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Delicious and easy-to-make pumpkin pie twists using refrigerated crescent roll dough filled with spiced pumpkin puree and topped with cinnamon sugar, perfect for a quick fall dessert or snack.

Ingredients

Scale
  • 1 tube refrigerated crescent roll dough
  • 1/2 cup pumpkin puree
  • 1/4 cup brown sugar
  • 1 tablespoon maple syrup
  • 1 teaspoon pumpkin spice
  • 2 tablespoons melted butter
  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon
  • whipped cream for dipping (optional)

Instructions

  1. Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. In a small bowl, stir together pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice until smooth.
  3. Unroll crescent dough on a cutting board and cut in half to form two identical rectangles.
  4. Spread a thin, even layer of the pumpkin mixture over one dough rectangle.
  5. Place the second dough rectangle on top, aligning and sealing the edges to sandwich the filling.
  6. Use a pizza cutter to cut the stacked dough into strips about 3/4 inch wide.
  7. Transfer the strips to the prepared parchment-lined baking sheet.
  8. Twist each strip by picking up one end and twisting it twice, then picking up the other end and twisting it another 2–3 times.
  9. Melt the butter and brush it generously over each twist.
  10. Mix sugar and cinnamon, then sprinkle the cinnamon sugar evenly over each buttered twist.
  11. Bake at 375°F for 8–11 minutes until golden brown.

Notes

Cut dough strips on a cutting board to keep parchment clean., Keep pumpkin layer thin and even to prevent leaking., Twist both ends of strips for a tight spiral., Brush with melted butter before cinnamon sugar for better browning., About 3/4-inch wide strips work best, yielding around 10 to 11 twists., Watch baking time carefully to avoid over-browning., Let twists cool a few minutes before dipping in whipped cream.

Nutrition

Find it online: https://spoonandhearth.com/easy-pumpkin-pie-twists/