If you’re craving an easy, crowd-pleasing fall treat, you’ve got to try my Pumpkin Pie Twists with Crescent Dough Recipe. I promise, these little golden twists pack all the cozy flavors of pumpkin pie but with a flaky, buttery twist—literally! Plus, they’re super quick to make, perfect for when you want that pumpkin pie feeling without the fuss. Stick around and I’ll share everything you need to nail this recipe with the best tips I’ve discovered.

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Why This Recipe Works

Simplicity Meets Flavor: Using refrigerated crescent dough makes prep a breeze without sacrificing that flaky, buttery texture.
Perfectly Balanced Spice: The pumpkin spice blend complements the natural sweetness of pumpkin puree for a comforting fall flavor.
Fun and Festive Presentation: Twisting the dough strips not only looks impressive but ensures every bite has that creamy cinnamon sugar goodness.
Quick Baking Time: Ready in under 20 minutes so you can satisfy pumpkin cravings fast, no long oven waits required.

Pumpkin Pie Twists with Crescent Dough, pumpkin pie twists, easy fall desserts, pumpkin spice pastry, flaky pumpkin treats - The image shows several twisted pastry sticks arranged closely on a white rectangular plate. Each pastry stick has a golden-brown crust with a dusting of cinnamon sugar on top, giving a slightly rough texture from the sugar granules. The twists reveal light, flaky layers with a cinnamon brown filling swirled inside. The background is a white marbled surface, and the pastries look freshly baked with a slight shine from the glaze. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here has its star role—from the crescent dough delivering buttery flakiness to the pumpkin puree bringing that vibrant, earthy sweetness. I always recommend fresh ingredients when possible, especially the pumpkin puree, for the best natural taste.

Pumpkin Pie Twists with Crescent Dough, pumpkin pie twists, easy fall desserts, pumpkin spice pastry, flaky pumpkin treats - Flat lay of a tube of unrolled crescent roll dough, a small white bowl of bright orange pumpkin puree, a small white bowl of golden brown sugar, a small white bowl of amber maple syrup, a small white bowl of mixed pumpkin spice powder, a small white bowl of melted butter with a glossy surface, a small white bowl of granulated white sugar, a small white bowl of ground cinnamon, all arranged in perfect symmetry on simple white ceramic dishes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Refrigerated crescent roll dough: A shortcut with great texture that browns beautifully.
Pumpkin puree: Choose pure pumpkin, not pumpkin pie filling, to control sweetness and spice.
Brown sugar: Adds a deep molasses sweetness that pairs perfectly with pumpkin.
Maple syrup: For a natural sweet boost and that subtle maple flavor I adore.
Pumpkin spice: The fragrant blend that makes fall desserts irresistible.
Melted butter: For brushing on top, giving those twists a glossy, golden finish.
Sugar: Combined with cinnamon, it creates the perfect sweet topping crunch.
Cinnamon: Classic spice that elevates the sugar topping.
Whipped cream (optional): Adds a luscious creaminess if you want to dunk these twisted delights.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Pumpkin Pie Twists with Crescent Dough Recipe is how easy it is to tweak to your taste. You can add nuts for crunch, swap the sugar for coconut sugar, or even drizzle glaze over the twists once cooled—get creative and make it yours!

Nutty Variation: I once sprinkled chopped pecans between the dough layers before twisting—it added the perfect crunch and nutty aroma.
Vegan Swap: Use a dairy-free crescent dough and substitute maple syrup for honey to keep it plant-based without losing flavor.
Extra Cinnamon Kick: If you love cinnamon as much as I do, double the cinnamon in the topping for a spicy-sweet punch.

Step-by-Step: How I Make Pumpkin Pie Twists with Crescent Dough Recipe

Step 1: Prep the Pumpkin Filling

Start by mixing together the pumpkin puree, brown sugar, maple syrup, and pumpkin spice in a small bowl. I like to whisk it until it’s smooth and well blended—this helps keep the sweetness balanced, so the pumpkin flavor really shines through instead of getting lost.

Step 2: Get the Crescent Dough Ready

Unroll your refrigerated crescent dough on a clean cutting board. Then, cut it right down the middle so you’ve got two rectangles side-by-side. Don’t skip cutting carefully here—keeping edges neat helps everything line up perfectly for the next step.

Step 3: Layer and Cut

Spread your pumpkin mixture evenly over one of those rectangles—try not to overdo it so the dough doesn’t get soggy. Next, place the other rectangle on top, aligning edges carefully to sandwich in that pumpkin goodness.

Grab a pizza cutter or sharp knife and slice strips about 3/4 inch wide. This width gives your twists enough room to hold the filling without breaking.

Step 4: Twist and Bake

Transfer your strips to a parchment-lined baking sheet. Here’s the fun part: twist each strip by grabbing one end and turning it twice, then grabbing the other end and twisting two or three more times. The twisting creates little pockets where buttery layers and cinnamon sugar mingle beautifully.