Pumpkin Pie Twists (Print Version)
# Ingredients:
01 -
2 tablespoons butter, melted.
02 -
1 teaspoon pumpkin pie spice.
03 -
1/4 cup packed brown sugar.
04 -
1 tablespoon granulated sugar.
05 -
1 tube of crescent roll dough, refrigerated.
06 -
1/2 cup plain pumpkin puree.
07 -
1/2 teaspoon ground cinnamon.
08 -
1 tablespoon maple syrup.
09 -
Optional: whipped cream for dipping.
# Instructions:
01 -
Turn your oven to 375°F (190°C). Lay parchment paper on a baking tray and set it aside.
02 -
Combine the pumpkin puree, maple syrup, brown sugar, and pumpkin spice in a small bowl. Stir until it's smooth and ready.
03 -
Roll out the crescent dough onto a cutting surface. Split the dough into two even rectangles and place them next to each other.
04 -
Spread the pumpkin mixture evenly over one of the dough rectangles, coating it completely.
05 -
Stack the second rectangle of dough on top, making sure the edges line up to cover the pumpkin layer.
06 -
With a pizza cutter, cut the layered dough into long strips about 3/4 inch wide.
07 -
Carefully place all the strips onto the parchment-lined tray.
08 -
Take each strip, twist one end two times, then twist the other side 2 or 3 times more for an even spiral look.
09 -
Use a brush to coat each twist with melted butter.
10 -
Mix together cinnamon and sugar in a small bowl, then sprinkle it across all the twists evenly.
11 -
Pop the tray in the oven and bake for 8-11 minutes until they're light brown and crispy. Enjoy them plain or dip into whipped cream if you'd like!
# Notes:
01 -
These delightful twists are quick to whip up and make a fun autumn treat or a festive addition to any holiday table.
02 -
Dip them in fluffy whipped cream or pair them with your favorite coffee for a sweet dessert moment.