Recipe Type: Dessert
1 store bought sheet puff pastry, large
0.666667 cup pumpkin pix mix
1 cup pecans, rough chopped
1 egg, beaten for egg wash
2 ounce cream cheese
1 tablespoon whole milk
1 cup confectioners sugar
1 tablespoon maple syrup
1 tablespoon orange sanding sugar
Preheat the oven to 400 degrees.
Place the puff pastry longways horizontally on a large wooden cutting board. Use an offset spatula to spread the pumpkin pie mix over the dough, leaving a half-inch clearance at the top. Sprinkle the pecans over the pumpkin spread.
Brush the exposed half-inch dough strip with the egg wash.
Loosely roll the roll starting with the side closest to you.
Cut the roll into 9 equal pieces.
Place the pinwheels in a Copper Chef, filling side up.
Bake until golden brown, about 40-1 hr minutes.
To make the glaze, combine all ingredients in a medium-sized bowl until smooth.
Generously spoon the glaze over the hot pumpkin rolls. Garnish with orange sanding sugar. Serve warm.