Description
These Pumpkin Pie Twists are a delightful and easy-to-make fall treat featuring layers of flaky crescent roll dough filled with smooth pumpkin puree and warm pumpkin pie spices. Finished with a luscious cream cheese icing, these twists are perfect for festive gatherings or a cozy snack.
Ingredients
Scale
Dough and Filling
- 1 can (8 oz) crescent rolls
- 1/2 cup pure pumpkin puree
- 3 tablespoons butter, melted
- 3 teaspoons pumpkin pie spice
Cream Cheese Icing
- 1/4 cup unsalted butter, softened
- 1/4 cup cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven: Set your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
- Prepare dough layers: Unroll the crescent dough and arrange it on the baking sheet as four rectangular sections.
- Apply pumpkin puree: Spread the pumpkin puree evenly over two of the rectangular dough sections, making sure to cover the surface thoroughly.
- Assemble rectangles: Place the remaining two rectangles on top of the pumpkin-covered ones and press the edges firmly to seal the layers together.
- Brush with butter & spice: Lightly brush the top of the rectangles with the melted butter and evenly sprinkle with pumpkin pie spice.
- Cut into strips: Using a pizza cutter, slice both layered rectangles into six strips each, creating twelve strips total.
- Twist and bake: Twist each strip a few times to show layers and texture, sprinkle additional pumpkin pie spice on top, then bake in the oven for 8 to 10 minutes until golden and cooked through.
- Make cream cheese icing: While the twists bake, beat together softened butter and cream cheese in a large bowl using an electric mixer. Gradually add the powdered sugar on low speed until the mixture is smooth, then mix in the vanilla extract.
- Decorate: Transfer the cream cheese icing to a zip-lock bag, seal it, and cut a small corner off. Pipe the icing over the cooled pumpkin pie twists.
- Serve and enjoy: Serve these warm or at room temperature and enjoy the perfect balance of flaky pastry, spiced pumpkin, and creamy icing.
Notes
- You can substitute canned pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if preferred.
- For a dairy-free version, use vegan cream cheese and butter alternatives.
- Chill the cream cheese icing briefly if it becomes too soft before piping.
- Make sure not to over-twist the strips to prevent tearing.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 twist
- Calories: 180
- Sugar: 12g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: pumpkin pie twists, pumpkin pastry, fall dessert, cream cheese icing, pumpkin spice, crescent roll recipe
