Ingredients
1 tube (8 ounces) refrigerated crescent rolls1/2 cup canned pumpkin1/3 cup packed brown sugar1 tablespoon instant coffee granules2 teaspoons pumpkin pie spiceICING:1 cup confectioners’ sugar2 to 3 tablespoons brewed coffee1-1/2 teaspoons instant coffee granules
Preparation
Preheat oven to 375°. Unroll crescent dough into one long rectangle; press perforations to seal. Combine pumpkin, brown sugar, instant coffee and pie spice. Spread over dough to within 1/2-in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
Place on a parchment-lined baking sheet, cut side down. Bake until lightly browned, 14-16 minutes.
Meanwhile, combine icing ingredients. Drizzle over warm rolls. Sprinkle with additional pie spice, if desired.
