Easy White Chocolate Pumpkin Croissants
This recipe for Easy White Chocolate Pumpkin Croissants couldn't be more simple! Just a few ingredients makes the perfect fall breakfast!
Servings 9 croissants
Calories 194kcal
Cost $5
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.
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