Pumpkin Pie Twists

One of the latest and greatest pumpkin recipes that I’ve created are these Pumpkin Pie Twists. I seriously cannot get enough. They’re light enough to enjoy and not have the heavy feeling in your tummy and they’re easy enough that literally, anyone can make them.

Course Dessert, Snack

Cuisine American

Keyword pumpkin pastry, pumpkin pie twists

Prep Time 10

Cook Time 10

Total Time 20

Servings Twists

Calories 186kcal

Author Jennifer

Ingredients

PUMPKIN PIE TWISTS:

1 can 8 oz crescent rolls
½ cup pure pumpkin puree
3 Tablespoons butter melted
3 teaspoons pumpkin pie spice

CREAM CHEESE ICING:

¼ cup unsalted butter softened
¼ cup cream cheese softened
1 cup powdered sugar
½ teaspoon vanilla extract

Instructions

Preheat oven to 375F degrees. Line baking sheet with parchment paper or silicon baking mat. Set aside.
Unroll crescent dough and lay down as 4 rectangles on prepared baking sheet.
Spread pumpkin onto 2 of the rectangles.
Place the other 2 rectangles on top of the pumpkin. Press edges together.
Brush melted butter on top of rectangles. Sprinkle with pumpkin pie spice.
Using a pizza cutter, cut both rectangles into 6 strips.
Twist each strip a few times and sprinkle with remaining pumpkin pie spice. Bake for 8-10 minutes.

MAKE CREAM CHEESE ICING:

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar until smooth and creamy. Beat in the vanilla extract.
Fill a zip-lock bag with cream cheese icing, lock it shut and snip off a corner of the bag. Ice tops of each pumpkin pie twist and enjoy. Simply throw the bag away when finished.

Notes

You might have some extra cream cheese icing leftover if you do you can put the leftover icing into a bowl and use it as a dip. Because you can never have enough cream cheese icing!

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