If you’re looking for a delightful treat, Easy Pumpkin Pie Croissants are a flavorful option that combines flaky goodness with creamy pumpkin filling. Perfect for a cozy breakfast or an afternoon snack, the croissants are sure to impress friends and family alike.
When it comes to ingredient quality, using fresh cream cheese can enhance the creaminess of the filling, and ensure that you pick pure canned pumpkin instead of pumpkin pie filling for the right flavor. If you have dietary preferences, consider using Splenda for a sugar substitute, and be mindful of gluten allergies if using traditional crescent rolls; there are gluten-free options available too.
Scones, Biscuits & Pastry
Easy Pumpkin Pie Croissants Recipe
Ingredients
- 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
- 4 ounces cream cheese
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1 1/2 teaspoons pumpkin pie spice
- 3 tablespoons sugar or 3 tablespoons Splenda granular
Instructions
- Preheat your oven to 375 F degrees.
- Roll each crescent roll out and cut it lengthwise into 2 pieces.
- In a medium-sized bowl, beat together 4 ounces of cream cheese, 1 cup of canned pumpkin, 1 1/2 teaspoons of pumpkin pie spice, and 3 tablespoons of sugar or Splenda until fluffy and creamy.
- Spread about 1 teaspoon of the creamy pumpkin filling on the inside of each crescent roll dough piece.
- Roll each crescent up as you normally would, enclosing the filling as best as you can.
- In a small bowl, mix together 4 tablespoons of sugar and 1 tablespoon of pumpkin pie spice. Roll each pumpkin pie croissant in the mixture for added flavor.
- Place the rolled croissants on a baking sheet and bake for 15 to 18 minutes, or until golden brown.
Part of our Scone, Biscuit and Pastry Recipes collection — Part 2 of 3: