worry if they’re not perfectly identical. The irregular little twists are part of what makes them look homemade.

8. Brush With Melted Butter

Generously brush the tops of the twists with 2 tablespoons of melted butter.

The butter adds richness and gives the cinnamon-sugar topping something to cling to.

9. Add the Cinnamon Sugar

Mix together:

• 1 tablespoon sugar
• 1/2 teaspoon cinnamon

Sprinkle the cinnamon-sugar mixture evenly over the buttered twists. You should see a light coating over the tops of the pastry.

10. Bake the Pumpkin Pie Twists

Bake at 375°F for 8–11 minutes, or until the twists are golden brown.

Keep an eye on them during the last few minutes because crescent dough can brown quickly.

Once they’re beautifully golden and flaky, remove them from the oven and let them cool slightly.

What Do Pumpkin Pie Twists Taste Like?

Think of these as a shortcut version of pumpkin pie in flaky pastry form.

The pumpkin filling is sweet, warm, and lightly spiced, while the crescent dough becomes golden and flaky in the oven.

The cinnamon-sugar topping adds a little crunch and sweetness to the outside.

They’re not quite a traditional pumpkin pie and they’re not exactly a cinnamon roll either — they’re somewhere deliciously in between.

Tips for Making the Best Pumpkin Pie Twists

Use Pumpkin Puree, Not Pumpkin Pie Filling

Plain pumpkin puree works best for this recipe because you’re adding your own brown sugar, maple syrup, and pumpkin spice.

Pumpkin pie filling is already sweetened and seasoned, so using it would change the balance of the recipe.

Don’t Overfill the Dough

It can be tempting to add a thick layer of pumpkin filling, but less is better here.

A moderate, even layer makes the dough much easier to sandwich, cut, and twist.

Keep Your Strips Even

Try to cut the dough strips around 3/4 inch wide.

They don’t have to be perfectly measured, but keeping them reasonably consistent helps them bake evenly.

Give the Twists Some Space

Place the twists on the parchment-lined baking sheet with a little room between them.

This helps the pastry bake and brown properly rather than crowding together.

Watch the Baking Time

The baking time is short — only 8 to 11 minutes.

Start checking them toward the end of the baking time. You want them golden brown rather than overly dark.

Final Thoughts

If you want an easy fall dessert that feels a little more special than a basic crescent roll recipe, these Pumpkin Pie Twists are worth trying.

They’re quick, flaky, buttery, and packed with the cozy flavors we all start craving when fall arrives. The pumpkin filling gives them that classic pumpkin pie feeling, while the cinnamon-sugar topping adds a sweet little crunch.

And because they take only about 20 minutes, you don’t need to save them for a special occasion. Make a batch for Thanksgiving, bring them to a Halloween party, or bake them on a cool fall afternoon when you simply want something sweet.

Don’t forget the whipped cream for dipping!