Ingredients

• 1-3/4  cups all-purpose flour
• 1  teaspoon baking powder
• 1/4  teaspoon baking soda
• 1/4  teaspoon ground nutmeg
• 1/8  teaspoon salt
• 3/4  cup canned pumpkin
• 3  tablespoons cooking oil
• 2  tablespoons brown sugar
• 2  teaspoons granulated sugar
• 1/4  teaspoon ground cinnamon

Directions

1. In a medium mixing bowl combine flour, baking powder, baking soda, nutmeg, and salt.

2. 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.

3. Line a large baking sheet with foil. Turn dough out onto a lightly floured surface. Knead dough gently for 10 to 12 strokes. Divide dough in half. Roll each half to a 10-inch 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 sides down, about 2 inches apart, on the prepared baking sheet. Curve ends of rolls slightly.

4. Combine the granulated sugar and cinnamon; sprinkle over crescents. Bake in a 400 degree F. oven for 9 to 11 minutes or until golden brown. Serve warm. Makes 16 rolls.

Make-Ahead Tip: Prepare, bake, and cool rolls. Freeze in a freezer container or bag up to 1 month. Wrap frozen rolls in foil and thaw at room temperature for 2 hours; reheat in a 375 degree F. oven for 3 to 5 minutes.