Mini Pumpkin Pie Croissants

Mini Pumpkin Pie Croissants: Your New Fall Obsession!

Hey, lovely people! Emily here, waving from my flour-dusted kitchen where the scent of cinnamon and butter is basically my happy place. 🧡 Can we talk about fall flavors for a sec? That magical moment when pumpkin spice everything takes over the world? I LIVE for it. But between you and me, sometimes we want that cozy pumpkin hug without spending hours rolling pie crust. Enter these Mini Pumpkin Pie Croissants – your flaky, buttery, pumpkin-spiced heroes!

Imagine this: warm, golden crescent dough rolled up with a luscious pumpkin filling that tastes like your favorite pie, but in adorable, pop-in-your-mouth form. They’re like little edible hugs for your taste buds! Perfect for chaotic holiday mornings (“Mom, are they ready YET?”), fancy brunches where you wanna impress (effortlessly!), or just a Tuesday afternoon when your coffee needs a sweet, spiced sidekick. The best part? They come together faster than you can say “pumpkin spice latte.” Seriously, 15 minutes of prep, 12 minutes in the oven, and boom – you’re a kitchen rockstar. Let’s make some magic happen!

Grandma’s Apron & My Pumpkin Pie Epiphany

Okay, story time! These little croissants actually owe their existence to my grandma, Betty, and her legendary (but slightly terrifying) holiday baking marathons. Picture tiny me, perched on a stool, “helping” her make dozens of full-sized pumpkin pies. Flour *everywhere*, the oven beeping frantically, and me inevitably dropping an egg (oops!). One frantic Thanksgiving, we ran out of pie crust. Grandma, never one to panic, grabbed a tube of crescent rolls from the fridge, smeared her famous pumpkin filling on a triangle, rolled it up, and sprinkled it with cinnamon sugar. “It’s a pumpkin pie… pocket!” she declared. We were skeptical. But that first bite? Mind. Blown. Flaky, creamy, spiced perfection – without the crust stress! That scrappy “pocket” moment became family lore, and years later in culinary school, I refined Grandma Betty’s hack into these dreamy mini croissants. Every bite still tastes like her kitchen and that wonderful, messy, love-filled chaos.

Your Pumpkin Spice Toolkit: Simple Ingredients, Big Flavor!

Gather your squad! These ingredients are pantry heroes. Here’s the breakdown (makes a party-worthy 48 mini croissants!):

• 6 tubes Pillsbury refrigerated crescent rolls: The flaky foundation! Keep ’em cold until you’re ready to roll (literally). *Chef Insight:* Don’t unroll them until needed – cold dough is easier to handle! *Sub Tip:* Feeling fancy? Use puff pastry sheets cut into triangles!
• 4 oz cream cheese, softened: Our secret weapon for ultra-creamy, rich filling. *Chef Insight:* Let it sit at room temp for 30 mins! Cold cream cheese = lumpy filling. *Sub Tip:* Dairy-free? Use vegan cream cheese – it works great!
• 1 cup canned pumpkin (NOT pumpkin pie filling!): Pure pumpkin puree is key! Pie filling has added sugars/spices we don’t need. *Chef Insight:* Libby’s is my ride-or-die for consistent texture. *Sub Tip:* Roast and puree your own sugar pumpkin if you’re feeling extra!
• 2 tbsp pumpkin pie spice: The warm, cozy hug in spice form! *Chef Insight:* Make your own blend? Mix 1.5 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg + 1/4 tsp allspice + 1/8 tsp cloves. Fresh spices = vibrant flavor!
• ⅔ cup granulated sugar or powdered sugar: Sweetens the filling. Granulated gives a slight texture, powdered melts in super smooth. *Chef Insight:* I often use powdered sugar for a silkier filling! *Sub Tip:* Brown sugar adds lovely molasses notes – try half brown, half white!
• Coating Sugar & Spice (⅔ cup granulated sugar + 2 tsp pumpkin pie spice): Creates that irresistible, sparkly, crunchy-spiced exterior! *Chef Insight:* Mix this in a wide, shallow bowl for easy rolling. Leftover mix? Sprinkle it on your morning oatmeal!

Let’s Roll! Your Foolproof Mini Croissant Journey

Ready? Aprons on! This is where the fun (and flakiness) happens:

1. Prep Like a Pro: “Preheat your oven to 375°F (190°C). Line 2-3 baking sheets with parchment paper. Trust me, parchment is your BFF here – no sticking and easy cleanup!” Chef Hack: Got a pizza stone? Preheat it in the oven for extra-crispy bottoms!
2. Whip Up the Dreamy Filling: “In a medium bowl, grab your softened cream cheese. Beat it with a hand mixer (or a very determined whisk!) until it’s smooth and creamy. Add the pumpkin puree, pumpkin pie spice, and your chosen sugar. Mix until it’s beautifully combined and silky – no lumps allowed! Taste it (the best part!). Need more spice? Add a pinch! Set this pumpkin heaven aside.” Chef Hack: Scrape down the bowl sides often for even mixing!
3. Unroll & Conquer: “Open one tube of crescent rolls (keep the others chilled!). Gently separate the dough along the perforations into 8 triangles. Lay them out on your work surface. Chef Insight: Work quickly so the dough stays cool. Warm dough = sticky mess!”
4. Spread the Love: “Using a small spoon or offset spatula, spread about 1 heaping teaspoon of the pumpkin filling onto each triangle. Cover it from the wide end up to about 1 inch from the pointy tip. Don’t overfill! Too much = oozy leaks during baking.” Chef Hack: A piping bag makes this step super neat and fast!
5. Roll ‘Em Up! “Starting at the wide end, carefully roll each triangle up towards the point. Tuck the pointy tip underneath slightly as you finish rolling. This helps them hold their cute croissant shape and prevents unravelling in the oven!” Chef Insight: Roll just snugly enough – don’t squish the filling out.
6. Coat in Spiced Sparkle: “Mix your coating sugar and pumpkin pie spice in a shallow dish. Gently roll each little pumpkin croissant in the mixture, coating it generously on all sides. Place them on your prepared baking sheets, tip-side down, spacing them about 1 inch apart.” Chef Hack: Use one hand for rolling in sugar (keeping it dry) and the other for handling the doughy croissant!
7. Bake to Golden Perfection: “Pop those beauties into your preheated oven. Bake for 10-12 minutes. You’re looking for gorgeous, deep golden brown croissants and maybe a tiny bit of pumpkin filling peeking out (totally normal and delicious!). Rotate the pans halfway through for even baking.” Chef Insight: Ovens vary! Start checking at 10 minutes. They bake FAST!
8. The Hardest Part: Cooling (Kind Of!): “Remove the baking sheets from the oven. Let the croissants cool on the pan for just 2-3 minutes. This lets them set slightly. Then, transfer them to a wire rack using a spatula. They are SERIOUSLY tempting right now, but try to wait at least 5 minutes – that filling is molten lava hot!”

How to Serve These Pumpkin Cuties

Presentation is half the fun! Pile these warm mini croissants high on a rustic wooden board or a pretty cake stand. Dust them with a *tiny* bit of powdered sugar for snowy fall vibes. For brunch, nestle them next to a big pot of coffee or spiced apple cider. Hosting a party? Thread them onto small skewers for easy grabbing! And please, oh please, serve them warm if you can. That melty pumpkin filling and flaky crust? Absolute bliss. A little dollop of whipped cream or vanilla ice cream takes them straight to dessert heaven!

Shake It Up! Delicious Twists on the Classic

Get creative! Here are some fun spins:

1. Maple Pecan Bliss: Add 1/4 cup finely chopped toasted pecans to the filling + swap 2 tbsp maple syrup for 2 tbsp of the sugar. Roll the coated croissants in chopped pecans too!
2. Chocolate Chip Surprise: Stir 1/3 cup mini chocolate chips into the pumpkin filling. Chocolate + pumpkin = match made in autumn heaven!
3. Gluten-Free & Fabulous: Use gluten-free crescent roll dough (available at most stores now!). Ensure your pumpkin pie spice is GF.
4. Savory-Sweet Swirl: Add a pinch of sea salt to the filling and sprinkle the tops with flaky salt after baking. Amazing contrast!
5. Cream Cheese Drizzle: Mix 2 oz softened cream cheese with 1/2 cup powdered sugar and 1-2 tbsp milk. Drizzle over cooled croissants.

Emily’s Extra Scoop: From My Kitchen to Yours

Confession: My first test batch of these looked like pumpkin grenades exploded in my oven! I WAY overfilled them (lesson learned: that teaspoon measure isn’t a suggestion!). Now, I always remind my recipe testers: less filling is more. These little guys have become a Tasty Chow legend. My kids call them “Pumpkin Snails” and fight over the last one. I’ve made them with everything from homemade dough (a labor of love!) to last-minute store-bought rolls when surprise guests arrive. The beauty is they ALWAYS work and feel special. Over the years, I’ve tweaked the spice blend (adding a smidge more ginger for zing!) and perfected the rolling technique. But the soul? That’s still 100% Grandma Betty’s “pumpkin pie pocket” magic. Make them, share them, and watch the smiles appear!

Your Mini Croissant Questions, Answered!

Let’s tackle those kitchen curveballs:

1. “Help! My filling leaked EVERYWHERE!” Don’t panic! The two main culprits are overfilling or not sealing the tip well. Remember: 1 heaping tsp max per triangle, and tuck that pointy tip firmly underneath when rolling. A little leakage is normal (and tasty!), but a flood means ease up on the filling next time.
2. “Can I make these ahead of time?” Absolutely! Assemble them up to the coating step. Place the coated, unbaked croissants on the parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Bake straight from the fridge, adding maybe 1-2 extra minutes. You can also freeze the unbaked, coated croissants on the sheet, then transfer to a freezer bag for up to 2 months. Bake frozen, adding 3-5 minutes to the bake time.
3. “My dough got super sticky and hard to handle. What gives?” Warm dough is the enemy of flaky layers! Work quickly with one tube at a time, keeping the others in the fridge. If your kitchen is warm, pop the rolled croissants on the baking sheet back into the fridge for 10 minutes before coating and baking. Cold dough = maximum flakiness!
4. “Can I use homemade pumpkin puree?” You bet! Just make sure it’s very thick and well-drained (like canned puree). Spread it on paper towels to blot excess moisture if needed. Wet puree = soggy croissants.

Quick Nutritional Bite

Per Mini Croissant (Approximate): 110 Calories | 6g Fat | 13g Carbs | 1g Protein

Remember, these are treats! Enjoy them mindfully and savor every pumpkin-spiced bite.

Print

Go Forth and Bake Pumpkin Magic!

There you have it, friends! Your ticket to mini pumpkin pie croissant bliss. They’re easy, insanely delicious, and guaranteed to make your kitchen smell like autumn dreams. I can’t wait for you to try them! Snap a pic and tag me @TastyChow when you do – nothing makes me happier than seeing your creations! Now, go grab those crescent rolls and get rolling. Happy baking! 🎃🧡 – Emily