Easy Pumpkin Pie Twists → Vegetarian friendly
20 minutes, 9 ingredients
Produce & Dairy:
1/2 cup pumpkin puree
2 tbsp butter
Condiments:
1 tbsp maple syrup
Baking & Spices:
1/4 cup brown sugar
1/2 tsp cinnamon
1 tube crescent roll dough, refrigerated
1 tsp pumpkin spice
1 tbsp sugar
whipped cream (optional)
Steps:
Unroll the crescent dough and lay it out on a cutting board.
Mix together the pumpkin purée, brown sugar, maple syrup and pumpkin pie spice.
Spread an even, thin layer of the pumpkin mixture on top of one-half of the dough. Try to completely cover the rectangle of dough with the pumpkin mixture.
Carefully place the other rectangle of dough on top of the pumpkin purée, so the edges line up.
Use a pizza cutter to cut the dough into thin, equal strips, about 3/4 inch wide.
Line a baking sheet with parchment paper, then carefully transfer the untwisted strips to the baking sheet.
Now we’re going to add cinnamon sugar. Yum!
Melt the butter and brush it over the dough. This will give the sugar something to stick to.
Sprinkle cinnamon sugar over the twists.
Go ahead and pop them in the oven until they’re golden brown. You’ll have delicious pumpkin-filled pastries in no time!