This crescent roll pumpkin pie twist combines sweet pumpkin pie filling with braided crescent dough cooked to golden brown perfection and tops it with a simple, sweet vanilla glaze.
I love pumpkin anything, especially pumpkin pie. With this recipe, I don’t have to wait for fall to enjoy all those delicious flavors. It’s easy to make and so, so good.
Pumpkin Pie with a Twist
You’ll only need a few basic ingredients to make this pumpkin twists recipe. You’ll find them all easily at your local grocery store.
For the Crescent Roll Pumpkin Pie Twists
- refrigerated crescent roll dough
- pumpkin puree
- brown sugar
- pumpkin pie spice
For the Icing
- powdered sugar
See the recipe card at the end of the post for exact quantities.
This recipe has several steps, but they’re all very easy. The majority of this recipe is actually prepping the crescent roll dough!
Step 1: Prep
Preheat the oven to 375 degrees and spray a cookie sheet with nonstick spray. Set aside.
Step 2: Make the Pumpkin Filling
In a medium bowl, combine the pumpkin puree, brown sugar, and pumpkin spice.
Step 3: Top the Dough
Unroll one can of crescent roll dough and spread the pumpkin mixture evenly over it. Then, place the other crescent roll dough sheet on top of the pumpkin filling.
Step 4: Cut
Use a sharp knife or pizza cutter, cut the dough in half. Then, cut those halves in half. Then divide those halves in half again.
Step 5: Twist
Cut the resulting strips down the center until about ½-inch from the end. Twist each side over the other all the way down.
Now, make a circle about a third of the way down the wist. Place the end under the dough and twist it down the middle of the roll. Roll the rest of the twist around the center and tuck the end under the roll.
Step 6: Bake
Repeat this process with all the strips and place them on the pan. Brush melted butter over the rolls, and top with cinnamon sugar. Then, bake for 10- minutes until the rolls are lightly browned.
Step 7: Drizzle
Combine the powdered sugar, milk, and vanilla in a small bowl and drizzle over the rolls. Enjoy!
Hint: The twisting instructions may sound complicated, but once you see the pictures, you’ll understand!
Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change these crescent pumpkin pie twists.
- Milk, Half and Half, or Cream – You can use any of these three to make the icing.
- Crescent roll dough – Use puff pastry instead.
- No Pumpkin Puree – Use cooked, mashed sweet potato or butternut squash instead
Want to personalize these pumpkin pie twists? Here are some of my tried and true tips for changing up this recipe.
- Twisted Sticks – You can leave these as long twists as well.
- Muffin Twists – You can also place the twisted rolls in a muffin pan and make them into a muffin twist.
If you love recipes like this, you may also enjoy these Chocolate Twists with Marshmallows.
You’ll only need a few basic kitchen items to make these twists.
- Rimmed Baking Sheet
- Measuring cups and spoons
- Knife or pizza cutter
- Mixing bowls
Store these twists in an airtight container in the refrigerator for up to 5 days.
I have a few tips here to help you make these as tasty as possible and do it as easily as possible.
- Try to be as smooth and even as possible when twisting your dough so as much filling as possible remains between the pieces of dough.
- Let your twists cool a bit before adding the drizzle. If the twists are too hot, the drizzle won’t stick.
Do you have questions about crescent roll pumpkin pie twists? Here are some of the most commonly asked questions about these pumpkin pie twists.
They’ll last for 5 days in an air-tight container in the refrigerator.
Place them on a baking sheet lined with parchment paper and bake them at 325 degrees for 5 minutes.
You sure can. Just prepare them the day before and then bake them when you’re ready to serve them.
More Pumpkin Recipes
Do you like pumpkin? Here are some recipes you may also like to try.
Pumpkin Pie Twists
Ready to get cooking? Remember that you can print this recipe if you would like.
Pumpkin Pie Twist
- rimmed baking sheet
- Measuring cups and spoons
- Knife or pizza cutter
- Mixing Bowls
- 2 tubes refrigerated crescent roll dough
- ½ cup pumpkin puree
- ¼ cup brown sugar
- 2 teaspoon pumpkin spice
- 2 tablespoons butter melted
- 1 tablespoon sugar
- ½ teaspoon cinnamon
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla
- Preheat the oven to 375° and spray a cookie sheet with cooking spray.
- Unroll one can of the crescent roll dough.
- Combine the pumpkin puree, brown sugar, and pumpkin spice. Spread over the dough.
- Unroll the remaining crescent roll dough over the pumpkin mixture.
- Using a knife or pizza cutter, cut the dough in half, then each half in half again. Then divide each piece in half.
- Cut each strip down the middle till ½ inch from the end. Twist each side over each other all the way down.
- Take one end of the dough and make a circle about a third of the way. Place the end under the dough and twist it down the middle of the roll. Roll the remainder of the twist around the center and tuck the end under the roll.
- Place the roll on the pan. Repeat with the remaining dough.
- Brush the melted butter over the rolls. Combine the cinnamon and sugar together and sprinkle over the rolls.
- Place in the oven and bake for 10 minutes, or until the rolls are lightly browned.
- Place the powdered sugar, milk and vanilla in a bowl and use a whisk beat well.
- Drizzle the icing over the rolls and serve.
- You can leave these as long twists as well.
- Store in an airtight container in the refrigerator for up to 5 days.
- You can also place the twisted rolls in a muffin pan and make them like a muffin twist.