Air Fryer Pumpkin Pie Twists
This simple fall dessert recipe is made with crescent roll dough and pumpkin pie filling. Air Fryer Pumpkin Pie Twists are cute, twisty, and sweet!
I’m a big fan of air fryer desserts! I even have a dedicated category on my blog just for air fryer recipes.
I love it because it’s easy, convenient, and hard to screw up a recipe. This recipe for pumpkin pie twists is exactly what you need to make this fall.
Soft and fluffy crescent roll dough is wrapped around pumpkin pie filling for a fun treat that kids love. It’s finished off with buttery cinnamon and a sweet orange glaze. Yum!
You also need to try these Air Fryer Oreos and Caramel Apple Pie Crescents. (Can you tell I like using crescent rolls in my recipes?)
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
For the pumpkin twists, you’ll need:
- Crescent dough sheet OR crescent roll dough: You can try this with your own homemade dough or any flat dough sheet you can find. Try using puff pastry sheets for a fluffier twist. Be aware that cooking times may vary.
- Pumpkin pie filling: If you want to use pumpkin puree instead, you can. Add pumpkin pie spice to the puree for the extra flavor.
- Salted butter: If you use unsalted butter, add salt to these twists with the cinnamon.
- Cinnamon: You can also sprinkle these twists with pumpkin pie spice instead.
For the glaze, you’ll need:
- Powdered sugar
- Orange juice: I like the little citrus splash in this glaze, but if you prefer a more classic glaze, omit the orange juice and use heavy cream or whole milk instead.
How to Make Air Fryer Pumpkin Pie Twists
Follow along to learn how to make air fryer pumpkin pie twists!
- Step One: Preheat the air fryer to 320°F.
- Step Two: Remove all the dough from the can and roll out the sheet on a flat surface. If you are not using the crescent roll sheets, seal any perforated lines in the dough and pinch the dough back together to seal the holes. You’ll want a smooth sheet.
- Step Three: Use a knife to cut the rolled-out dough into four even squares. Divide the pumpkin pie filling in half and spread evenly on two of the four squares.
- Step Four: Put the non-pumpkin-covered square on top of the pumpkin pie filling, forming a sandwich with the two layers. The filling should be on the inside and the dry sides outside. Be sure to place it evenly so the edges and corners of the squares match up.
- Step Five: Cut each square into four even strips. You are creating eight long pumpkin twists.
- Step Six: Twist the strips from the top to the bottom, carefully keeping the layers together in the process.
- Step Seven: Use a pastry brush to coat the twists with melted butter and sprinkle each twist with cinnamon.
- Step Eight: Place the twists in the air fryer to cook for 9 minutes or until golden brown.
- Step Nine: Make the glaze by whisking the powdered sugar and orange juice together until combined.
- Step Ten: Once the pumpkin pie twists are out of the air fryer, drizzle with glaze and serve warm.
Storage Instructions
Store your pumpkin pie twists in the fridge for 3 to 5 days. I recommend wrapping them in aluminum foil and setting them on a shelf in the refrigerator.
You can reheat them in the microwave to soften them before eating them. For a more crunchier twist, reheat in the oven or air fryer.
Variations and Substituions
These easy twists are delicious, but there are some options to change them up a little.
- Use less pumpkin pie mix in the twists if you feel there is too much or more if you think there is not enough.
- Add chopped walnuts and brown sugar to the pumpkin pie filling for extra crunch.
- Use puff pastry sheets instead of crescent dough (more cooking time is needed).
- Cut the twists in half for smaller, bite-sized pumpkin twists.
- Sprinkle pumpkin pie spice on the twists instead of cinnamon for an added pumpkin pie flavor.
- Change up the glaze with more or less orange juice or sprinkle the twists with powdered sugar only instead.
Serving Ideas
Though they are great on their own, you can try some of these suggestions to serve them.
- Dip them in pumpkin pie dip.
- Dip in cinnamon cream cheese dip.
- Dip in caramel sauce or butterscotch sauce.
- Hot fudge sauce would also be tasty for dipping.
Oven Instructions
No air fryer? No problem. You can whip these treats up in the oven.
Follow the directions up to the point where you put the twists in the air fryer. Instead, bake them in a 375°F oven for 8 to 11 minutes or until golden.
Pumpkin Dessert Recipes
- Pumpkin Bread Pudding
- Pumpkin Ribbon Bread
- Pumpkin Pie Cupcakes
- Chocolate Pumpkin Cheesecake
- Slow Cooker Pumpkin Dump Cake
- Pumpkin Cinnamon Rolls
- Pumpkin Cream Cheese Danish Bake
- Pumpkin Gingerbread Pudding
You’ll also like these Air Fryer Caramel Cheesecake Chimichangas and Air Fryer Cinnamon Twists.
Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.
Air Fryer Pumpkin Pie Twists
Ingredients
Pumpkin Pie Twists
- 1 can crescent dough sheet OR crescent roll dough 8oz can crescent dough sheet OR (8oz/235g) can crescent roll dough
- ¼ cup pumpkin pie filling
- 2 tbsp salted butter melted
- ½ tsp cinnamon
Glaze
- ½ cup powdered sugar
- ½ to 1 tbsp orange juice
Instructions
- Preheat air fryer to 320°F.
- Remove all the dough from the can and roll out the sheet on a flat surface. If you are not using the crescent roll sheets, seal any perforated lines in the dough and pinch the dough back together to seal the holes. You’ll want a smooth sheet.
- Use a knife to cut the rolled-out dough into four even squares. Divide the pumpkin pie filling in half and spread evenly on two of the four squares.
- Take the non pumpkin covered square and it on top of the pumpkin pie filling forming a sandwich with the two layers. The filling should be on the inside and the dry sides on the outside. Be sure to place it evenly so the edges and corners of the squares match up.
- Cut each square into 4 even strips. You are creating 8 long pumpkin twists.
- Twist the strips from the top to the bottom being careful to keep the layers together in the process.
- Use a pastry brush to coat the twists with melted butter and sprinkle each twist with cinnamon.
- Place the twists in the air fryer to cook for 9 minutes or until golden brown.
- In the meantime, make the glaze by whisking the powdered sugar and orange juice together until combined.
- Once the pumpkin pie twists are out of the air fryer, drizzle with glaze and serve warm.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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