Are you guys getting tired of pumpkin recipes yet? I hope not, because I have so many more to share with you!
We all know I’m a morning person who isn’t a morning person. Anyone with me? I’m up by 6 or 6:30am every day but I’m not human until I’ve had my coffee. Even once the human in me has emerged, making breakfast is the last thing I want to do. As a result, we eat cereal most days…unless I think ahead. Or unless I have a super simple EASY recipe at my disposal.
These Easy White Chocolate Pumpkin Croissants are the perfect breakfast recipe for those lazy days, especially this time of year!
This recipe starts with puff pastry dough. It turns out like a flaky croissant, every time. And who has time to make croissants? NOT ME!
The croissants are filled with a rich pumpkin mixture that’s sweet and pumpkin spicy and filled with white chocolate chips. It’s the perfect croissant for pumpkin season!
And if that isn’t enough…I made a white chocolate cinnamon glaze for the top. Oh my gosh, just give me a straw with that glaze!!
Easy White Chocolate Pumpkin Croissants
- 1 puff pastry sheet from a pack of two, thawed according to package directions
- 1/2 cup pumpkin puree not pumpkin pie mix
- 2 tablespoons granulated sugar
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup + about 9 teaspoons white chocolate chips divided
- 1/4 teaspoon vegetable oil
- 1/4 teaspoon cinnamon
- 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 13-15 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 cinnamon. 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.
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: October 17, 2015