Ingredients
- refrigerated crescent roll dough 1 tube
- 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
- Preheat the oven to 375F. Line a baking sheet with parchment paper.
- In a small bowl, mix together the pumpkin puree, brown sugar, maple syrup and pumpkin spice.
- Unroll crescent dough on a cutting board. Cut the dough in half so you have two identical rectangles and lay them beside each other.
- Evenly spread the pumpkin mixture over one of the rectangles of dough.
- Place the second rectangle of dough on top of the first rectangle of dough (so the pumpkin mixture is sandwiched between them). Make sure you line up all the edges.
- Use a pizza cutter to cut the dough into strips approximately 3/4 inch wide.
- Transfer the strips to the parchment lined baking sheet.
- Twist each strip by picking up one end and twisting it twice, then picking up the other end and twisting it another 2 or 3 times.
- Brush melted butter generously over each twist.
- Mix together the sugar and cinnamon then sprinkle evenly over each twist.
- Bake at 375F for 8-11 minutes until golden brown.
Original Recipe at Easy Pumpkin Pie Twists - One Little Project
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