Description
Flaky, buttery crescent rolls wrapped around a creamy, spiced pumpkin filling—these mini croissants are like bite-sized pumpkin pies. Perfect for fall brunches, holiday dessert tables, or an afternoon coffee treat. They’re quick, cozy, and guaranteed to vanish fast.
Ingredients
Croissants:
6 tubes Pillsbury refrigerated crescent rolls
4 oz cream cheese, softened
1 cup canned pumpkin (not pumpkin pie filling)
2 tbsp pumpkin pie spice
⅔ cup granulated sugar or powdered sugar
Coating:
⅔ cup granulated sugar
2 tsp pumpkin pie spice
Instructions
Prep: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Make filling: In a bowl, mix cream cheese, pumpkin puree, pumpkin pie spice, and sugar until smooth.
Assemble: Separate crescent roll dough into triangles. Spread a thin layer of filling on each triangle, then roll from the wide end to the tip.
Coat: Mix coating sugar and pumpkin pie spice in a shallow dish. Roll each croissant in the mixture.
Bake: Place croissants on baking sheets, tip side down. Bake 10–12 min or until golden brown.
Serve: Best enjoyed warm, but delicious at room temperature too.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 110 / mini croissant
- Fat: 6g / mini croissant
- Carbohydrates: 13g / mini croissant
- Protein: 1g / mini croissant