Ingredients
1/4
cup granulated sugar
1/2
teaspoon pumpkin pie spice
2
tablespoon butter
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1/3
cup canned pumpkin (not pumpkin pie mix)
1
oz cream cheese (2 tablespoons)
1/4
cup powdered sugar
1/2
to 1 teaspoon milk
Preparation
Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
In small bowl, mix 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 dough on work surface; press into 15x9-inch rectangle (if using crescent rolls, press seams to seal). Spread pumpkin evenly over dough to within 1/4 inch of edges. Sprinkle with 3 tablespoons of the sugar mixture.
Roll dough up starting at one long side; pinch seam to seal. Using 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 cookie sheet. Sprinkle with remaining sugar mixture.
Bake 28 to 32 minutes or until deep golden brown and dough is baked through center. Cool 10 minutes; remove from cookie sheet.
In small microwavable bowl, place cream cheese. Microwave uncovered on High 10 to 15 seconds to soften. Stir in powdered sugar and 1/2 teaspoon of the milk until smooth, adding additional milk until thin enough to drizzle. Using fork, drizzle on top of crescent twist.
