Quick Easy Pumpkin Crescents Recipes

PUMPKIN PIE CRESCENTS

Steps:

• Preheat oven to 375°F and prepare a parchment-lined pan.
• Combine pumpkin pie filling, egg yolk, and pumpkin pie spice.
• Unroll crescents and place 1 slightly heaping tablespoon of pumpkin mix on each crescent.
• Starting with the large end, roll the crescent over once and slightly pinch the sides to contain the filling. Continue rolling (a little filling might leak out, that's ok). Place on the prepared pan.
• Bake 10-12 minutes or until browned.
• Meanwhile, combine glaze ingredients until smooth. Place in a small ziptop bag.
• Let crescents cool on the pan for 10 minutes. Snip off a corner of the ziptop and drizzle the glaze over the crescents. Serve warm.

PUMPKIN PIE CRESCENTS

Steps:

• Preheat the oven to 375F. Line a baking sheet with parchment paper.
• In a small bowl, mix together the pumpkin puree, sugar, egg and pumpkin pie spice.
• Unroll the crescent dough on the baking sheet, separating the triangles. Place about 1 Tablespoon of the pumpkin mixture on each triangle.
• Starting with the largest end of the dough, roll the crescent over the pumpkin mix, then slightly pinch the dough closed to keep the filling from leaking out. Continue rolling the dough into a crescent shape.
• Bake at 375F for about 10-12 minutes or until golden brown.
• For the glaze: Add a small amount of milk to the powdered sugar and stir. Continue adding small amounts of milk and stirring until the icing is a good consistency. If the icing is too thick, add more milk. If it's too thin, add more powdered sugar. Mix until smooth.
• Pour the icing into a plastic zip bag.
• After the pumpkin pie crescents have cooled for about 10 minutes. Cut off a small corner from the zip bag and drizzle the glaze over the crescents.
• Serve warm and enjoy!

PUMPKIN DINNER CRESCENTS

Steps:

• In large bowl, mix 1 cup of the flour, the yeast, brown sugar, salt and pumpkin pie spice; set aside.
• In 1-quart saucepan, heat water, pumpkin and 3 tablespoons of the butter over medium heat to 120°F to 130°F, stirring occasionally. Add pumpkin mixture and egg to flour mixture. Beat with electric mixer on medium speed 3 minutes, scraping bowl occasionally. By hand, stir in just enough of the remaining 2 1/2 to 3 cups flour to make a soft dough that leaves sides of bowl. Place dough on floured surface. Knead 3 to 5 minutes or until dough is smooth and springy.
• Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover and let rise in warm place about 1 hour or until double in size.
• Place dough on lightly floured surface. Knead a few times. Shape dough into a ball, then flatten. Roll into 15-inch circle. Spread with remaining 1 tablespoon butter. Cut into 16 wedges. Roll up each wedge, starting at wide end. On ungreased cookie sheet, place rolls with points underneath and curve slightly. Cover and let rise in warm place 20 to 30 minutes or until double in size.
• Heat oven to 400°F. Bake uncovered 12 to 15 minutes or until golden brown. Serve warm.

QUICK & EASY PUMPKIN CRESCENTS

Steps:

• 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.

PUMPKIN CREAM CHEESE CRESCENTS RECIPE

Steps:

• Heat oven to 350 degrees. Lightly grease a baking sheet.
• In a small bowl, mix together cream cheese, sugars, cinnamon, and pumpkin.
• Separate dough into 8 triangles.
• In the center of each triangle, spoon a generous tablespoon onto each triangle and roll up starting with the thickest end. Place each one, point side down, on the baking sheet.
• Brush the melted butter over the top of each crescent, and then sprinkle with cinnamon and sugar.
• Bake for 10-12 minutes.

PUMPKIN CRESCENT ROLLS (OAMC)

Steps:

• In a med mixing bowl combine flour, baking powder, baking soda, nutmeg, and salt.
• In a small mixing bowl combine the pumpkin, oil, and brown sugar.
• Add pumpkin mixture to dry mixture stirring with a fork until combined.
• Form into a ball.
• Line a large baking sheet with foil.
• Turn dough out onto a lightly floured surface.
• Knead dough gently for 10-12 strokes.
• Divide dough in half.
• Roll each half to a 10" circle.
• Cut each circle into 8 wedges.
• To shape begin at the wide end of each wedge and loosely roll toward the point.
• Place point down about 2" apart on greased baking sheet curving ends slightly.
• Combine the granulated sugar and cinnamon sprinkle over crecents.
• Bake 400F for 9-11 min or until golden brown.
• Serve warm Make ahead tips: Prepare, bake and cool rolls.
• Freeze in a freezer container or bags up to 1 month.
• Wrap frozen rolls on foil and thaw at room temp for 2 hours.
• Reheat in a 375F oven for 3-5 min.