Instructions: The flavor of these biscuit-like rolls will remind you of pumpkin pie.

In a medium 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 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. Combine the granulated sugar and cinnamon; sprinkle over crescents. Bake in a 400F. 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 375F. oven for 3 to 5 minutes.

These were very easy and quick to put together. Kids would have fun rolling them into the crescent shape. Tasted very good!!

NOTES : This was part of dinner tonite. They were very tasty. I think that they are too small and less could have been made and enjoyed. As they are they are mini-crescent rolls ... but they do taste very good!!

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