Ingredients
Scale
- For cake:
- 3/4 cup canned pumpkin
- 1/3 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1 egg, separated
- 1/2 cup chopped pecans
- 1 can Pillsbury refrigerated crescent dinner rolls
- For glaze:
- 1/2 cup powdered sugar
- 1 to 3 tsp milk
- 1 tbsp chopped pecans
Instructions
- Heat oven to 350. Spray cookie sheet with cooking spray.
- In a medium bowl, mix pumpkin, brown sugar, cinnamon, ginger, nutmeg, and egg yolk. Stir in 1/2 cup pecans.
- Unroll crescent rolls onto cookie sheet; firmly press edges and perforations to seal. Press to form 13X7″ wide rectangle.
- Spread filling in 3.5″ wide strip lengthwise down center of dough rectangle to within 1″ of ends.
- With scissors or sharp knife, make cuts 1″ 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 a small bowl, mix powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm coffee cake.
- Sprinkle with 1 tbsp pecans.