GF Pumpkin Pie Twists
Need a little more pumpkin in your life? Pumpkin Pie Twists serve up a sweet treat with warm spice flavors and a cream cheese icing. Enjoy these with a cup of coffee or tea.
GF Pumpkin Pie Twists
Serving: Makes approximately 12 twists.
Ingredients
For the Dough:
- 1 recipe of Better Batter's crescent rolls (1/4 c unsalted butter at room temperature, 3/4 c sour cream, 4 oz Better Batter All-Purpose Flour, and I also added 1/2 tsp salt to this dough for a flavor boost)
- Extra flour for rolling
- 1 c pure pumpkin puree
- 2 Tbl brown sugar
- 3 Tbl unsalted butter, melted
- 3 tsp pumpkin pie spice, divided
For the Icing:
- 1/4 c unsalted butter, room temperature
- 2 oz cream cheese, room temperature
- 1 c Powdered Sugar
- 1/2 tsp vanilla extract
- 1-2 tsp milk
Instructions
Prepare the Dough. In the bowl of a stand mixer, combine the butter, sour cream (or alternative as listed on the recipe link), flour, and salt to form dough, beating for 1-2 minutes. Wrap in plastic wrap and chill at least 2 hours.
Mix up the Pumpkin Filling. In a small bowl, combine the pumpkin puree, brown sugar, and 1 1/2 tsp pumpkin pie filling. Stir well.
Preheat and Prepare the Pan. Preheat the oven to 375 degrees and line a baking sheet with a piece of parchment paper. Set aside.
Shape the Dough. Sprinkle flour liberally on a a dough board or clean countertop. Flour your hands and rolling pin as well. Cut the dough in half and roll into a rectangle approx 8x12 or to a thickness between 1/8 and 1/4 inch. Repeat with other piece of dough.
Spread pumpkin pie filling in a thin layer on one of the pieces of dough. Top with other piece of dough and press edges together.
Brush with melted butter and sprinkle with the remaining 1 1/2 tsp pumpkin pie spice. Use a sharp knife or pizza cutter to cut strips of dough about 1 inch wide.
Transfer. Gently transfer to the prepared baking sheet and twist each strip of dough 2-3 times.
Bake. Bake for 15 -17 minutes or until lightly browned. Remove from oven and pipe icing onto the twists.
Prepare Icing. While the twists are baking, make the icing. In a medium bowl, beat together the butter and cream cheese with a handheld mixer until fully incorporated. Slowly add the powdered sugar and beat until smooth. Add vanilla and mix well. Add milk one teaspoon at a time until you reach your desired consistency.
Spoon mixture into a zip top bag and cut off a small corner to turn it into a piping bag.
Pipe icing on the top of the twists and serve the remaining icing on the side.
Adapted from Get in my Belly
