Glazed Pumpkin Crescents

Glazed Pumpkin Crescents

Yeast.  It makes all my favorite things.  Beer.  Bread. Any other spontaneously fermented goodies.  And yet, it scares me.

Like tempering chocolate, making caramel, experimenting with bread – I’ve had mixed results.  Those yeast guys are just so darned fussy and precise.  Imagine that.

But I think I’ve got the hang of it, knock on wood.  I think I’ve cultivated enough respect and patience to see the results I desire.

So with that introduction, here is a great roll to serve on your Thanksgiving table.

Spiced Pumpkin Crescent Rolls

I teased with this picture about a month ago, and rather than rush her into the pumpkin mania I thought she’d be better suited to your Thanksgiving recipes.

This recipe makes A TON.  Seriously, be prepared to feed an army or give a dozen or so to your favorite neighbors.

This comes from a super awesome, and somewhat antiquated auction find, the Betty Crocker’s Step by Step Cookbook.  Look at that thing.  It’ screams vintage, and I like it!

The recipe calls for prunes, but I went with dates.

I tried the rolls in about 10 different sizes.  I say go for smaller, they cook faster, and more evenly, but you’ll wanna check the bottoms so they don’t burn, as the filling will seep out a bit and caramelize.

These little gems are soft, fragrant, spicy, flavorful, and ever so slightly sweet… yum! Spiced Pumpkin Crescent Prep

Glazed Pumpkin Crescents

1 package active dry yeast

1 cup warm water (105-115 degrees)

1 cup canned pumpkin

1/2 cup shortening

1 egg

1/3 cup packed brown sugar

1 1/2 teaspoons salt

5-6 cups all-purpose flour

1 cup pitted prunes, chopped (I used dates)

1/4 cup water

Butter, softened

Spice Glaze (recipe follows)


Dissolve yeast in 1 cup warm water in large bowl.  Stir in pumpkin, shortening, egg, brown sugar, salt and 3 cups of flour; beat thoroughly.  Stir in enough remaining flour to make dough easy to handle.  Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.  Place in greased bowl; turn greased side up.  Cover; let rise in warm place until double, about 1 1/2 hours.

Heat prunes and 1/4 cup water until thickened, about 5 minutes.  Punch down dough; divide into 3 parts.  Roll each part into 12-inch circle.  Spread with prune mixture.  Cut into 12 wedges.  Roll up each wedge, beginning at rounded side.  Place with points underneath on greased baking sheet; curve to form crescents.  Brush with butter.  Let rise until double, about 1 hour.  Heat oven to 400 degrees.  Bake until golden brown, 15-20 minutes.  Spread with Spice Glaze.

Spice Glaze

Mix 1 1/2 cups powdered sugar, 1/2 teaspoon pumpkin pie spice and 1 to 2 tablespoons orange juice until smooth and of desired consistency.

Pumpkin Crescents

4 thoughts on “Glazed Pumpkin Crescents

  1. Pingback: Strawberry, Caramel, and Chocolate filled Crescent Rolls | Eating My Feelings

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