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Fall snacking just got better with these Yummy Pumpkin Pie Twists! Enjoy the combo of buttery crescent dough wrapped around sweet pumpkin spice mix, all topped with crunchy cinnamon sugar. They're super easy to make and always get thumbs up from everyone who tries them. Need a quick fall treat for parties or just wanna cozy up on a cool day? These twists totally fit the bill. Let's check out what goes into making these tasty little goodies!
WHAT YOU'LL NEED
- 1 tube refrigerated crescent roll dough: This gives you that flaky, golden base everyone loves.
- 1/2 cup pumpkin puree: The main player that brings all that rich, autumn flavor.
- 1/4 cup brown sugar: Adds that caramel-like sweetness to your filling.
- 1 tablespoon maple syrup: Gives a hint of woodsy sweetness that makes everything taste better.
- 1 teaspoon pumpkin spice: That magical mix that screams fall in every bite.
- 2 tablespoons melted butter: Gets brushed on top for richness and helps the sugar coating stick just right.
- 1 tablespoon sugar: Creates that sweet crunch factor on the outside.
- 1/2 teaspoon cinnamon: Pairs with sugar for that classic warm topping everyone craves.
- Whipped cream for dipping (optional): Makes these treats even more decadent if you're feeling fancy.
HOW TO MAKE
- Step 1:
- Get your oven hot at 375°F (190°C) and put parchment paper on your baking sheet.
- Step 2:
- Grab a small bowl and stir together your pumpkin puree, brown sugar, maple syrup, and pumpkin spice until smooth. Put it aside for now.
- Step 3:
- Open up your crescent dough on a cutting board. Cut it down the middle to make two rectangles, then place them next to each other.
- Step 4:
- Take your pumpkin mix and spread it all over one rectangle of dough.
- Step 5:
- Now put the second rectangle on top of the first one, lining up all the edges. You'll have a pumpkin sandwich between two layers of dough.
- Step 6:
- Take a pizza cutter and slice the dough into strips about 3/4 inch wide.
- Step 7:
- Move the strips to your baking sheet. Hold one end and twist it twice, then grab the other end and twist it 2-3 more times.
- Step 8:
- Take your melted butter and brush it all over each twist.
- Step 9:
- Mix your sugar and cinnamon in a small bowl. Sprinkle this all over your twists.
- Step 10:
- Pop them in the oven for 8-11 minutes until they turn golden brown with crispy edges. Serve them warm with some whipped cream on the side if you want.
How to Serve and Store
- These Pumpkin Pie Twists taste best right out of the oven with a dollop of whipped cream. They work great for morning bites, sweet treats, or afternoon munchies!
- Got some left? Keep them in a sealed container at room temp for up to 2 days. Heat them up in the oven for a minute or two to make them crispy again.
- They're perfect for holiday get-togethers or when you need a quick fall dessert that comes together in under half an hour.
Chef-Inspired Ideas
- Giada De Laurentiis likes using puff pastry instead of crescent dough for extra flakiness.
- Ina Garten says to brush a bit more maple syrup on after baking to add shine and sweetness.
SWITCH IT UP
- Need gluten-free? Just swap in some GF crescent dough and double-check your other ingredients.
- For a creamier version, spread a thin layer of cream cheese between the dough and pumpkin mix.
- Going vegan? No problem - use plant-based butter and vegan-friendly crescent dough instead.