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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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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 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.
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.
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Easy White Chocolate Pumpkin Croissants
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.
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Recipe Nutrition
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
If it’s not canned pumpkin, where do you get pureed pumpkin?
I love 6 AM. Can we still be friends?
These look delicious! Not tired of pumpkin yet. Bring it on!
YUM!!! 🙂
Croissants look like so much fun to make. And these pumpkin ones sound heavenly!
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!
The links are going to a kitchen gadget page on Ebay. Am I just missing the recipe?Â
So sorry!! Here is the correct link: http://www.ebay.com/gds/Easy-White-Chocolate-Pumpkin-Croissants-/10000000205793015/g.html?roken2=ti.pRG9yb3RoeSBLZXJu
Thanks!Â
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!
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