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Quick & Easy Pumpkin Crescents

These homemade goodies are simple enough for my children to help with. Sprinkled with cinnamon sugar, the yummy crescents are perfect with hot cocoa on a chilly morning.—Mindee Erickson, St. George, Utah
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    16 rolls

Ingredients

  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground ginger
  • 1-1/2 teaspoons ground cinnamon, divided
  • 3/4 cup canned pumpkin
  • 3 tablespoons canola oil
  • 2 tablespoons brown sugar
  • 2 tablespoons sugar
  • 4 tablespoons butter, melted, divided

Directions

  • Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients; stir in 1/2 teaspoon cinnamon. In another bowl, whisk pumpkin, oil and brown sugar; stir into flour mixture just until moistened.
  • In a small bowl, mix sugar and remaining cinnamon; reserve 2 teaspoons cinnamon sugar for topping. Turn dough onto a lightly floured surface; knead gently 10 times. Divide in half; roll each portion into a 10-in. circle. Brush each circle with 1 tablespoon melted butter; sprinkle with 2 teaspoons cinnamon sugar. Cut each into 8 wedges. Roll up wedges from the wide ends. Place 1 in. apart on a greased baking sheet, point side down; curve to form crescents. Brush tops with remaining butter; sprinkle with reserved cinnamon sugar.
  • Bake 9-11 minutes or until golden brown. Remove from pan to a wire rack; serve warm.
Nutrition Facts
1 roll: 116 calories, 6g fat (2g saturated fat), 8mg cholesterol, 122mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 2g protein.
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