I have always loved baking treats that are both comforting and visually delightful, and mini pumpkin pie croissants are one of my absolute favorites. The first time I made them, the warm aroma of pumpkin, cinnamon, and buttery pastry filled my kitchen, instantly transporting me to cozy autumn mornings. These little croissants combine the flaky texture of golden pastry with the creamy, spiced pumpkin filling, making them irresistible for breakfast, dessert, or even a snack with tea or coffee.

You will love this recipe because it’s the perfect balance between sweet and spicy, with the pumpkin puree providing a naturally rich flavor that pairs beautifully with the tender croissant layers. Each bite offers a harmonious mix of softness and crunch, creating a delightful eating experience. Additionally, the recipe is forgiving, which means you don’t have to be an expert baker to achieve impressive results.

These mini pumpkin pie croissants are versatile. You can serve them at holiday gatherings, casual brunches, or even as a fun treat for kids. You can also adjust the spice levels to your liking, add a drizzle of icing for extra sweetness, or sprinkle some nuts on top for added texture. Their compact size makes them easy to share or pack in lunchboxes.

Affordability is another reason I love this recipe. Using simple ingredients that are easy to find in most kitchens, you can create an elegant and delicious treat without breaking the bank. A few pantry staples like pumpkin puree, sugar, spices, and pre-made croissant dough transform into something truly special.

Ingredients for Mini Pumpkin Pie Croissants:

1 can (about 15 oz) pumpkin puree
1 tablespoon cornstarch
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 package pre-made croissant dough
1 tablespoon butter, melted
1 teaspoon vanilla extract
Optional: powdered sugar for dusting

How to Prepare Mini Pumpkin Pie Croissants

Preparing these mini pumpkin pie croissants is simple, quick, and incredibly satisfying. By following each step carefully, you’ll achieve flaky, golden croissants filled with rich, spiced pumpkin filling that everyone will love.

Step-by-Step Instructions

Preheat the Oven: Start by preheating your oven to 375°F (190°C). Ensure the oven is fully heated before placing the croissants inside, so they bake evenly and achieve a golden-brown finish.
Prepare the Pumpkin Filling: In a medium saucepan over medium heat, combine the pumpkin puree, brown sugar, cornstarch, and all the spices (cinnamon, nutmeg, ginger, and cloves). Stir constantly to prevent lumps.
Cook Until Thickened: Continue stirring for about 5–7 minutes until the mixture becomes slightly thick and creamy. Remove from heat and stir in the vanilla extract and melted butter for added richness. Allow the filling to cool for at least 10 minutes.
Prepare the Croissant Dough: Unroll the pre-made croissant dough onto a clean surface. Gently press the seams together if needed and cut each triangle into smaller, bite-sized portions, depending on how mini you want your croissants.
Fill the Croissants: Spoon about 1–2 teaspoons of the pumpkin filling onto the wide end of each dough triangle. Be careful not to overfill, as it may leak during baking.
Roll the Croissants: Starting at the wide end, carefully roll each triangle toward the pointed end, encasing the pumpkin filling inside. Slightly curve the ends inward to create the classic croissant shape.
Prepare for Baking: Place the filled croissants on a parchment-lined baking sheet, ensuring there’s space between each one. Brush the tops lightly with melted butter to enhance browning.
Bake: Bake in the preheated oven for 12–15 minutes, or until the croissants are puffed and golden brown. Keep an eye on them in the last few minutes to avoid over-baking.
Cool Slightly: Once baked, allow the croissants to cool for about 5 minutes on a wire rack. This helps the filling set slightly while keeping the pastry flaky.
Optional Decoration: Dust the tops with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk for added sweetness.

Tips for Quick, Easy, and Customizable Croissants

These croissants are popular with both kids and adults, making them perfect for parties or holiday gatherings.
You can add finely chopped nuts or chocolate chips to the pumpkin filling for variety.
For a quicker version, use pre-spiced pumpkin pie filling, but ensure it’s thick enough to prevent leaking.
The recipe can be doubled or halved depending on the number of croissants you want to make.

By following these steps, you’ll enjoy a batch of perfectly baked mini pumpkin pie croissants that are flaky, flavorful, and visually appealing.

Mini Pumpkin Pie Croissants

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These mini pumpkin pie croissants combine flaky, buttery pastry with creamy, spiced pumpkin filling. Perfect for breakfast, dessert, or snack time, they are versatile, easy to make, and loved by many.

Author: Lura Skye
Prep Time: 15
Cook Time: 15
Total Time: 30 minutes
Yield: 16 1x

Instructions

Preheat oven to 375°F (190°C).
In a medium saucepan, combine pumpkin puree, brown sugar, cornstarch, cinnamon, nutmeg, ginger, and cloves. Stir constantly over medium heat until thickened, about 5–7 minutes.
Remove from heat and stir in melted butter and vanilla extract. Let the filling cool for 10 minutes.
Unroll croissant dough on a clean surface and cut each triangle into smaller portions if desired.
Spoon 1–2 teaspoons of pumpkin filling onto the wide end of each triangle.
Roll triangles from the wide end to the pointed end, gently curving the ends inward.
Place filled croissants on a parchment-lined baking sheet with space between them. Brush tops lightly with melted butter.
Bake for 12–15 minutes until golden brown and puffed.
Allow croissants to cool for 5 minutes on a wire rack.
Optional: dust with powdered sugar or drizzle with glaze before serving.

Notes

Do not overfill the croissants to prevent leaks.

The filling can be customized with nuts, chocolate chips, or extra spices.

These croissants can be prepared in advance and baked just before serving.

FAQs – Mini Pumpkin Pie Croissants

1. Can I make these croissants ahead of time?
Yes, you can prepare the croissants a few hours in advance and refrigerate them before baking. Make sure to cover them lightly with plastic wrap to prevent the dough from drying out. Bake them just before serving for the best texture.

2. Can I freeze the croissants?
Absolutely. You can freeze them unbaked for up to 2 months. Place the rolled, filled croissants on a parchment-lined tray, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.

3. Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s better to use plain pumpkin puree because canned pie filling already contains sugar and spices, which may alter the taste and texture. If you do use pie filling, adjust the sugar and spices accordingly.

4. How do I prevent the filling from leaking?
Avoid overfilling the dough triangles, and make sure to roll the croissants tightly. Press the edges gently to seal the filling inside. Using a slightly thickened pumpkin mixture also helps prevent leaks.

5. Can I make these croissants vegan?
Yes, you can substitute butter with a plant-based alternative and use a dairy-free croissant dough. Ensure that any optional glaze is also vegan-friendly.

6. Can I add extra flavors to the pumpkin filling?
Certainly! You can mix in a little maple syrup, chopped nuts, or even a hint of orange zest to give the filling an extra layer of flavor.