These Savory Pumpkin Twists begin with a soft, moist yeast bread made with pumpkin, enhanced with Italian seasonings and finished with Parmesan and Mozzarella cheese.
Hi friends — I’m Mallory from Chocolate With Grace. I’m excited to be contributing to Dessert Now Dinner Later and to share recipes with you over the next few months. Cooking and baking have long been passions of mine; on my blog you’ll find traditional desserts as well as creative ways to use everyday ingredients.
Although fall has just begun, I’ve been sharing pumpkin recipes for weeks. Pumpkin is one of my favorite ingredients and I don’t think it should be limited to a season. I’m firmly on the team of “all-things-pumpkin-all-year-round”: pumpkin bread, cookies, cake — I love them all.
Pumpkin is incredibly versatile beyond sweet desserts. In this recipe I combine pumpkin with savory elements: butter, Italian seasoning, sage, garlic powder, and a mix of Parmesan and Mozzarella cheeses. These Savory Pumpkin Twists are soft, aromatic, and a welcome change if you usually reserve pumpkin for sweet treats. They earned high praise at my house — my husband called them one of the best things I’ve made.
Pumpkin keeps the dough tender and moist. With herbs, melted butter, and cheese folded into the dough, ordinary dinner rolls become an elegant side for any meal or a satisfying everyday snack.
Savory Pumpkin Twists
Ingredients
For the Dough
- 1 Tbsp instant yeast
- ½ cup (118 ml) warm milk
- 2 Tbsp honey
- 2 Tbsp (28 g) butter, melted and cooled
- 1 tsp salt
- 1 cup (244 g) canned pumpkin
- 1 cup (152 g) whole wheat flour (stir, spoon & level)
- 2 to 2 ½ cups (240–300 g) all-purpose flour (stir, spoon & level)
For the Filling
- 5 Tbsp (71 g) butter
- 1 tsp Italian seasoning
- ½ tsp ground sage
- ⅛ tsp garlic powder
- ½ cup (56 g) grated Parmesan cheese
- ½ cup (56 g) grated Mozzarella cheese
Instructions
- Dissolve the yeast in warm milk in a large mixing bowl. Stir in the honey, melted butter, salt, pumpkin, and whole wheat flour. Add enough all-purpose flour to form a soft dough.
- Turn the dough onto a floured surface and knead for 4–5 minutes until elastic. Place in a covered bowl in a warm spot and let rise until doubled.
- Preheat the oven to 350°F (175°C). Melt 5 tablespoons of butter and stir in the Italian seasoning and sage.
- Punch down the risen dough and roll it into an 18″ x 18″ square. Spread the seasoned melted butter over the dough, then sprinkle with Parmesan and Mozzarella.
- Fold the dough into thirds and cut crosswise into 24 strips. Twist each strip about one-and-a-half times and place the twists on a greased baking sheet. Let rise for 20 minutes.
- Bake at 350°F (175°C) for 14–16 minutes, or until lightly browned. Avoid overbaking to keep the twists tender.
Notes
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If you want more pumpkin or bread inspiration, try these recipes.
Pumpkin Toffee Cookies with Brown Butter Glaze
Jalapeno Popper Pretzel Dogs
