Quick Easy Pumpkin Crescents Recipes
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
Provided by Taste of Home
Time 25m
Yield 16 rolls.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 116 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 122mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
QUICK AND EASY PUMPKIN SQUARES
With a yummy crust and pumpkin pie filling,this delicious dessert from my childhood is loved by all! My husband's boss liked it even though he doesn't like pumpkin.
Provided by FLKeysJen
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees.
- CRUST: Empty cake mix into a bowl. Cut in 1/2 cup butter until mixture forms moist even crumbs. RESERVE ONE CUP MIXTURE. Add the egg to the remaining mixture and stir until crumbled together.
- Spoon into a 9" x 13" greased pan and press lightly to form an even layer. Bake for 10 minutes and remove, but leave the oven on.
- FILLING: Beat two eggs until foamy. Beat in pumpkin, milk, spices and 1/4 cup of brown sugar. Pour on top of baked layer. (It should be liquidy but don't worry - it will bake up fine.).
- TOPPING: Combine reserved crumb mixture with 1/2 tsp cinnamon, 1/4 cup brown sugar and 1/4 cup butter. Sprinkle to form an even layer of crumbs on top of the pumpkin batter.
- Bake until custard is slightly set in the center, about 30-40 minutes. Let cool completely.
- GARNISH with whipped cream or ice cream and serve!
QUICK AND EASY PUMPKIN CRUNCH
This recipe was given to me by my sister's friends mom. It is very moist and delicious. It is great to whip up for last minute company or a pot luck. It is so quick and easy and all the ingredients are usually in always on hand. Myself and my family love it right out of the oven while its still warm. MMMMMMMMM yummy, yum,yum!
Provided by islandsweetie
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl mix pumpkin, eggs, vanilla, cinnamon and sugar together.
- Pour into a greased 9x13 baking dish.
- Sift cake mix over top of pumpkin mix.
- Drizzle melted butter over top.
- Bake for 1 hour or until top is golden brown.
Nutrition Facts : Calories 941.8, Fat 42.5, SaturatedFat 21.6, Cholesterol 145.1, Sodium 1146.8, Carbohydrate 137.2, Fiber 12.3, Sugar 70.9, Protein 7.7
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