living a well tended life... at any age

cookie jar: pumpkin cheesecake twists

Am I the only one who gets annoyed with the fact that SOOOOOO many pumpkin recipes call for less than a full can of pumpkin?

Tell me I’m not.

And am I the only one who carefully wraps up that partially used can, pops it in the fridge (for future fabulous treats), and then promptly forgets about it?

Tell me I’m not.

This sneakily addictive recipe takes care of this problem quite nicely.

Pumpkin Cheesecake Twists l sherisilver.com

Super easy and really delicious, these “twists” found their way into our breakfasts, after-school snacks and late-night nibbles – till they were (all too quickly) gone.

Pumpkin Cheesecake Twists l sherisilver.com

Which was FINE. Because I soon found myself with a partially used can of pumpkin puree a week later.

Don’t you love when that happens?

Pumpkin Cheesecake Twists l sherisilver.com

Pumpkin Cheesecake Twists
adapted from Deliciously Sprinkled

(1) 8-ounce can crescent rolls
1/4 cup pumpkin puree
3 ounces cream cheese, room temperature
1/4 cup granulated sugar
2 teaspoons pumpkin pie spice, divided
1/2 teaspoon vanilla
salt
2 tablespoons butter, melted
raw sugar, for sprinkling (optional)
1 cup confectioner’s sugar
1 tablespoon milk

Pre-heat the oven to 375; line a baking sheet with parchment paper.

On another piece of parchment (or wax) paper, separate the crescent roll dough into 4 rectangles and pinch the seams together.

Beat the pumpkin, cream cheese, granulated sugar, 1 teaspoon pumpkin pie spice, vanilla and pinch of salt. Spread the mixture onto 2 of the rectangles, leaving a border. Top with remaining 2 rectangles and pinch to seal. Brush with melted butter. Cut each rectangle into 6 strips. Working with one strip at a time, twist and transfer to your prepared baking sheet. Repeat with remaining strips. Sprinkle with raw sugar, if using, and bake for 10 minutes. Transfer to a wire rack and let cool.

Whisk the confectioner’s sugar, milk and remaining teaspoon pumpkin pie spice in a small bowl till thick and smooth. Transfer to a ziploc or disposable pastry bag and snip an opening in the corner. Place the wire rack with the twists on a piece of wax paper or tin foil. Drizzle the tops of the twists with the icing and let set before serving (refrigerate any leftovers!).

(print this recipe)


This delicious recipe brought to you by Sheri Silver
http://sherisilver.com/2017/10/31/cookie-jar-pumpkin-cheesecake-twists/

You can find more cookies on my Pinterest board, and I just made a new board for everything pumpkin!

Pumpkin Cheesecake Twists l sherisilver.com

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