Ingredients
- 1-8 oz can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
- 3/4 cup canned pumpkin
- 1/4 cup brown sugar
- 1-1/2 teaspoons pumpkin pie spice
- 1 egg egg, separated
- 2 tablespoons walnuts, chopped and toastedGlaze:
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
Instructions
Heat oven to 350 degrees F. Spray cookie sheet with cooking spray.
In medium bowl, mix pumpkin, brown sugar, pumpkin pie spice, and egg
yolk.
If using crescent rolls: Unroll dough onto cookie sheet; firmly press
edges and perforations to seal. Press to form 13×7-inch rectangle. If
using dough sheet: Unroll dough onto cookie sheet. Press to form
13×7-inch rectangle. Spread filling in 3 1/2-inch-wide strip lengthwise
down center of dough rectangle to within 1 inch of ends.With sharp
knife, make cuts 1 inch apart on long sides of dough rectangle just to
edge of filling. Fold strips at an angle across filling, overlapping
ends and alternating from side to side. Beat egg white in small bowl
until foamy; brush over dough.
Bake 20 to 30 minutes or until deep golden brown. Immediately remove
from cookie sheet; place on serving platter.In small bowl, mix powdered
sugar and enough milk for desired drizzling consistency. Drizzle over
warm coffee cake. Sprinkle with 1 tablespoon pecans.
Details
Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Yield: 6 servings
WW Points Plus: 6