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Pumpkin Croissants

Pumpkin Croissants
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These pumpkin croissants are flaky, buttery, and filled with a delicious pumpkin spice cream cheese. Perfect for a fall breakfast or brunch.

Ingredients

Scale
  • 1 (17.3 ounce) package frozen puff pastry, thawed
  • 4 ounces cream cheese, softened
  • 1/4 cup pumpkin puree
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1 large egg, beaten

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Unroll one sheet of puff pastry onto a lightly floured surface. Cut into 6 triangles.
  3. In a small bowl, beat together cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice until smooth.
  4. Spoon about 1 tablespoon of the pumpkin cream cheese mixture onto the wide end of each pastry triangle.
  5. Starting from the wide end, roll up each triangle towards the point. Curve the ends to form a crescent shape.
  6. Place the croissants on the prepared baking sheet.
  7. Brush the tops of the croissants with the beaten egg.
  8. Bake for 15-18 minutes, or until golden brown and puffed.
  9. Let cool slightly before serving.

Notes

  • You can make these ahead of time and store them in an airtight container at room temperature for up to 2 days.
  • For extra sweetness, dust with additional powdered sugar before serving.
  • If you don’t have pumpkin pie spice, you can use a combination of cinnamon, nutmeg, ginger, and cloves.

Nutrition

Find it online: https://kitchenvan.com/pumpkin-croissants/