Description
Flaky Pumpkin Pie Twists layer warmly spiced pumpkin filling between crescent dough strips, then finish with butter and cinnamon sugar. This quick fall dessert bakes in about 10 minutes and tastes delicious with whipped cream for dipping.
Ingredients
Scale
- 1 tube refrigerated crescent roll dough
- 1/2 cup pumpkin purée
- 1/4 cup packed brown sugar
- 1 tablespoon pure maple syrup
- 1 teaspoon pumpkin pie spice
- 2 tablespoons butter, melted
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- Whipped cream for dipping, optional
Instructions
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
- Combine the pumpkin purée, brown sugar, maple syrup, and pumpkin pie spice in a small bowl. Stir until smooth.
- Unroll the crescent dough on a cutting board. Press the perforated seams together to form one rectangle.
- Cut the dough rectangle in half crosswise to create two matching rectangles.
- Spread the pumpkin mixture evenly over one rectangle, leaving a narrow border around the edges.
- Place the second dough rectangle over the pumpkin filling. Match the edges and press around the outside gently.
- Cut the layered dough into strips about 3/4 inch wide with a pizza cutter or sharp knife.
- Transfer the strips to the prepared baking sheet.
- Twist one end of each strip twice, then twist the opposite end two or three more times.
- Brush every twist generously with melted butter.
- Combine the granulated sugar and cinnamon, then sprinkle the mixture evenly over the twists.
- Bake for 8 to 11 minutes, or until puffed and golden brown.
- Cool for about 5 minutes before serving with whipped cream, if desired.
Notes
- Use plain pumpkin purée rather than sweetened pumpkin pie filling.
- Keep the crescent dough cold so the strips remain easy to shape.
- Spread the filling thinly to prevent excess leakage during baking.
- Check the twists after 8 minutes because crescent dough browns quickly.
- Store cooled leftovers in an airtight container for up to 1 day at room temperature or 3 days in the refrigerator.
- Reheat refrigerated twists in a 325°F oven for 5 to 7 minutes.
Nutrition
- Serving Size: 1 twist
- Calories: 145
- Sugar: 9
- Sodium: 220
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 8