Quick Easy Pumpkin Crescents Recipes

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 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.

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.

QUICK AND EASY PUMPKIN PANCAKES

Steps:

• Stir flour, pumpkin, egg, sugar, salt, and pumpkin pie spice together in a large bowl until well mixed; the mixture will be thick and chunky. Add baking powder and stir until evenly distributed. Slowly pour in 1/4 cup milk while stirring; mix until all liquid is absorbed. Add more milk and stir until batter is smooth and firm, yet flows off the spoon; a wooden spoon inserted into the mixture will stand, but batter will flow when poured. Mix in pecans.
• Heat a nonstick skillet over medium heat. Scoop 1/4 cup batter for each pancake onto the skillet. Cook until edges are dry, 1 to 2 minutes; flip and cook on the other side until edges are firm, another 1 to 2 minutes.
• Place a pat of butter on each pancake as they are removed from the skillet and transferred to a plate. Sift confectioners' sugar on top.