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Mini Pumpkin Pie Croissants Recipe

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4.1 from 41 reviews

  • Author: Sophia
  • Total Time: 30-35 minutes
  • Yield: Approximately 18 mini croissants

Description

These Mini Pumpkin Pie Croissants are a delightful fall-inspired treat combining flaky crescent rolls with a creamy pumpkin and cream cheese filling. Coated in a spiced sugar mix and baked until golden, they offer a perfect balance of sweet, spicy, and buttery flavors in a convenient finger-food form that’s ideal for breakfast, brunch, or dessert.

Ingredients

Crescent Rolls

  • 3 tubes Pillsbury refrigerated crescent rolls

Filling

  • 2 oz. cream cheese, softened
  • 1/2 cup canned pumpkin (not pumpkin pie filling)
  • 1 tbsp. pumpkin pie spice
  • 1/3 cup granulated sugar

Coating

  • 1/3 cup granulated sugar
  • 1 tsp. pumpkin pie spice

Instructions

  1. Prepare crescent roll dough: Unroll each tube of crescent roll dough and cut each triangle piece lengthwise into two thinner triangles for mini croissants.
  2. Make pumpkin cream cheese filling: In a large mixing bowl, combine the softened cream cheese, canned pumpkin, 1 tablespoon pumpkin pie spice, and 1/3 cup granulated sugar. Use an electric mixer to beat the mixture until it becomes fluffy and creamy.
  3. Fill the dough: Spread a scant half teaspoon to one teaspoon of the pumpkin cream cheese filling onto each crescent triangle. Be careful not to overfill, as it will make rolling difficult and messy.
  4. Roll croissants: Carefully roll up each filled crescent triangle starting from the wide end toward the pointed end to form mini croissants.
  5. Coat croissants: In a small bowl, mix together 1/3 cup granulated sugar and 1 teaspoon pumpkin pie spice. Roll each mini croissant in the spiced sugar mixture until evenly coated.
  6. Bake: Place the coated mini croissants on a baking sheet and bake in a preheated oven at 375°F (190°C) for 15 to 18 minutes or until they are golden brown and cooked through.

Notes

  • Don’t overstuff the crescent rolls to avoid filling leaking during baking.
  • Use canned pumpkin, not pumpkin pie filling, to get the right consistency and flavor.
  • You can substitute powdered sugar for granulated sugar in the filling for a smoother texture.
  • Allow croissants to cool slightly before eating as the filling will be hot.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Prep Time: 15 minutes
  • Cook Time: 15-18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/mini-pumpkin-pie-croissants-recipe/