Description
These Pumpkin Pie Twists are the quickest way to fall dessert bliss—flaky, golden crescent dough wrapped around a sweet pumpkin filling and finished with a buttery cinnamon sugar coating. Dip them in whipped cream and call it a party!
Ingredients
2 tubes refrigerated crescent roll dough
1 cup pumpkin purée
½ cup brown sugar
2 tbsp maple syrup
2 tsp pumpkin spice
4 tbsp melted butter
2 tbsp granulated sugar
1 tsp cinnamon
Whipped cream for dipping (optional)
Instructions
Preheat Oven: Heat to 375°F (190°C). Line a baking sheet with parchment.
Make Filling: Mix pumpkin purée, brown sugar, maple syrup, and pumpkin spice in a bowl.
Assemble Twists: Unroll crescent dough into rectangles (seal seams). Spread filling over half, then top with another rectangle. Press to seal, slice into strips, and twist.
Brush & Sprinkle: Brush twists with melted butter. Mix sugar and cinnamon, then sprinkle over twists.
Bake: Bake for 10–12 minutes or until golden brown.
Serve: Cool slightly and serve with whipped cream for dipping.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 140 / Twist
- Sugar: 10g / Twist
- Fat: 7g / Twist
- Carbohydrates: 16g / Twist
- Protein: 2g / Twist