Description
Pumpkin pie twists weave nostalgic autumn comfort into a playful pastry dance. Crisp spirals of warm spices and buttery dough invite sweet seasonal memories while delivering pure dessert delight to your plate.
Ingredients
Scale
Main Ingredients:
- 1 can (8 ounces/226 grams) crescent rolls
- 1/2 cup (120 ml/113 grams) pure pumpkin puree
Spices and Seasonings:
- 3 teaspoons pumpkin pie spice
Wet Ingredients:
- 3 tablespoons (45 ml) butter, melted
Instructions
- Warm the oven to 375F and prepare a baking sheet with parchment paper, ensuring a clean working surface.
- Carefully separate the crescent dough and arrange into four rectangular sections on the prepared baking sheet.
- Generously apply pumpkin puree across two of the dough rectangles, creating an even layer.
- Gently position the remaining two dough rectangles directly over the pumpkin-covered sections, carefully sealing the edges to create a unified layer.
- Delicately brush melted butter across the surface of the assembled rectangles, ensuring complete coverage.
- Liberally dust the buttered surface with pumpkin pie spice, distributing the aromatic seasoning evenly.
- Using a pizza cutter, divide the layered rectangles into six uniform strips.
- Skillfully twist each strip several times, creating an elegant spiral shape and sprinkling additional pumpkin pie spice for enhanced flavor.
- Transfer the twisted strips to the oven and bake for 8-10 minutes until golden and crisp.
- While baking, prepare the cream cheese icing by whipping butter and cream cheese with an electric mixer until smooth.
- Gradually incorporate powdered sugar at low speed, blending until the mixture achieves a creamy consistency.
- Add vanilla extract and mix thoroughly to complete the icing.
- Transfer the icing to a zip-lock bag, snip a small corner, and decoratively drizzle over the warm pumpkin pie twists.
Notes
- Enhance flavor by adding a pinch of ground cinnamon or nutmeg to the pumpkin filling for deeper autumn warmth.
- Ensure crescent dough is cold but pliable when handling to prevent tearing and maintain clean rectangular shapes.
- Substitute dairy-free butter and cream cheese alternatives for a vegan-friendly version that keeps the same delicious profile.
- Prevent soggy bottoms by using a well-lined baking sheet and avoiding excess moisture in the pumpkin spread.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 150
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg