Autumn In A Bite

When you think of this time of year I'm guessing many things come to mind, but I bet  if someone says "autumn foods" one and one thing alone pops into your head...pumpkin! Sure we enjoy pumpkin flavored things year round, but let's face it, they never taste as good as they do from about October 1st to December 31st. (Yes, I realize Thanksgiving is the big holiday where pumpkin is the star, but in my family we enjoy pumpkin pie every Christmas Day, so our season is extended!) From carving them into spooky scenes and then making Roasted Pumpkin Seeds to buying every last can of pumpkin puree' we can gets our hands on, fall is definitely when pumpkin has it's moment in the spotlight. So when I saw these on Pinterest I knew I had to try them with my very first can of pumpkin of the season. Now I will be totally honest with you, mine do not look like the originals, those were much prettier, but hey, they still taste fabulous and my "boys" didn't had never seen them so they thought I was a genius! To me, these taste like a mini pumpkin pie with the perfect amount of icing. I'm such a sucker for icing. You could put it on a gym sock and I'd eat it! If you're having a Halloween party, these would be the perfect little bite, or even as a treat for your child's class (if your school allows that). Or better yet, if you are planning a huge Thanksgiving buffet, why not make a few batches of these instead of pies that take so much effort? You could make a ton of these in the time it would take you to make just a few big pies. I hope you are enjoying all your favorite fall flavors (yeah, try saying that 5 times fast), including everyone's number one!

Mini Pumpkin Crescent Bites From Baked In

1 (8ct) can crescent rolls

4 TBS butter, melted

1 TBS brown sugar

1 c. pumpkin puree

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/2 c. powdered sugar

1 TBS milk

1/4 tsp vanilla extract

Preheat oven to 375. In a small bowl combine melted butter, brown sugar, cinnamon, ginger, cloves and nutmeg. Stir well. Lay out crescent rolls into 4 rectangles. Crease perforations with finger sealing closes. Using a pastry brush, equally brush the butter mixture over each rectangle. Then spoon an equal amount of pumpkin onto each (about 1/4 cup). Spread out using a spatula. Carefully roll up each rectangle and cut into 1 inch pieces. Lay each piece into a section of a muffin tin. Bake for 16-19 minutes until browned. While cooking, combine powdered sugar, vanilla and milk. Stir well. When bites are done cooking, remove to a cooling rack. Cool for 10 minutes. Drizzle with icing. Allow to set. Drizzle with a touch more icing and serve.

Shared on Miz Helen's Country Cottage Oct. 18, 2012
Shared on The Country Cook Oct. 19, 2012

Pumpkin at Very Good Recipes