Description
These Irresistible Mini Pumpkin Pie Croissants are the perfect cozy fall treat. Flaky crescent rolls filled with a creamy pumpkin pie spiced cream cheese mixture, rolled in a cinnamon-sugar blend, and baked to golden perfection. Ideal for autumn evenings and holiday gatherings, these bite-sized pastries balance rich, pumpkin flavor with a tender, buttery croissant crust.
Ingredients
Scale
For the Croissants:
- 2 cans Pillsbury refrigerated crescent rolls
For the Filling:
- 8 oz cream cheese, softened
- 1 cup canned pumpkin
- 1 tbsp pumpkin pie spice
- 1/3 cup granulated sugar
For the Coating:
- 1/3 cup granulated sugar
- 1 tbsp pumpkin pie spice
Instructions
- Preparation: Preheat your oven to 375°F (190°C). Prepare a clean flat surface for rolling out the crescent rolls and have a baking sheet ready for placing the croissants.
- Roll and Cut Crescent Dough: Unroll each tube of refrigerated crescent rolls onto the clean surface. Cut each crescent roll lengthwise into two thinner triangles to create smaller croissants.
- Prepare Pumpkin Cream Cheese Filling: In a large mixing bowl, use an electric mixer to beat together the softened cream cheese, canned pumpkin, 1 tablespoon of pumpkin pie spice, and 1/3 cup granulated sugar. Mix thoroughly until the filling is creamy and fluffy.
- Fill Croissant Triangles: Using a knife or small spoon, carefully spread a scant teaspoon of the pumpkin cream cheese filling onto the wide end of each crescent triangle.
- Roll and Coat Croissants: Roll up each filled triangle tightly into a croissant shape. In a small bowl, combine the remaining 1/3 cup of granulated sugar with 1 tablespoon of pumpkin pie spice. Roll each filled croissant in this sweet spice mixture to coat the outside evenly.
- Bake: Place the coated croissants on a baking sheet lined with parchment paper or a silicone mat. Bake in the preheated oven for 15-18 minutes, or until they turn a beautiful golden brown and the filling is set.
- Cool and Serve: Remove from the oven and let the croissants cool slightly before serving. Enjoy these mini pumpkin pie croissants warm for the best flavor and texture.
Notes
- You can substitute canned pumpkin with fresh pumpkin puree if desired.
- Ensure cream cheese is softened for easy mixing and a smooth filling texture.
- Adjust pumpkin pie spice quantity to your taste preference.
- Serve these croissants warm or at room temperature for a comforting autumn snack.
- These mini croissants can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
