5 Ingredient Puff Pastry Twists - Pumpkin Spice
An easy fall treat using crescent dough, puréed pumpkin, sugar and spices!
Servings 8 Twists
For the Twists:
- 1 refrigerated crescent roll dough one tube
- ½ cup pumpkin puree
- ¼ cup brown sugar
- 1 teaspoon pumpkin spice
- 2 Tablespoons melted butter
For the Coating:
- 1 Tablespoon sugar
- ½ teaspoon pumpkin spice or cinnamon
- Whipped cream Optional, for serving
Preheat the oven to 375F.
Line a baking sheet with parchment paper.
In a bowl, mix together the pumpkin puree, brown sugar, and pumpkin spice.
Unroll crescent dough. Cut the dough in half so you have two identical rectangles side by side.
Spread the pumpkin mixture over one of the dough rectangles.
Place the second dough rectangle on top of the first rectangle so the pumpkin mixture is sandwiched between them. Line up all the edges.
Use a pizza cutter to cut the dough into strips approximately ¾ inch wide.
Twist each strip one by one and place onto the baking sheet.
Brush the melted butter over each twist.
Mix together the sugar and pumpkin spice or cinnamon and sprinkle over each twist.
Bake the pumpkin pie twists at 375F for 8-11 minutes or until golden brown. Serve with whipped cream for dipping.
Calories: 76kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 55mg | Potassium: 41mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2471IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg