Pat has a new easy and delicious recipe for you! These pumpkin butter twists are crispy on the outside and soft and gooey on the inside with the perfect amount of pumpkin spice! To take it up a notch and really get into a pumpkin pie vibe, Pat thinks you should dip these in whipped cream and hopes you will try this recipe this season!
Pumpkin Pie Sugar (one tablespoon sugar + 1/2 teaspoon pumpkin pie spice)
Directions
Roll out crescent rolls into four rectangles (press the triangles together to form the rectangles)
Spread Pumpkin Butter spread on two of the rectangles (I used about a tablespoon on each but spread on as much as you need to cover the dough with a thin layer). Top rectangles with spread with other two rectangles without and press them gently together
Cut rectangles into five strips (if you want them a little crunchier you’re can cut them each into 6 strips)
Hold each end of a strip and twist a few times. Place on baking sheet with parchment paper or baking mat
