#fall favorite

Photos by: Kassandra Monson

Prep: 15 min

Total: 60 min

Ingredients: 8

Servings: 8

                                         INGREDIENTS

1/4 cup granulated sugar

1/2 tsp pumpkin pie spice

2 tbs butter

1-8oz can of Pillsbury refrigerated crescent roll sheet or can crescent rolls

1/3 cup canned pumpkin (NOT pumpkin pie mix)

1 oz cream cheese

1/4 cup powdered sugar

1/2-1 tsp milk

Heat over to 350 degrees F. Line cookie sheet with parchment paper. Then in a small bowl, mix the granulated sugar and pumpkin pie spice. Cut in butter, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas; set aside.

Unroll the dough, or if using rolls, press the seams to seal. Press into a 15x9-inch rectangle then spread pumpkin evenly over dough within 1/4-inch of the edges. Sprinkle 3 tbs of the sugar mixture.

Roll dough up starting at one long side; pinch seam to seal. Using a sharp knife or pizza cutter, slice dough lengthwise all the way through. Keeping cut sides up, bring ends together, twisting dough together and spiraling into 5 1/2-inch circle. Place on the cookie sheet and sprinkle with remaining sugar mixture.

Bake 28 to 32 minutes or until deep golden brown and dough is baked through center. Let cool 10 minutes before removing from cookie sheet.

In a small microwave bowl, place cream cheese. Microwave uncovered on high 10 to 15 seconds to soften. Stir in powdered sugar and 1/2 tsp of the milk until smooth, adding additional milk until thin enough to drizzle. Using a fork, drizzle on top of the crescent twist.