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Easy Pumpkin Croissants are so easy, filled with pumpkin pie mixture and drizzled with pumpkin spice glaze. They taste like little pumpkin pies, but you can eat them for breakfast! This is the perfect fall breakfast recipe.
I am all about pumpkin all the things in fall – and pumpkin croissants are like eating pumpkin pie for breakfast! We’re making these easy using puff pastry dough and a delicious fall spiced glaze for the top. They are so simple to make but have a wow, factor once baked – they look a lot more complicated than they are to make. The perfect short-cut pastry you are going to love.
Ingredients Needed
- Thawed puff pastry sheet: Be sure to thaw it according to the package directions.
- Canned pumpkin puree: Not pumpkin pie filling!
- Granulated sugar: May equally substitute brown sugar
- Pumpkin pie spice: Use my DIY Pumpkin Spice if you don’t have it.
- White chocolate chips: For inside the croissants and the drizzle, optional
How to make Pumpkin Croissants with Puff Pastry
- Combine the pumpkin puree, sugar, and spices in a bowl. Top the puff pastry with filling and white chocolate chips.
- Cut the puff pastry into nine squares and stretch each one out just a little.
- Place ½ tablespoon of the filling in the center of each pastry square.
- Roll the two sides of the pastry up over the top and seal the ends. Place the croissants on a prepared baking sheet.
- Bake the pumpkin croissants until cooked through, then let them cool before adding the glaze.
- For the glaze, melt white chocolate chips with the oil in a small bowl. Do this in the microwave at 50% power. Stir the spice into the melted chocolate and drizzle the mixture over the cooled croissants. Let the glaze set before serving them.
Expert Tips
- Be sure to thaw the puff pastry before using it, following the package instructions.
- I use canned pumpkin puree in this recipe, not pumpkin pie filling! So, double-check the label when you buy it.
- The white chocolate chips inside are optional.
- You can substitute crescent rolls – fill them like I do my baklava croissants.
Storage
Pumpkin croissants are best the day they’re made. They will keep for a day or so in an airtight container, but the pastry will soften and not be as flaky. You can freeze them but they’ll be soft when they thaw – crisp them up in the air fryer!
Pumpkin Croissants Recipe
Recipe Video
Ingredients
- 1 puff pastry sheet from a pack of two, thawed according to package directions
- ½ cup pumpkin puree not pumpkin pie mix
- 2 tablespoons granulated sugar
- ½ teaspoon pumpkin pie spice
- 9 teaspoons white chocolate chips , optional
For the Drizzle
- ¼ cup white chocolate chips
- ¼ teaspoon vegetable oil
- ¼ teaspoon pumpkin pie spice
Instructions
- Preheat oven to 400°F. Line a cookie sheet with parchment paper or a silpat baking mat.
- Unwrap puff pastry sheet and cut into 9 squares. Stretch each square out just a little bit.
- Stir together pumpkin, sugar, and pumpkin pie spice. Place about 1/2 tablespoon of filling in the center of each puff pastry square. Sprinkle about 1 teaspoon of white chocolate chips on top of the pumpkin mixture. Roll the two sides up over the top, overlapping them. Pinch the ends with a fork to seal.
- Place croissants evenly on cookie sheet and bake for about 15-22 minutes. Cool before glazing.
- To make the glaze: melt 1/4 cup white chocolate chips with oil in a small bowl on 50% power in the microwave. Heat in 30 second increments, stirring between each, for about 1 minute total (depending on your microwave). Stir in spice. Drizzle over croissants. (I placed my glaze in a ziploc sandwich bag and cut off one tip to drizzle.) Let set then serve. Best eaten the same day they are made.
Recipe Notes
- You can skip adding the white chocolate to the center of the croissant if you prefer.
If it’s not canned pumpkin, where do you get pureed pumpkin?
I love 6 AM. Can we still be friends?
These look delicious! Not tired of pumpkin yet. Bring it on!
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