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Savory Pumpkin Twists

Servings 2 dozen twists


For the Dough

  • 1 Tbsp instant yeast
  • 1/2 cup warm milk
  • 2 Tbsp honey
  • 2 Tbsp butter, melted and cooled
  • 1 tsp salt
  • 1 cup canned pumpkin
  • 1 cup whole wheat flour
  • 2 to 2 and 1/2 cups all purpose flour

For the Filling

  • 5 Tbsp butter
  • 1 tsp Italian seasoning
  • 1/2 tsp sage
  • 1/8 tsp garlic powder
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Mozzarella cheese


  • Dissolve yeast in milk in a large mixing bowl. Stir in the honey, butter, salt, pumpkin, and whole wheat flour. Add enough of the all purpose flour until a soft dough forms.
  • Turn out onto a floured surface and knead for 4 or 5 minutes until dough is elastic. Cover and set in a warm place and let rise until doubled.
  • Preheat oven to 350 degrees Fahrenheit. Melt the 5 Tablespoons of butter and stir in the Italian Seasoning, Sage and Parmesan.
  • Punch down the dough and then roll the dough into an 18 inch x 18 inch square. Spread the melted butter mixture onto the dough. Sprinkle with Parmesan and Mozzarella cheese.
  • Fold the dough in thirds and cut crosswise into 24 strips. Twist each strip one and a half times. Lay them out on a greased cookie sheet. Let rise for 20 minutes.
  • Bake at 350 degrees Fahrenheit for 14 to 16 minutes or until lightly browned. Do not overbake.


Recipe from Mallory at Chocolate with Grace
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