Pumpkin Butterscotch Croissants: Your New Autumn Obsession!
Hey there, kitchen adventurers! Emily here from Tasty Chow, and ohhh honey, do I have a treat that’ll make your fall mornings feel like a cozy hug. Imagine this: flaky, golden crescent rolls cradling a luscious pumpkin-butterscotch filling, all wrapped in a sweet cinnamon-sugar hug that crackles with every bite. These Pumpkin Butterscotch Croissants are like autumn’s answer to cinnamon rolls – but faster, butterier, and with that magical sweet-salty twist only butterscotch can deliver. Perfect for lazy Sunday brunches, holiday breakfast spreads, or sneaking straight from the pan (no judgment here!). Best part? We’re using refrigerated dough, so you’re 30 minutes away from pure pumpkin bliss. Ready to make your kitchen smell like a cinnamon-spiced dream? Let’s roll!
Seriously, these little crescents are game-changers. They’re the edible equivalent of that first crisp leaf crunch under your boot – nostalgic, satisfying, and 100% addictive. I’ve tested these on everyone from my pastry-chef pals to my 5-year-old nephew (who declared them “better than superheroes”), and the reaction’s always the same: wide eyes, muffled “OMGs,” and grabby hands reaching for seconds. Whether you’re a baking newbie or a seasoned pro, this recipe’s your ticket to flavor town. So tie on that apron, crank up the oven, and let’s make some magic!
When Pumpkin Met Butterscotch: A Love Story
Picture this: It’s my first Thanksgiving hosting disaster (circa 2017). I’d attempted a from-scratch pumpkin pie that looked… well, like a landslide victim. Frantic, I grabbed canned pumpkin, crescent dough, and the only chips left in my pantry – butterscotch. As I rolled those sticky, spice-scented bundles, Grandma’s voice echoed: “Flavor first, pretty second, Em!” Thirty minutes later? Golden puffs of glory emerged. The butterscotch had melted into the pumpkin like caramelized velvet, creating this sweet-savory dance that made everyone forget the pie-tastrophe. My uncle even tried to smuggle six into his coat pockets! That’s when I knew: pumpkin and butterscotch weren’t just ingredients; they were soulmates. Now, every time I bake these, I remember that messy, magical kitchen moment – proof that happy accidents make the best recipes!
Pumpkin Butterscotch Croissants
Your Pumpkin Butterscotch Toolkit
Makes 32 heavenly croissants
- Canned pumpkin puree (2 cups): NOT pie filling! Puree is unsweetened and smooth. Chef’s tip: Squeeze excess liquid in a paper towel for a thicker filling.
- Butterscotch chips (1 cup): The salty-sweet MVP! Substitute with white chocolate or cinnamon chips if needed.
- Pumpkin pie spice (2 tbsp + 2 tsp): DIY blend? Mix 1 tbsp cinnamon + 1 tsp each ginger, nutmeg, cloves.
- Granulated sugar (⅔ cup + ⅔ cup): First for filling sweetness, second for that crunchy coating.
- Refrigerated crescent dough (4 tubes): The shortcut hero! Keep ’em cold until assembly – warm dough tears.
Why these work: The pumpkin puree brings earthy sweetness, while butterscotch chips melt into gooey pockets that cut through the spice. Crescent dough? It puffs into buttery layers that shatter against the sugar crust – pure texture heaven!
Let’s Bake: Roll, Coat, Devour!
- Prep Party: Preheat oven to 375°F (190°C). Line 2-3 baking sheets with parchment paper. Chef hack: Lightly spray parchment with oil – prevents sugar glue!
- Filling Fiesta: In a medium bowl, mix pumpkin puree, butterscotch chips, pumpkin pie spice (2 tbsp), and ⅔ cup sugar. Insider scoop: Let sit 5 minutes – the sugar draws out pumpkin moisture for a thicker spread.
- Dough Drama: Unroll cold dough (work one tube at a time). Separate triangles. Spread 1-2 tbsp filling over each, leaving ½-inch borders. Watch out: Overfilling = leakage! Less is more.
- Roll Like a Pro: Start at the wide end, rolling tightly toward the tip. Tuck the tip underneath – this seals the deal! Grandma’s trick: Gently press seams to prevent unrolling.
- Sugar Hug: Mix remaining ⅔ cup sugar and 2 tsp pumpkin spice in a shallow dish. Roll each croissant until fully coated. Next-level move: Sprinkle extra sugar on top pre-bake!
- Bake to Glory: Place croissants tip-down on sheets, 2 inches apart. Bake 11-13 minutes until puffed and deep gold. Secret: Rotate pans halfway for even browning!
- Cool(ish): Let rest 2 minutes on sheets. Transfer to a rack. Truth bomb: They’re best served warm when butterscotch is molten!
Serving Up the Cozy
Pile these golden babies high on a rustic wooden board or in a basket lined with checkered cloth. For brunch? Serve with strong coffee and a dollop of whipped cream for dipping. Dessert vibes? Drizzle with salted caramel and scatter toasted pecans. Pro tip: Slide a sprig of rosemary into the pile for a festive touch – the herbal note makes the spices pop! These are finger food at their finest, so skip the forks and let everyone pull apart those flaky layers.
Mix It Up: Your Croissant, Your Rules!
- Cheesecake Swirl: Mix 4 oz softened cream cheese into pumpkin filling.
- Nutty Crunch: Add ½ cup chopped toasted pecans to coating sugar.
- Chocolate Rebellion: Swap butterscotch for dark chocolate chips + ¼ tsp cayenne.
- Gluten-Free Joy: Use GF crescent dough (like Annie’s or Pillsbury GF).
- Savory-Sweet: Sprinkle filling with crumbled bacon before rolling!
Emily’s Extra Nuggets of Wisdom
Funny story: My first test batch looked like pumpkin volcanoes – filling EVERYWHERE! Lesson learned: keep that filling away from the edges. Over the years, I’ve tweaked this recipe like a mad scientist. Adding cornstarch to the filling? Nope – made it gummy. Doubling the butterscotch? YES, always. These croissants even starred at my bestie’s fall wedding as mini “brunch bites.” Her grandma (a tough critic!) whispered, “These taste like my childhood, but better.” That’s the magic, friends – simple ingredients, big heart, messy hands. Embrace the imperfections!
Croissant Crisis? Let’s Fix It!
Q: My filling leaked everywhere! Help!
A: Three culprits: 1) Overfilled triangles (stick to 1 tbsp!), 2) Warm dough (keep refrigerated until rolling), 3) Not sealing the tip. Pro tip: Chill rolled croissants 10 mins pre-bake to firm up filling.
Q: Can I prep these ahead?
A: Absolutely! Assemble (don’t coat in sugar), freeze on a tray, then bag for up to a month. Bake frozen – add 2-3 mins. Sugar coating? Apply pre-baking!
Q: Why are my croissants doughy inside?
A: Oven temp too low or overcrowded pans. Use an oven thermometer! Space croissants 2 inches apart – they need airflow to crisp up.
Q: Can I use homemade pumpkin puree?
A: Yes, but drain it well! Wrap roasted pumpkin in cheesecloth and squeeze out liquid. Too wet = soggy bottoms.
Pumpkin Butterscotch Croissants
- Total Time: 30 minutes
- Yield: 32 Croissants 1x
Description
Flaky, buttery crescent rolls hug a warm pumpkin-butterscotch filling, all wrapped in a sweet cinnamon sugar coating. They’re quick, irresistible, and perfect for fall mornings or holiday dessert trays.
Ingredients
2 cups canned pumpkin puree (not pumpkin pie filling)
1 cup butterscotch chips
2 tbsp pumpkin pie spice
⅔ cup granulated sugar
Croissants:
4 tubes refrigerated crescent roll dough
Coating:
⅔ cup granulated sugar
2 tsp pumpkin pie spice
Instructions
Prep: Preheat oven to 375°F (190°C). Line baking sheets with parchment.
Mix filling: In a bowl, combine pumpkin puree, butterscotch chips, pumpkin pie spice, and sugar.
Assemble: Unroll crescent dough and separate into triangles. Spread 1–2 tbsp of pumpkin mixture on each triangle, then roll from wide end to tip.
Coat: Mix coating sugar and pumpkin pie spice in a shallow dish. Roll each croissant in mixture until well coated.
Bake: Place croissants tip-side down on baking sheets. Bake 11–13 min, or until puffed and golden.
Serve: Best enjoyed warm, but also delicious at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 140 / Serving
- Fat: 6g / Serving
- Carbohydrates: 20g / Serving
- Protein: 2g / Serving
Nutritional Notes (Per Croissant)
Approx: 140 calories | 6g fat | 20g carbs | 2g protein
Remember: These are treats with love! Balance with a brisk walk through crunchy leaves.
Final Thoughts: Bake, Share, Repeat
If these Pumpkin Butterscotch Croissants teach us anything, it’s that the best kitchen moments aren’t about perfect swirls or magazine-worthy plating—they’re about the smells that make you stop mid-step, the flaky crumbs on your sweater, and the people leaning over the counter saying, “Are those ready yet?”
These little crescents bring all of that and more: buttery layers, gooey butterscotch pockets, and pumpkin spice that makes you want to open all the windows just so the neighbors catch a whiff. Whether you whip them up for Sunday brunch, a Thanksgiving breakfast, or just because the day needs a little extra sweetness, they’re guaranteed to become a fall tradition.
So grab that crescent dough, channel your inner kitchen storyteller, and bake a batch. Share them with friends… or guard them fiercely with your coffee mug in hand. Either way, you’ve got 30 minutes between you and your new favorite autumn ritual.
Now go on, darlin’—make your kitchen smell like magic. 🍂🥐✨
