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Pumpkin Cranberry Twists

  • Author: Courtesy of Red Star Yeast
  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Total Time: 40 mins
  • Yield: 16 rolls 1x


  • 4 1/2 cups bread flour, divided
  • 2 1/4 teaspoons (1 packet) Red Star active dry yeast
  • 3/4 cup warm water (about 110 degrees F)
  • 3/4 cup pumpkin puree
  • 1/4 cup maple syrup
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1 egg
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1 egg, beaten (for egg wash)


  1. In a large bowl or bowl of a stand mixer, stir 1 cup flour, yeast and warm water until combined.
  2. In a separate bowl, stir together pumpkin puree, maple syrup, oil, salt, allspice, cinnamon, ginger and egg until combined.
  3. Add pumpkin mixture to flour mixture; stir to combine.
  4. Using a wooden spoon or dough hook attachment, stir in remaining flour 1 cup at a time until a dough forms. Knead by hand on a lightly floured surface 7-10 minutes until smooth and elastic, adding more flour as needed OR knead on medium speed with dough hook attachment 5-6 minutes until smooth and elastic, adding more flour as needed.
  5. Shape dough into a ball and place in a lightly greased bowl; turn to coat. Cover with plastic wrap and let rise 1 hour in a warm place until doubled.
  6. When dough is doubled, punch down and knead in cranberries and pecans. Divide dough into 16 equal pieces. On a lightly floured surface, roll out each piece of dough into a 12-inch log. Fold each log in half, then twist both ends once, pinching seams to seal. Place twists on 2 parchment paper-lined baking sheets.
  7. Cover baking sheets with tea towels or lightly greased plastic wrap. Let twists rise until puffy, about 45 minutes.
  8. Heat oven to 425 degrees F. Uncover twists; brush with beaten egg. Bake 15 minutes until golden brown and baked through. Cool slightly before serving.