Description
These Irresistible Mini Pumpkin Pie Croissants are a delightful fall treat that combines buttery crescent rolls with a creamy pumpkin filling, spiced perfectly with pumpkin pie spice and sugar. Perfect for cozy nights or festive gatherings, these bite-sized pastries offer a sweet, flaky, and warmly spiced dessert or snack.
Ingredients
Scale
Crescent Rolls
- 2 cans Pillsbury refrigerated crescent rolls
Pumpkin Filling
- 8 oz cream cheese, softened
- 1 cup canned pumpkin
- 1 tbsp pumpkin pie spice
- 1/3 cup granulated sugar
Coating
- 1/3 cup granulated sugar
- 1 tbsp pumpkin pie spice
Instructions
- Preparation: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature while you prepare the croissants.
- Prepare Crescent Dough: Roll out each can of crescent roll dough onto a clean surface. Cut each crescent roll lengthwise into two pieces, doubling the number of triangles for filling.
- Make Pumpkin Cream Filling: In a large mixing bowl, beat together the softened cream cheese, canned pumpkin, 1 tablespoon pumpkin pie spice, and 1/3 cup granulated sugar using an electric mixer until the mixture is fluffy and creamy.
- Fill the Croissants: Using a knife, spread a scant teaspoon of the pumpkin cream filling onto each crescent triangle, ensuring even coverage but not too much to avoid overflow.
- Roll and Coat: Roll up each filled crescent triangle into a croissant shape. In a small bowl, combine the remaining 1/3 cup granulated sugar with 1 tablespoon pumpkin pie spice. Roll each filled croissant in this sweet spice mixture to coat the exterior.
- Bake: Place the coated croissants on a baking sheet lined with parchment paper or lightly greased. Bake in the preheated oven for 15-18 minutes, or until golden brown and puffed.
- Cool and Serve: Allow the mini pumpkin pie croissants to cool slightly on a rack before serving warm or at room temperature for the perfect cozy fall treat.
Notes
- You can substitute canned pumpkin with fresh pumpkin puree if preferred, but ensure it is well strained to avoid excess moisture.
- Serve these croissants warm with a drizzle of maple syrup or a dusting of powdered sugar for extra indulgence.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For a dairy-free option, use vegan cream cheese and crescent roll dough suitable for vegan diets.
