Pumpkin-Cream Cheese Coffee Cake

Feel the fall season with a pumpkin coffee cake! Our Pumpkin-Cream Cheese Coffee Cake is equally delicious whether served warm or at room temperature.

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2 cans (8 oz. each) refrigerated crescent dough sheet s, divided

1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened

1 cup powdered sugar , divided

3/4 cup canned pumpkin

1 egg

2-1/2 tsp. pumpkin pie spice

1 tsp. vanilla

1 Tbsp. milk

1/3 cup chopped PLANTERS Pecans

1. Unroll 1 can of crescent dough; place in 13x9-inch pan sprayed with cooking spray. Press to completely cover bottom of pan.

2. Beat cream cheese and 1/2 cup sugar in medium bowl with mixer until blended. Add pumpkin; mix well. Add egg, pumpkin pie spice and vanilla; beat just until blended. Spread onto crust to within 1/4 inch of edges.

3. Unroll remaining dough; place over pumpkin mixture.

4. Bake 30 to 35 min. or until golden brown. Cool 15 min.

5. Mix milk and remaining sugar until blended; drizzle over coffee cake. Sprinkle with nuts.

Pumpkin-Cream Cheese Coffee Cake

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