Pumpkin Pie Twists
Pumpkin Pie Twists Recipe by Jennifer from Deliciously Sprinkled.
Prep time: 10 minutes
Cooking time: 10 minutes
Servings: 12 twists
Ingredients
Pumpkin Pie Twists:
- 1 can 8 oz crescent rolls
- ½ cup pure pumpkin puree
- 3 Tablespoons butter, melted
- 3 teaspoons pumpkin pie spice
Cream Cheese Icing:
- ¼ cup unsalted butter, softened
- ¼ cup cream cheese softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Directions
- Preheat oven to 375°F. Line the baking sheet with parchment paper or a silicon baking mat. Set aside.
- Unroll the crescent dough and lay it down as 4 rectangles on the prepared baking sheet.
- Spread pumpkin onto 2 of the rectangles.
- Place the other 2 rectangles on top of the pumpkin. Press edges together.
- Brush melted butter on top of the rectangles. Sprinkle with pumpkin pie spice.
- Using a pizza cutter, cut both rectangles into 6 strips.
- Twist each strip a few times and sprinkle with the remaining pumpkin pie spice. Bake for 8-10 minutes.
- In a large bowl, mix the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar until smooth and creamy. Beat in the vanilla extract.
- Fill a zip-lock bag with cream cheese icing, zip it shut, and snip off a corner of the bag. Ice tops of each pumpkin pie twist and enjoy. Simply throw the bag away when finished.
