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
Quick & Easy Pumpkin Crescents Recipe photo by Taste of Home
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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
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.