- 1 tube (8 oz) refrigerated crescent rolls
- 1 cup pumpkin purée or canned pumpkin
- 3 tbsp butter, melted
- 3 tsp pumpkin pie spice
- 1/4 cup unsalted butter, softened
- 1/4 cup cream cheese, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Preheat oven to 375 degrees F. Line baking sheet with parchment paper or silicone baking mat. Set aside. Unroll crescent dough and separate into four rectangles. Place two rectangles on baking sheet. Spread each rectangle with pumpkin purée and top with one of the remaining rectangles. Press edges of dough together to seal. Brush melted butter over rectangles and sprinkle with pumpkin pie spice. With a pizza cutter or sharp knife, cut each rectangle into six strips. Hold each strip by its ends and twist, then arrange twists on cookie sheet and sprinkle with pumpkin pie spice. Bake for 8 to 10 minutes.
While strips bake, use an electric mixer on medium speed to beat together the butter and cream cheese. Reduce mixer speed to low and add powdered sugar; beat until smooth and creamy. Beat in the vanilla extract. Fill a zip-lock bag with cream cheese icing, close bag securely, and snip off a corner of the bag. Squeeze icing onto each warm pumpkin pie twist and serve.