Remove the croissant dough from package and arrange to dough in rectangles, You will do this by not separating the triangles and then will your fingers smoothing the joints of the dough together to form a connected rectangular piece.

You will spread on one rectangle piece of dough pumpkin puree to the amount of your liking. I encourage you to spread a fairly liberal amount on if you really like pumpkin and less if you want it more subtle.

Sprinkle the pumpkin with pumpkin pie spice and sugar to your liking.

Then place another rectangular piece of dough on top of the pumpkin spread one. Spread a light layer of butter on top of this layer and sprinkle with more sugar and pumpkin pie spice.

Cut each rectangle into 3 thin strips about an 1.5 inch wide and twist.

Bake at 375 degrees for 8-10 minutes.

To make the frosting : mix the powdered sugar, softened light cream cheese, butter and vanilla together with a mixer. I placed it then in a frosting bag and drizzled it on my baked pumpkin twists.

Top with pecans and you are ready to enjoy a simple fall treat!