Ingredients

For the dough:

• 1 recipe of Better Batter's crescent rolls (1/4 c unsalted butter at room temperature, 3/4 c sour cream, 4 oz Better Batter All-Purpose Flour, and I also added 1/2 tsp salt to this dough for a flavor boost)
• Extra flour for rolling
• 1 c pure pumpkin puree
• 2 Tbl brown sugar
• 3 Tbl unsalted butter, melted
• 3 tsp pumpkin pie spice, divided

For the icing:

• 1/4 c unsalted butter, room temperature
• 2 oz cream cheese, room temperature
• 1 c Better Batter Corn-Free Powdered Sugar
• 1/2 tsp vanilla extract
• 1-2 tsp milk

Instructions

Prepare the dough. In the bowl of a stand mixer, combine the butter, sour cream (or alternative as listed on the recipe link), flour, and salt to form dough, beating for 1-2 minutes. Wrap in plastic wrap and chill at least 2 hours. Mix up the pumpkin filling. In a small bowl, combine the pumpkin puree, brown sugar, and 1 1/2 tsp pumpkin pie filling. Stir well. Preheat and prepare the pan. Preheat the oven to 375 degrees and line a baking sheet with a piece of parchment paper. Set aside. Shape the dough. Sprinkle flour liberally on a a dough board or clean counter top. Flour your hands and rolling pin as well. Cut the dough in half and roll into a rectangle approx 8x12 or to a thickness between 1/8 and 1/4 inch. Repeat with other piece of dough. Spread pumpkin pie filling in a thin layer on one of the pieces of dough. Top with other piece of dough and press edges together. Brush with melted butter and sprinkle with the remaining 1 1/2 tsp pumpkin pie spice. Use a sharp knife or pizza cutter to cut strips of dough about 1 inch wide. Gently transfer to the prepared baking sheet and twist each strip of dough 2-3 times. Bake. Bake for 15 -17 minutes or until lightly browned. Remove from oven and pipe icing onto the twists. Prepare icing. While the twists are baking, make the icing. In a medium bowl, beat together the butter and cream cheese with a handheld mixer until fully incorporated. Slowly add the powdered sugar and beat until smooth. Add vanilla and mix well. Add milk one teaspoon at a time until you reach your desired consistency. Spoon mixture into a zip top bag and cut off a small corner to turn it into a piping bag. Pipe icing on the top of the twists and serve the remaining icing on the side. Makes approximately 12 twists. Adapted from Get in my Belly