By Jessi Hampton | Just Trying Recipes

Makes 12

8 oz tube refrigerated crescent roll dough
1/2 cup pumpkin puree
1/4 cup dark brown sugar
1 teaspoon pumpkin pie spice
2 Tablespoons melted butter
1 Tablespoon sugar + ½ teaspoon cinnamon, mixed

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Mix together the pumpkin puree, brown sugar, and pumpkin spice.

Unroll crescent dough on a cutting board making two rectangles.

Spread the pumpkin mixture over one of the rectangles.

Top the pumpkin covered dough rectangle with the remaining dough rectangle, lining up the edges.

Use a pizza cutter to cut the dough into 10 equal size strips. Gently twist each strip twice on each end or more if desired.

Transfer the twisted strips to baking sheet.

Brush melted butter over each twist. Sprinkle sugar and cinnamon mixture evenly over each twist.

Bake at 375°F for 10-12 minutes or until golden brown.

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