Ingredients
1-3/4 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon baking soda1/4 teaspoon ground nutmeg1/8 teaspoon salt1/8 teaspoon ground ginger1-1/2 teaspoons ground cinnamon, divided3/4 cup canned pumpkin3 tablespoons canola oil2 tablespoons brown sugar2 tablespoons sugar4 tablespoons butter, melted, divided
Preparation
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.
