Easy Pumpkin Pie Twists
These fall-flavored twists are the perfect easy-bake dessert to complete your holiday meal or to eat as a delicious snack!
Servings: 20 strips
Ingredients
- 2 tubes refrigerated crescent roll dough I used Pilsbury
- ½ cup pumpkin puree
- ¼ cup brown sugar
- 1 tablespoon maple syrup
- 1 teaspoon pumpkin pie spice
- 2 tablespoons butter melted
- 1 tablespoon granulated sugar
- ½ teaspoon cinnamon
- whipped cream or ice cream to serve (optional)
Instructions
- Preheat the oven to 375 degrees. Line a medium size baking sheet with parchment paper.
- In a small bowl, mix together the pumpkin puree, brown sugar, maple syrup, and pumpkin spice.
- Unroll 1 tube of crescent dough on a cutting board. Roll or pinch the dough so it’s one full sheet. Cut the dough in half so you have two identical rectangles. Repeat this again with the other tube of dough.
- Evenly spread the pumpkin mixture over two of the dough rectangles.
- Place the other dough halves on top of the mixture, aligning the edges.
- Using a pizza cutter or sharp knife, cut the dough into ¾ inch strips. (Tip: I cut the strips along the long side of the rectangle so I had shorter length strips)
- Transfer the strips to the parchment-lined baking sheet.
- Twist each strip by holding one end in place and twisting the other end two or three times. If you are making longer strips, then add a couple more twists.
- Brush melted butter generously over each twist.
- Mix together the sugar and cinnamon, then sprinkle evenly over each twist.
- Bake for 8-11 minutes until golden brown.
- Serve warm or at room temperature with whipped cream or an ice cream of your choice.
Notes
These twists can be stored in an airtight container once they’ve completely cooled. They will last a couple of days.
Serve with whipped cream for a classic pumpkin pie taste or pair it with ice cream or tea for that cozy fall flavor!