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Are you running low on time trying to make a huge Thanksgiving meal? Need something quick to bring that doesn’t make a ton? Give these twist a try. It’s super easy, they taste amazing and they are not super sweet.

Pumpkin Pie Twists

(Adapted from Deliciously Sprinkles)

 

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1 can (8 oz) crescent rolls
1/2 cup pure pumpkin puree
3 Tablespoons butter, melted
3 teaspoons pumpkin pie spice

CREAM CHEESE ICING:
1/4 cup unsalted butter, softened
1/4 cup cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract

 

PRE-STEP: 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.

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Spread pumpkin onto 2 of the rectangles.

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Place the other 2 rectangles on top of the pumpkin. Press edges together.

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Brush melted butter on top of rectangles. Sprinkle with pumpkin pie spice.

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Using a pizza cutter, cut both rectangles into 6 strips.

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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.

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With the mixer on low speed, add the powdered sugar until smooth and creamy.

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Beat in the vanilla extract.

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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.

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NOTES: Store leftovers in an airtight container at room temperature for up to 3 days.

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