Easy Pumpkin Twists – Pumpkin Crescent Rolls
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These easy pumpkin croissants are a great way to welcome fall and are perfect for a dessert or lunch box treat. These easy pumpkin twists are so simple to make with refrigerated crescent dough, pumpkin puree, and cream cheese!
These pumpkin pastries are so easy to make in about 20 minutes and just enough pumpkin flavor to give you a wonderful pumpkin dessert.
Hi Friends! Today, I am sharing a recipe that I published 6 years ago on the blog. I recently made these for friends and decided to update the recipe this year. I hope you are enjoying the fall season.
Why You Will Love These
Taste. These pumpkin pastries are full of pumpkin spice flavor. I use my own pumpkin spice to make these delicious breads.
Easy. Since these are made with refrigerated crescent rolls, they are so easy to put together in just. few minutes.
Fun. These are such a fun way to celebrate pumpkin season. Great with a cup of coffee or tea or as an easy dessert.
Pumpkin Twist Pumpkin Crescent Rolls Ingredients
Refrigerated Crescent Rolls – You can use a name brand or a generic brand, both work great.
Pumpkin Puree- You don’t want to use pumpkin pie filling, you want to use pumpkin puree. Canned or fresh.
Pumpkin Pie Spice – the recipe for this is here, or you can use this shortcut.
Powdered Sugar – For a light icing
Cream Cheese – for a light, cream cheese filling.
They come out of the oven with warm pumpkin goodness.
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How to Make Pumpkin Twists
The full recipe is. below, but it just takes a few steps:
- Blend pumpkin and spices.
- Prepare crescent rolls.
- Spoon about 2 teaspoons of the pumpkin mixture onto each roll.
- Spread out the pumpkin on the rolls.
- Roll up twists from long end to short.
- Bake in the oven.
- Make icing.
- Drizzle icing on twists.
And they will be gone very quickly, so make sure you make enough.
These pumpkin twists are incredibly easy to make and they taste great. Light and fluffy, perfect for a light dessert or a treat with your coffee or tea.
Don’t forget to bookmark this recipe.
More Great Pumpkin Desserts
- Pumpkin Spice Latte – no fancy machine needed to make this delicious coffee treat!
- Pumpkin Mug Cake – so simple and a quick dessert for one or two people.
- Pumpkin Spice Sheet Cake – one of my favorite fall recipes and filled with flavors of fall.
- Pumpkin Spice Cupcakes – A perfect fall dessert!
Really Easy Pumpkin Croissants
Easy Pumpkin Twists
Ingredients
- 1 package refrigerated crescent rolls
- 1 cup pumpkin puree
- 2 tablespoons sugar
- 2 tablespoons cream cheese
- 1 teaspoon pumpkin spice
- 1 teaspoon cinnamon
- Powdered sugar icing
- 1/3 powdered sugar
- 1 teaspoon milk
Instructions
- Preheat an oven to 375° F.
- In a medium mixing bowl, blend pumpkin puree, sugar, cinnamon, pumpkin spice, cand ream cheese.
- Roll out crescent rolls on a cookie sheet at least an inch apart.
- Spread 2 teaspoons of pumpkin mixture on each roll.
- Using a pastry brush, spread mixture evenly on rolls.
- Roll each twist from the long end to the short end.
- Curl slightly and place it on a cookie sheet.
- Bake 12 -16 minutes until golden brown.
- While twists are baking, prepare icing mixture.
- 1Mix powdered sugar and milk in a small bowl until completely blended.11. Drizzle over cooled twists.
Notes
Nutrition
- Pumpkin Spice Latte – no fancy machine needed to make this delicious coffee treat!
- Pumpkin Mug Cake – so simple and a quick dessert for one or two people.
- Pumpkin Spice Sheet Cake – one of my favorite fall recipes and filled with flavors of fall.
- Pumpkin Spice Cupcakes – A perfect fall dessert!
- Simple Pumpkin Bread – A delicious and easy pumpkin bread with streusel topping.
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Easy Pumpkin Twists
Ingredients
- 1 package refrigerated crescent rolls
- 1 cup pumpkin puree
- 2 tablespoons sugar
- 2 tablespoons cream cheese
- 1 teaspoon pumpkin spice
- 1 teaspoon cinnamon
- Powdered sugar icing
- 1/3 powdered sugar
- 1 teaspoon milk
Instructions
- Preheat an oven to 375° F.
- In a medium mixing bowl, blend pumpkin puree, sugar, cinnamon, pumpkin spice, cand ream cheese.
- Roll out crescent rolls on a cookie sheet at least an inch apart.
- Spread 2 teaspoons of pumpkin mixture on each roll.
- Using a pastry brush, spread mixture evenly on rolls.
- Roll each twist from the long end to the short end.
- Curl slightly and place it on a cookie sheet.
- Bake 12 -16 minutes until golden brown.
- While twists are baking, prepare icing mixture.
- 1Mix powdered sugar and milk in a small bowl until completely blended.11. Drizzle over cooled twists.
I want the nutella hot chocolate too! Or even nutella coffee. Why hasn’t that become a thing yet?
i love your twisty, easy, pumpkin goodnesses!
Thank you Tamara! I agree – it should absolutely be a thing! 🙂
OMG this looks SO SO good! And I’ll take that coffee as well 🙂
Thank you Jessica! I would love to share both with you!