In a medium bowl combine flour, baking powder, baking soda, nutmeg and salt.
In a small bowl combine 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 surfaces. Knead dough gently for 10 to 12 strokes. Divide dough in half. Roll each half to a 10-inch circle. Cut each circle in 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 sheet. Curve ends of rolls slightly to form a crescent shape.
Combine the granulated sugar and cinnamon; sprinkle over crescents. Bake in a 400 degree oven for 9 to 11 minutes or until golden brown. Serve warm. Make 16 rolls.
Note: Prepare, bake and cool rolls. Freeze in freezer container or bag for up to one month. Wrap frozen rolls in foil and thaw at room temperature for 2 hours; reheat in a 375 degree oven for 3 to 5 minutes.