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Stack of Easy White Chocolate Pumpkin Croissants

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!
Author Dorothy Kern


  • 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.