Pumpkin Pie Twists (Print Version)

# Ingredients:

01 - 1 tablespoon sugar.
02 - 1/2 teaspoon cinnamon.
03 - 1 tube of crescent roll dough from the fridge.
04 - 1/2 cup pureed pumpkin.
05 - 1 tablespoon of maple syrup.
06 - 1/4 cup of brown sugar.
07 - 2 tablespoons of butter, melted.
08 - 1 teaspoon pumpkin spice powder.
09 - Optional: whipped cream for dipping.

# Instructions:

01 - Turn the oven to 375°F (190°C) and get a baking sheet ready by covering it with parchment paper.
02 - Stir together pumpkin puree, brown sugar, maple syrup, and pumpkin spice in a small bowl until it blends smoothly.
03 - Roll the crescent dough out flat on a cutting board, and slice it down the middle to make two identical rectangles.
04 - Take one of the rectangles, and spread the pumpkin mixture over it in an even layer.
05 - Place the second rectangle right on top of the first, carefully aligning their edges to sandwich the filling.
06 - Use a pizza cutter to slice the layered dough into strips around 3/4 inch wide.
07 - Move the dough strips gently onto your prepared baking sheet.
08 - Grab one end of a strip and twist it a couple of times. Then twist the other end a few more times to make a neat shape.
09 - Use the brush to coat each twist with melted butter.
10 - Combine the cinnamon and sugar in a bowl, and sprinkle the mix evenly on each twist.
11 - Pop the twists into the oven for 8-11 minutes, or until they turn a lovely golden brown. Add whipped cream for dipping if you'd like.

# Notes:

01 - These twists are a breeze to whip up, perfect for autumn treats or festive occasions.
02 - Pair them with whipped cream or enjoy them as a tasty dessert alongside coffee.

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