Pumpkin Pie Twists

YUM

Oct 13

These pumpkin pie twists are so damn good. First off, I love Cool Whip. If there’s Cool Whip involved, I’m in. Second, when it comes to pumpkin pie, the best bites have Cool Whip and a little crust. If you're a baker, you know how hard it can be to get a crispy pumpkin pie crust! These pumpkin pie twists are like the best bites of pumpkin pie, but without the time and effort of making a whole pie from scratch.

Preheat oven to 375 degrees and line a baking sheet with parchment paper.

Ingredients:

1 can of crescent roll dough
1/2 cup pumpkin puree
1/4 cup brown sugar
1 Tbsp maple syrup
1 tsp pumpkin spice
2 tsp melted butter
1 Tbsp sugar
1/2 tsp cinnamon
Cool Whip or icing (optional)

Step 1. In a large bowl, mix pumpkin puree, brown sugar, maple syrup and pumpkin spice.

Step 2. Unroll crescent dough onto a cutting board. Cut dough in half so you have two identical rectangles and lay them side by side.

Step 3. Evenly spread the pumpkin mixture over both rectangles of dough.

Step 4. Place a rectangle of dough on top of the other rectangle, so the pumpkin is sandwiched between the dough. Line up all edges!

Step 5. Use a pizza cutter to cut the dough into ¾ to 1-inch wide strips.

Step 6. Transfer the strips to the lined parchment paper sheet. Twist each strip by picking up one end and twisting it twice, then picking up the other end and twisting 2-3 times.

Step 7. Brush melted butter onto pumpkin twists.

Step 8. Combine cinnamon and sugar. Sprinkle evenly over the buttered twists.