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 recipe card with full ingredient amounts and instructions is found at the bottom of this 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 type of flat dough sheet you can find. Try with 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. Make sure to add pumpkin pie spice to the puree for the extra flavor.
- Salted butter: If you use unsalted butter, add a little bit of salt to the 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
1. Preheat air fryer to 320F.
2. 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.
3. 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.
4. 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.
5. Cut each square into 4 even strips. You are creating 8 long pumpkin twists.
6. Twist the strips from the top to the bottom being careful to keep the layers together in the process.
7. Use a pastry brush to coat the twists with melted butter and sprinkle each twist with cinnamon.
8. Place the twists in the air fryer to cook for 9 minutes or until golden brown.
9. In the meantime, make the glaze by whisking the powdered sugar and orange juice together until combined.
10. Once the pumpkin pie twists are out of the air fryer, drizzle with glaze and serve warm.
What You Need to Make this Recipe
These tools will help you prepare this recipe.
This post contains affiliate links.
- Air Fryer: I like the Ninja Foodi and the Instant Pot Duo Crisp.
- Measuring tools
- Knife
- Mixing bowls
- Pastry brush
How to Store
Store your pumpkin pie twists in the fridge for up to 3 to 5 days.
I recommend wrapping them in aluminum foil and set them on a shelf in the fridge.
You can reheat them in the microwave to soften them up again before you eat them.
For a more crunchier twist, reheat in the oven or air fryer.
Variations
These easy twists are delicious as they are, 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 feel there is not enough.
- Add some chopped walnuts and brown sugar to the pumpkin pie filling for some extra crunch.
- Use puff pastry sheets instead of crescent dough (more cook 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.
Can I make my own pumpkin pie spice?
Definitely! I have a recipe for homemade pumpkin pie spice that’s super easy to whip up and use in all your fall baking.
Pumpkin pie spice is a medley of these spices:
- Cinnamon
- Nutmeg
- Ginger
- Cloves
- Allspice
Can I make these pumpkin pie twists in the oven?
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 375F preheated 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 or on Facebook at Simply Stacie and let me know how you liked this recipe and my other recipes.
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
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
Equipment
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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