Easy Pumpkin Pie Twists

In honor of Thanksgiving later this week, I thought these easy pumpkin pie twists were a perfect dessert to make. They are SO delicious and seriously simple.

Ingredients

• Refrigerated crescent roll dough- 1 tube
• 1/2 cup pumpkin puree
• 1/4 cup brown sugar
• 1 TBSP maple syrup
• 1 TSP pumpkin spice
• 2 TBSP melted butter
• 1 TBSP sugar
• 1/2 TSP cinnamon

Instructions

• Preheat the oven to 375F. Line a baking sheet with parchment paper.
• In a small bowl, mix together the pumpkin puree, brown sugar, maple syrup and pumpkin spice.
• Unroll crescent dough on a cutting board. Cut the dough in half so you have two identical rectangles and lay them beside each other.
• Evenly spread the pumpkin mixture over one of the rectangles of dough.
• Place the second rectangle of dough on top of the first rectangle of dough (so the pumpkin mixture is sandwiched between them). Make sure you line up all the edges.
• Use a pizza cutter to cut the dough into strips approximately 3/4 inch wide.
• Transfer the strips to the parchment lined baking sheet.
• Twist each strip by picking up one end and twisting it twice, then picking up the other end and twisting it another 2 or 3 times.
• Brush melted butter generously over each twist.
• Mix together the sugar and cinnamon then sprinkle evenly over each twist.
• Bake at 375F for 8-11 minutes until golden brown.