1 tube refrigerated crescent roll dough

1/2 cup pumpkin puree

1/4 cup brown sugar

1 tablespoon maple syrup

1 teaspoon pumpkin spice

2 tablespoons melted butter

1 tablespoon sugar

1/2 teaspoon cinnamon

Whipped cream, for dipping (optional)

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Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Mix pumpkin puree, brown sugar, maple syrup, and pumpkin spice in a bowl.
Unroll crescent roll dough and cut in half to form two rectangles.
Spread pumpkin mixture evenly over one rectangle and place the second rectangle on top.
Slice into strips about ¾ inch wide using a pizza cutter.
Transfer strips to the baking sheet and twist each one by rotating both ends in opposite directions.
Brush with melted butter and sprinkle with the cinnamon-sugar mixture.
Bake for 8–11 minutes until golden brown and fragrant. Serve warm with whipped cream if desired.

Drizzle with cream cheese glaze or melted white chocolate for extra sweetness.

Top with chopped pecans or walnuts before baking for added crunch.

Swap maple syrup for honey or caramel sauce to vary the flavor.

Use puff pastry instead of crescent dough for extra flakiness.

Best enjoyed fresh but can be stored and reheated.