Deliciously Sprinkled

Pumpkin Pie Twists

Pumpkin Pie Twists

Fall has arrived and that means that some of my favorite holiday flavors are hereI love all things about fall– the changing colors of the trees, cozying up by the fire on a cool fall evening, and anything pumpkin! 

 

 

Speaking of pumpkin, these Pumpkin Pie Twists are my new favorite fall treat, and I can’t wait to make them for my family on Thanksgiving this year. And to keep things super simple, these Pumpkin Pie Twists only have three ingredients; Pillsbury  Crescents®, pure pumpkin, and pumpkin pie spice that I got from my favorite store, Wal-Mart.

 

 

Pillsbury Crescents® are always a part of our Thanksgiving dinner and I know this year won’t disappoint with these delicious Pumpkin Pie Twists.

Pumpkin Pie Twists

JUST A FEW BAKING TIPS:

 PUMPKIN: Just a reminder, make sure you use 100% pure pumpkin, not pumpkin pie filling.

 

 MAKE YOUR OWN PUMPKIN PIE SPICE: All you need is, 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves. Mix the spices together in a small bowl.

 

CREAM CHEESE ICING: You might have some extra cream cheese icing leftover if you do you can put the leftover icing into a bowl and use it as a dip. Because you can never have enough cream cheese icing!

 

STEP-BY-STEP GUIDE ON HOW TO MAKE THESE PUMPKIN PIE TWISTS:

PUMPKIN PIE TWISTS

Pumpkin Pie Twists

Yield: 12 Twists

Prep Time: 5 minutes

Cook Time: 8-10 minutes

Total Time: 15 minutes

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Ingredients:

  • 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

Directions:

PRE-STEP: Preheat oven to 375F degrees. Line baking sheet with parchment paper or silicon baking mat. Set aside.

STEP 1: Unroll crescent dough and lay down as 4 rectangles on prepared baking sheet.

STEP 2: Spread pumpkin onto 2 of the rectangles.

STEP 3:  Place the other 2 rectangles on top of the pumpkin. Press edges together.

STEP 4: Brush melted butter on top of rectangles. Sprinkle with pumpkin pie spice.

STEP 5: Using a pizza cutter, cut both rectangles into 6 strips.

STEP 6: Twist each strip a few times and sprinkle with remaining pumpkin pie spice. Bake for 8-10 minutes.

MAKE CREAM CHEESE ICING:

STEP 7: In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar until smooth and creamy. Beat in the vanilla extract.

STEP 8: Fill a zip-lock bag with cream cheese icing, lock it shut and snip off a corner of the bag. Ice tops of each pumpkin pie twist and enjoy. Simply throw the bag away when finished.

NOTES:

*STORE: Store leftovers in an airtight container at room temperature for up to 3 days.

This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine.

Products Used to Make this Recipe:

*may contain affiliate links

11 Responses to “Pumpkin Pie Twists”

  1. Angie — September 20, 2017 at 7:59 pm

    I just made these. They are excellent! I used pumpkin puree that I’d made a few days ago. It took about 20 minutes to bake; I think that’s because I have a gas oven. They are SOOOOO tasty! I will definitely make these again.

  2. Erin — December 7, 2016 at 5:04 am

    I made these, but they turned out a big gloppy mess. That was definitely my fault though and I plan to try again because even though they were a gooey mess, they were still delicious! I used organic pumpkin puree because it was the cheapest thing left, so I don’t know if that added to the taste, but they were really good. Thank you for such a fun recipe.

  3. Miranda — October 22, 2016 at 4:18 pm

    I love how easy these are to make! I need to try making them!

  4. Elizabeth — October 17, 2016 at 2:40 pm

    These turned out so well… I made the pumpkin spice seasoning (so much cheaper than buying it!) and I must admit, I bought Toaster Strudels and used the icing from those instead of making that. I had to cook for a bit longer but they turned out fantastic and they look picture perfect! Thanks for the recipe!

  5. tracy — October 16, 2016 at 6:58 am

    I just made these yesterday..omg they are so good..only thing I did different was the icing.i had some left over cream cheese frosting , microwaved it for 20 seconds and then drizzled it on. Definitely  a do over..ty

  6. Sheridan — October 12, 2016 at 1:48 pm

    Your recipe inspired me to write the Top 5 Pumpkin Recipes to try this fall! Great recipe!! https://www.theodysseyonline.com/pumpkin-recipes-fall

  7. Shelley — September 24, 2016 at 4:45 pm

    Can I make these ahead, keep them refrigerated for several hours, then bake?

    • Jenn — November 3rd, 2016 @ 10:54 am

      Yes! 🙂

  8. Joan borowsky — August 6, 2016 at 4:04 pm

    Looks so good going to make them

  9. Jen — October 30, 2015 at 10:23 am

    These would be great as dippers in whipped cream! You can’t have pumpkin pie without it!  

  10. Medha @ Whisk & Shout — October 12, 2015 at 6:14 pm

    What an awesome idea! I’d probably eat wayyyy too many of these 🙂

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