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One bowl is all you need to mix up these cinnamon pumpkin twists. Not quite a cookie, not quite a bread, they're an easy way to change up your fall baking.
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Cinnamon Pumpkin Twists

We've had pumpkin muffins and pumpkin bread, but let's try these new cinnamon pumpkin twists that use a delicate dough that's not a bread and not a cookie but fun to dip and eat anytime. 
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Calories 1053kcal
Author Rachel Ballard

Ingredients

  • 3/4 cup sugar
  • 1/2 cup walnuts finely chopped
  • 1 teaspoon ground cinnamon
  • 8 ounces cream cheese
  • 2 sticks butter softened (unsalted or salted)
  • 7 ounces canned pumpkin puree
  • 3 cups all purpose flour
  • For the glaze:
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon water

Instructions

  • In a bowl, mix the sugar, nuts and cinnamon. Set aside.
  • In another bowl mix the cream cheese and butter with an electric mixer until lighter and a little fluffy. Add the pumpkin and mix well.
  • Add the flour and mix with a spoon until all combined.
  • Transfer the dough to a large sheet of plastic wrap and chill 30 minutes.
  • Preheat the oven to 350.
  • Unwrap your dough and divide it in half.
  • Flour your countertop lightly and roll with a floured rolling pin or glass to about 1/2" thick (about a 12" circle) or a little less. Sprinkle with half the cinnamon sugar on and lightly press it on.
  • Cut strips about an inch thick and twist. It's okay if some of the filling falls out. You can sprinkle it back on.
  • Transfer to an ungreased baking sheet.
  • Bake 17-19 minutes until golden and firmer--rotating pans halfway through.Cool on pans 5 minutes then transfer to a rack to cool. Cookies will firm even more as they cool so don't overbake them.

Nutrition

Calories: 1053kcal