Mini Pumpkin Pie Croissants
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.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 16 1x
Ingredients
Scale
- 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
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.
Find it online: https://quickrecipetricks.com/mini-pumpkin-pie-croissants/