We've had pumpkin muffins and pumpkin bread, but let's try these new cinnamon pumpkin twists that use a delicate dough that's not a bread and not a cookie but fun to dip and eat anytime.
In a bowl, mix the sugar, nuts and cinnamon. Set aside.
In another bowl mix the cream cheese and butter with an electric mixer until lighter and a little fluffy. Add the pumpkin and mix well.
Add the flour and mix with a spoon until all combined.
Transfer the dough to a large sheet of plastic wrap and chill 30 minutes.
Preheat the oven to 350.
Unwrap your dough and divide it in half.
Flour your countertop lightly and roll with a floured rolling pin or glass to about 1/2" thick (about a 12" circle) or a little less. Sprinkle with half the cinnamon sugar on and lightly press it on.
Cut strips about an inch thick and twist. It's okay if some of the filling falls out. You can sprinkle it back on.
Transfer to an ungreased baking sheet.
Bake 17-19 minutes until golden and firmer--rotating pans halfway through.Cool on pans 5 minutes then transfer to a rack to cool. Cookies will firm even more as they cool so don't overbake them.