Easy Pumpkin Pie Twists Recipe with Cream Cheese Frosting

When fall arrives and pumpkin season is in full swing, there’s nothing quite like a warm, flaky pastry that captures all those cozy autumn flavors. These easy pumpkin pie twists are the perfect solution when you’re craving something sweet, seasonal, and absolutely irresistible. With buttery crescent roll dough, spiced pumpkin filling, and a dreamy cream cheese frosting, these twisted treats deliver all the deliciousness of pumpkin pie in a fun, handheld form.

What makes this pumpkin twist recipe truly special is how simple it is to create bakery-worthy results at home. You don’t need any fancy baking skills or complicated techniques—just a handful of pantry ingredients and about 30 minutes from start to finish. Whether you’re hosting a fall brunch, looking for an after-school snack, or simply want to fill your kitchen with the heavenly aroma of pumpkin spice, these twisted pastries are guaranteed to become your new seasonal favorite.

Why You’ll Love This Pumpkin Pie Twist Recipe

There are countless reasons why these pumpkin pastry twists deserve a spot in your fall baking rotation. First and foremost, they’re incredibly easy to make—even beginner bakers can achieve impressive results. The recipe uses store-bought crescent roll dough as a shortcut, which means you can skip the time-consuming process of making dough from scratch.

These pumpkin twists are also wonderfully versatile. Serve them for breakfast alongside your morning coffee, pack them in lunchboxes as a special treat, or arrange them on a platter for your next fall gathering. They’re light enough that you won’t feel overly full, yet satisfying enough to curb those pumpkin pie cravings without having to make an entire pie.

The combination of warm pumpkin pie spice, sweet pumpkin puree, and tangy cream cheese frosting creates a flavor profile that’s both comforting and crave-worthy. Plus, the twisted shape isn’t just visually appealing—it creates layers of flaky pastry with pockets of spiced pumpkin goodness in every bite.

Ingredients You’ll Need

For the Pumpkin Pie Twists:

• 1 can (8 oz) refrigerated crescent roll dough – You can use original or buttery flavored crescent rolls
• ½ cup pure pumpkin puree – Make sure to use 100% pure pumpkin, not pumpkin pie filling
• 3 tablespoons unsalted butter, melted – For brushing on top and adding richness
• 3 teaspoons pumpkin pie spice – Adjust to taste; you can always add more for extra spice

For the Cream Cheese Frosting:

• ¼ cup unsalted butter, softened – Must be at room temperature for smooth mixing
• ¼ cup cream cheese, softened – Also at room temperature
• 1 cup powdered sugar – Sifted for a smoother frosting
• ½ teaspoon vanilla extract – Enhances the sweetness and adds depth

Kitchen Tools You’ll Need

Before you begin, gather these essential tools to make the process smooth and effortless:

• A large baking sheet (approximately 16×11 inches)
• Parchment paper or a silicone baking mat for easy cleanup
• A pizza cutter or sharp knife for cutting the dough strips
• An electric mixer for the cream cheese frosting
• A mixing bowl
• A zip-lock bag or piping bag for drizzling the frosting

Step-by-Step Instructions

Preparation:

Start by preheating your oven to 375°F. This ensures your oven reaches the proper temperature by the time your twists are ready to bake. Line your baking sheet with parchment paper or a silicone baking mat—this prevents sticking and makes cleanup a breeze.

Making the Pumpkin Twists:

Step 1: Prepare the Dough Carefully unroll the crescent roll dough from the can. Instead of separating it into individual triangles, keep the dough together and form 4 rectangles. Press along the perforations to seal them, creating solid rectangles. Arrange these rectangles on your prepared baking sheet.

Step 2: Add the Pumpkin Filling Take your pumpkin puree and spread it evenly across 2 of the rectangles. Be sure to leave a small border around the edges so the filling doesn’t ooze out when you add the top layer. The key here is to use pure pumpkin puree, not pumpkin pie filling, which already contains spices and sugar that would make the twists too sweet.

Step 3: Create the Layers Place the remaining 2 rectangles on top of the pumpkin-covered ones, creating a sandwich effect. Gently press around all the edges to seal the two layers together. This helps keep the pumpkin filling securely inside during baking and twisting.

Step 4: Season and Prepare for Cutting Brush the melted butter generously over the top of both rectangles. The butter not only adds flavor but also helps the pumpkin pie spice adhere to the surface. Sprinkle approximately 2 teaspoons of pumpkin pie spice over the buttered tops, distributing it evenly.

Step 5: Cut into Strips Using a pizza cutter or sharp knife, cut each rectangle into 6 equal strips. You should end up with 12 strips total. A pizza cutter makes this step incredibly easy and gives you clean, straight cuts.

Step 6: Twist and Season Here comes the fun part! Take each strip and twist it several times—usually 2-3 twists works perfectly. The twisting creates that beautiful spiral appearance and ensures layers of flaky pastry throughout. Sprinkle the remaining pumpkin pie spice over the twisted strips for extra flavor.

Step 7: Bake to Golden Perfection Place your baking sheet in the preheated oven and bake for 8-10 minutes. Keep an eye on them—you want the twists to turn golden brown and the pastry to be fully cooked through. Depending on your oven, you may need an extra minute or two. The twists should look puffed and flaky when done.

Making the Cream Cheese Frosting:

Step 8: Whip Up the Frosting While your pumpkin twists are baking, prepare the cream cheese frosting. In a large mixing bowl, combine the softened butter and cream cheese. Using an electric mixer, beat them together until smooth and creamy. With the mixer on low speed, gradually add the powdered sugar. Continue beating until the frosting is light, fluffy, and completely smooth. Finally, mix in the vanilla extract for that extra layer of flavor.

Step 9: Drizzle and Serve Once your pumpkin pie twists have cooled slightly (about 5 minutes), it’s time to add the frosting. Transfer the cream cheese frosting to a zip-lock bag, seal it shut, and snip off a small corner. Drizzle the frosting over each twist in a decorative pattern. If you prefer, you can also serve the frosting on the side as a dipping sauce—there’s no wrong way to enjoy it!

Pro Tips for Perfect Pumpkin Twists

Temperature Matters: Make sure your butter and cream cheese are properly softened for the frosting. If they’re too cold, the frosting will be lumpy; if too warm, it will be too runny. Room temperature is ideal.

Don’t Overfill: When spreading the pumpkin puree, resist the urge to add too much. A thin, even layer is perfect—too much filling can leak out during baking and make the twists soggy.

Make Your Own Pumpkin Pie Spice: If you’re out of store-bought pumpkin pie spice, you can easily make your own by combining 3 tablespoons cinnamon, 2 teaspoons ginger, 2 teaspoons nutmeg, 1½ teaspoons allspice, and 1½ teaspoons cloves.

Serve Fresh: These pumpkin twists are best enjoyed the day they’re made while the pastry is still crisp. However, you can store leftovers in an airtight container for up to 2 days.

Adjust the Sweetness: If you prefer less sweetness, reduce the powdered sugar in the frosting slightly. You can always add more to taste.

Variations and Serving Suggestions

One of the best things about this pumpkin twist recipe is how easily you can customize it to suit your preferences. Here are some delicious variations to try:

• Add Chocolate Chips: Sprinkle mini chocolate chips over the pumpkin puree before adding the top layer for a pumpkin-chocolate twist
• Maple Glaze: Replace the cream cheese frosting with a simple maple glaze made from powdered sugar and maple syrup
• Nutty Crunch: Add finely chopped pecans or walnuts to the pumpkin filling for added texture
• Extra Spice: Increase the pumpkin pie spice if you love bold, warming flavors
• Cinnamon Sugar: Instead of pumpkin pie spice on top, try a cinnamon-sugar mixture

Serve these pumpkin pie twists warm with a hot cup of coffee, chai latte, or apple cider. They also pair beautifully with vanilla ice cream for a more indulgent dessert experience.

Storage and Make-Ahead Tips

To store leftover pumpkin twists, place them in an airtight container and refrigerate for up to 2-3 days. To refresh them, warm them briefly in a 300°F oven for about 5 minutes—this helps restore some of that flaky texture.

If you want to prep ahead, you can assemble the twists up to the point of baking, then cover and refrigerate them for a few hours. When you’re ready, simply pop them in the oven and bake as directed. The frosting can also be made a day ahead and stored in the refrigerator; just bring it to room temperature before using.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree? It’s best to stick with pure pumpkin puree. Pumpkin pie filling already contains sugar and spices, which would make these twists overly sweet and potentially soggy.

How do I know when they’re done baking? The twists should be golden brown and puffed up. If you’re unsure, you can gently touch the pastry—it should feel firm and flaky, not soft or doughy.

Can I freeze these pumpkin twists? Yes! Freeze the baked and cooled twists (without frosting) in an airtight container for up to 2 months. Thaw at room temperature and reheat in the oven before adding fresh frosting.