There it was, the morning of Halloween. I had said I would bring sugar cookies over for our family get-together, however, when I got up I realized I was short a few key ingredients. Did I mention it was pouring down rain? Being a Southern California girl I’m sometimes a little bit of a wimp…not wanting to run out in the rain for a few sticks of butter. So I opened the refrigerator and pantry and decided to see what I could come up with. I found crescent rolls I was going to use later in the week, and I knew I had a can of pumpkin…BAM – pumpkin cheesecake twists were born!
This was a super easy recipe to throw together. Not overly sweet by any means, with the perfect blend of pumpkin and autumn spices all brought together with a cream cheese glaze. YUM!
Here’s what you’ll need:
- 2 packages refrigerated crescent rolls
- 4 oz. softened cream cheese
- 1/2 cup pumpkin puree
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp.vanilla
- 2 T melted butter
- 2 T sugar
- 1 tsp. pumpkin pie spice
- 2 T cream cheese (softened)
- 2 T butter (softened)
- 1/2 cup powdered sugar
- 1/4 tsp. vanilla
Preheat your oven to 375° F.
In a bowl, blend your softened cream cheese, pumpkin puree, pumpkin pie spice and vanilla until light and fluffy. Set aside.
Place parchment paper or wax paper on a baking sheet. Open your two packages of crescent rolls. Divide your packages into 4 rectangles each (for a total of 8 rectangles). Lay out 4 of your rectangles onto the parchment paper and pinch the seams together lightly.
Spread a thin layer of the pumpkin cheesecake mixture evenly onto your rectangles.
Top with your remaining rectangles.
Lightly brush the tops of your rectangles with melted butter and then sprinkle with the pumpkin pie sugar mixture. Using a pizza cutter or sharp knife, cut each rectangle length wise into 4 parts.
Twist each section.
So fun, right?!
Bake for 10 – 12 minutes. You want the tops to be golden brown. While those are baking, you can make your glaze. In a small bowl mix your cream cheese, butter, powdered sugar and vanilla until creamy.
As you can see mine are a tad bit crowded. Truthfully I was in a hurry and I didn’t want to take the time to divide up my twists. Luckily my twists easily separated using my little metal spatula so all was good!
Smother your warm twists with your cream cheese glaze.
And then taste one while it’s nice and fresh from the oven! These were so simple and so tasty. I will definitely be making them again. The nice thing about these is they are great for dessert or as a sweet holiday brunch treat.
PS – Looking for more pumpkin-inspired recipes? I’ve got you covered: