Pumpkin Pie Twists (Print Version)
# Ingredients:
→ Dough
01 -
1 tube refrigerated crescent roll dough
→ Pumpkin Filling
02 -
1/2 cup pumpkin puree
03 -
1/4 cup brown sugar
04 -
1 tablespoon maple syrup
05 -
1 teaspoon pumpkin spice
→ Topping
06 -
2 tablespoons melted butter
07 -
1 tablespoon sugar
08 -
1/2 teaspoon cinnamon
→ Serving
09 -
Whipped cream for dipping (optional)
# Instructions:
01 -
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
02 -
In a small bowl, mix together the pumpkin puree, brown sugar, maple syrup, and pumpkin spice until well combined.
03 -
Unroll the crescent dough onto a cutting board. Cut the dough in half to create two rectangles and lay them side by side.
04 -
Evenly spread the pumpkin mixture over one rectangle of dough. Place the second rectangle on top, lining up the edges, to create a sandwich with the pumpkin mixture in the middle.
05 -
Using a pizza cutter, cut the dough into strips approximately 3/4 inch wide. Transfer the strips to the prepared baking sheet.
06 -
Twist each strip by holding one end and twisting twice, then twisting the other end 2-3 more times.
07 -
Brush the melted butter over each twist. Mix the sugar and cinnamon together and sprinkle evenly over the twists.
08 -
Bake for 8-11 minutes or until golden brown. Serve with whipped cream for dipping if desired.
# Notes:
01 -
These twists are best served warm and can be reheated in the oven for 2-3 minutes before serving.