Pumpkin Crescent Roll Twists
These Pumpkin Crescent Roll Twists are one of the easiest fall treats you can make on a busy afternoon. They’re buttery, sweet, full of warm pumpkin pie spice, and ready in under 30 minutes! Great for an after-school snack, a fall movie night treat, or even as a Thanksgiving dessert.
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They’re great to serve with a cozy drink like hot cocoa or warm apple cider. They also pair well with a scoop of vanilla ice cream, a drizzle of maple glaze, powdered sugar icing, or a big dollop of whipped cream!
Try these Pumpkin Crescent Roll Twists alongside my Pumpkin-Shaped Cheeseballs or Mini Pumpkin Marshmallow Pies for a sweet and savory combo.
How to Make Pumpkin Crescent Roll Twists
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent dough and place half on a cutting board. Gently stretch it out and pinch the seams together to make a rectangle.
3. In a bowl, mix together the pumpkin puree, brown sugar, granulated sugar, and pumpkin pie spice.
4. Spread the pumpkin mixture evenly over the dough rectangle.
5. Top with the second half of the dough, gently stretching it to fit and pinching seams to seal as best you can.
6. Use a pizza cutter to slice into 8 strips.
7. Twist each strip from both ends, then place them on your lined baking sheet.
8. Brush the tops with melted butter and sprinkle with cinnamon.
9. Bake for 10–11 minutes, or until golden brown and lightly crisp on the edges.
Serve and Enjoy!
Serve warm with whipped cream or icing on the side!
Important Recipe Notes
- Use pumpkin puree, not pumpkin pie filling—they’re not the same!
- Pinch the seams of the crescent dough well to keep the filling from leaking out.
- Stretch the dough gently to make an even rectangle before adding the filling.
- Use a pizza cutter to slice the twists evenly and easily—it makes the process quick and keeps the strips nice and uniform.
- Watch closely while baking—they bake quickly and can brown fast around the edges.
- Serve warm for the best flavor and texture.
Pumpkin Crescent Roll Twists
Ingredients
- 1 can of crescent rolls 8 oz.
- ½ cup pumpkin puree
- ¼ cup brown sugar
- 2 tbsp granulated sugar
- 1 tsp pumpkin pie spice
- 2 tbsp melted butter
- ½ tsp cinnamon
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Unroll the crescent dough and place half on a cutting board. Gently stretch it out and pinch the seams together to make a rectangle.
- In a bowl, mix together the pumpkin puree, brown sugar, granulated sugar, and pumpkin pie spice.
- Spread the pumpkin mixture evenly over the dough rectangle.
- Top with the second half of the dough, gently stretching it to fit and pinching seams to seal as best you can.
- Use a pizza cutter to slice into 8 strips.
- Twist each strip from both ends, then place them on your lined baking sheet.
- Brush the tops with melted butter and sprinkle with cinnamon.
- Bake for 10–11 minutes, or until golden brown and lightly crisp on the edges.
- Serve warm with whipped cream or icing on the side.
