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Easy Pumpkin Croissants are so easy, filled with pumpkin, white chocolate, and spices and topped with a simple glaze. They taste like little pumpkin pies, but you can eat them for breakfast! This is the perfect fall breakfast recipe.

This pumpkin pastry recipe is my go-to during the fall when I want something easy but delicious for breakfast or brunch. They’re inspired by pumpkin pie but made into flaky croissants filled with pumpkin, white chocolate, and all the fall spices.

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two full croissants with white chocolate drizzle on top
Table of Contents
  1. Easy Pumpkin Croissants
  2. Ingredients in Pumpkin Croissants
  3. How to make Pumpkin Croissants with Puff Pastry
  4. Easy White Chocolate Pumpkin Croissants Recipe

Easy Pumpkin Croissants

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!!

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.

Why You’ll Love This Recipe

  • This EASY croissant recipe is more than just a croissant. These flaky pastries with white chocolate pumpkin filling are the quintessential fall breakfast.
  • During the fall, I keep these ingredients on hand so I can make a batch whenever I get a craving for pumpkin. You can keep the puff pastry in the freezer, and the rest of the ingredients are pantry ingredients.
  • They’re so easy, you can make a batch during the week – I’ve surprised my family a few times during the week, and they’re always a hit.

If you’re a pumpkin fan like me, these are a no-brainer – I know you will love these mini pumpkin pie croissants!

ingredients in pumpkin croissant laid out and words on top of the ingredients saying the name of the ingredient

Ingredients in Pumpkin Croissants

  • 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 the drizzle
  • Vegetable oil: To help melt the chips
  • Ground cinnamon: To add in the drizzle

How to make Pumpkin Croissants with Puff Pastry

  • Cut the puff pastry into nine squares and stretch each one out just a little.
  • Combine the pumpkin puree, sugar, and spices in a bowl. Place ½ tablespoon of the filling in the center of each pastry square. Top the puff pastry with filling and white chocolate chips.
  • 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 for 13 for 15 minutes, and 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 cinnamon into the melted chocolate and drizzle the mixture over the cooled croissants. Let the glaze set before serving them.
croissant cut in half with white chocolate drizzle on top and pumpkin in the middle

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.
  • 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.

Have You Made This Recipe

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croissant cut in half with white chocolate drizzle on top and pumpkin in the middle

Easy White Chocolate Pumpkin Croissants

5 from 2 votes
This recipe for Easy White Chocolate Pumpkin Croissants couldn’t be more simple! Just a few ingredients makes the perfect fall breakfast!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 9 croissants
Serving Size 1 croissant

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
  • ¼ cup + about 9 teaspoons white chocolate chips divided
  • ¼ teaspoon vegetable oil
  • ¼ teaspoon cinnamon

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 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.

Recipe Nutrition

Serving: 1croissant | Calories: 194kcal | Carbohydrates: 19g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 73mg | Potassium: 61mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2121IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American
Author Dorothy Kern
Keyword puff pastry, pumpkin
croissant cut in half with white chocolate drizzle on top and pumpkin in the middle with words on the photo

Easy Pumpkin Croissants with puff pastry! These are like flaky pumpkin pies for breakfast with a cinnamon glaze and white chocolate inside.

Last Updated on August 10, 2022

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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9 Comments

  1. Glad that this is your ‘lazy day’ breakfast…mine is…nothing! Or cereal 🙂 I am so not a morning person it’s not even funny. I am a night owl all the way! I love the pairing of white chocolate and pumpkin, too!

  2. These croissants look so good! I have to agree with you, spending any more than 30 minutes in the kitchen early morning is an absolute no – no! I love the idea of making these fall – worthy treats! Heading over for the recipe!