There’s something so magical about fall baking, isn’t there? The air gets crisp, the leaves turn, and suddenly, all I want to do is fill my kitchen with the cozy scent of pumpkin and spice. These Pumpkin Pie Twists are exactly that kind of magic for me. They’re quick, they’re easy, and they taste like a little bite of autumn happiness. I first whipped these up one afternoon when I was craving pumpkin pie but didn’t have time for a whole big project, and they’ve been a family favorite ever since.
Why You’ll Love This Pumpkin Pie Twists
- They’re incredibly easy to make, even if you’re new to baking.
- You get that delicious pumpkin pie flavor in a fun, handheld treat.
- The flaky crescent roll dough combined with the creamy icing is pure bliss.
- They’re perfect for a quick breakfast, a cozy snack, or a dessert.
Ingredients You’ll Need
- Crescent Rolls: This is our secret shortcut! They provide that wonderful flaky, buttery base without any fuss. No need to make dough from scratch.
- Pure Pumpkin Puree: Make sure it’s 100% pumpkin puree, not pumpkin pie filling, which has added spices and sugar. We want to control our flavors here.
- Butter: We’ll use it melted for brushing and softened for the icing. It adds richness and helps with that golden crust.
- Pumpkin Pie Spice: This spice blend brings all those warm, autumnal notes we love. If you don’t have it, you can make your own with cinnamon, nutmeg, ginger, and cloves.
- Cream Cheese: Softened cream cheese is essential for that tangy, smooth icing. It balances the sweetness beautifully.
- Powdered Sugar: Also known as confectioners’ sugar, it dissolves easily to give us a silky-smooth icing.
- Vanilla Extract: Just a touch enhances all the other flavors in the icing.
How to Make Pumpkin Pie Twists Step by Step
First things first, let’s get your oven ready! You’ll want to preheat it to 375°F (190°C). While it’s heating up, grab a baking sheet and line it with parchment paper or a silicone baking mat. This makes cleanup a breeze and keeps your twists from sticking.
Now for the fun part! Carefully unroll your can of crescent dough. You’ll lay it out on your prepared baking sheet as four rectangular sections. Don’t worry if they’re not perfectly aligned; we’ll press them together in a moment. Take your pumpkin puree and spread it evenly over just two of those rectangles. This is where the magic starts!
Next, gently place the other two plain crescent rectangles directly on top of the pumpkin-covered ones. Press the edges together firmly to seal them. Brush the tops with your melted butter, and then generously sprinkle with pumpkin pie spice. Grab a pizza cutter and cut each of these large rectangles into six strips. Pick up each strip, give it a few gentle twists, and then sprinkle with a little more pumpkin pie spice for extra flavor. Pop them into your preheated oven for about 8-10 minutes, or until they’re golden brown and puffy.
My Top Tips for Success
- I always make sure my cream cheese and butter for the icing are truly softened to room temperature. It makes for the smoothest, creamiest icing.
- In my experience, using parchment paper is a game-changer for easy cleanup and preventing sticking. Trust me on this one!
- Don’t overfill the crescent rolls with pumpkin puree. A thin, even layer is best to ensure they bake through properly.
- When twisting the strips, a few gentle turns are enough. You don’t want to overwork the dough.
- Keep a close eye on the twists in the oven, especially during the last few minutes. Ovens can vary, and you want them golden, not burnt.
Common Mistakes to Avoid
- Using pumpkin pie filling instead of pure pumpkin puree: Pumpkin pie filling has added sugar and spices, which will make your twists too sweet and alter the flavor profile we’re aiming for. Always check the label!
- Over-baking the twists: This can lead to dry, tough twists. Start checking them at 8 minutes and pull them out as soon as they’re golden brown.
- Not softening butter and cream cheese for icing: If these ingredients are cold, your icing will be lumpy and difficult to spread smoothly. Plan ahead and let them sit out for at least 30 minutes.
- Over-twisting the dough: While twisting is fun, over-handling the dough can make it tough. A few gentle twists are all you need to get that lovely spiral shape.
How to Store Pumpkin Pie Twists
- Countertop: Store in an airtight container at room temperature for up to 1 day.
- Refrigerator: Store in an airtight container in the refrigerator for up to 3 days. The icing will firm up slightly.
- Freezer: Un-iced twists can be frozen in an airtight container for up to 1 month. Thaw at room temperature and then ice.
Frequently Asked Questions
Can I make these ahead of time?
Yes, you can prepare the twists and bake them. Store them un-iced at room temperature for up to a day, then make the icing fresh before serving for the best texture.
What if I don’t have pumpkin pie spice?
You can make your own! A good substitute is a blend of cinnamon, a pinch of nutmeg, a tiny bit of ginger, and a dash of cloves.
Can I use a different type of icing?
Absolutely! While the cream cheese icing is a classic, a simple vanilla glaze (powdered sugar, milk, and vanilla) would also be delicious.
How do I know when the twists are done baking?
They should be puffed up and a beautiful golden brown color. Keep an eye on them, as oven temperatures can vary.
I hope these Pumpkin Pie Twists bring as much warmth and joy to your kitchen as they do to mine. They’re such a simple way to enjoy those comforting fall flavors. If you give them a try, please let me know how they turn out!
PrintPumpkin Pie Twists
Flaky crescent roll twists filled with sweet pumpkin and spice, topped with a luscious cream cheese icing.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 12 twists
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 can 8 oz crescent rolls
- ½ cup pure pumpkin puree
- 3 Tablespoons butter melted
- 3 teaspoons pumpkin pie spice
- ¼ cup unsalted butter softened
- ¼ cup cream cheese softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 375F degrees.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Unroll the crescent dough and lay it down as 4 rectangles on the prepared baking sheet.
- Spread the pure pumpkin puree evenly onto 2 of the rectangles.
- Place the other 2 plain crescent rectangles directly on top of the pumpkin-covered ones.
- Press the edges of the stacked rectangles together firmly to seal them.
- Brush the melted butter on top of both rectangular dough sections.
- Sprinkle 1 teaspoon of pumpkin pie spice evenly over the buttered dough.
- Using a pizza cutter, cut each of the two large rectangles into 6 individual strips.
- Take each strip and twist it a few times to create a spiral shape.
- Sprinkle the remaining 2 teaspoons of pumpkin pie spice over the twisted strips.
- Bake for 8-10 minutes, or until golden brown.
- While the twists are baking, prepare the cream cheese icing.
- In a large bowl, beat together the softened unsalted butter and softened cream cheese with an electric mixer until smooth.
- With the mixer on low speed, gradually add the powdered sugar until the mixture is smooth and creamy.
- Beat in the vanilla extract until fully combined.
- Fill a zip-lock bag with the prepared cream cheese icing.
- Lock the zip-lock bag shut, ensuring no air escapes.
- Snip off a small corner of the bag to create a piping opening.
- Once the pumpkin pie twists have cooled slightly, ice the tops of each twist with the cream cheese icing.
- Serve immediately and enjoy.
Notes
Ensure butter and cream cheese are at room temperature for smooth icing.
Do not overfill with pumpkin puree; a thin layer is best.
Watch twists closely during baking as ovens vary.
Allow twists to cool slightly before icing to prevent melting.
