Introduction

Mini Pumpkin Croissants are a delightful treat combining flaky crescent rolls with a rich pumpkin and spice filling. These bite-sized pastries bake quickly and make a perfect snack or party favor for any occasion. Customize them to your liking with more spice or sweetness for a cozy, seasonal treat.

Seven small crescent-shaped pastries are shown on a black wire cooling rack, placed over a white marbled surface. Each pastry has one visible layer of soft, flaky golden-brown dough wrapped tightly around a dark red filling that peeks out from one end. The pastries are topped with several uneven zigzag lines of light beige icing drizzled across their length, creating a smooth and slightly shiny texture on top. The focus is mainly on the pastry in the front center, making it shine warmer with soft shadows under and around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup canned pumpkin puree
¼ cup brown sugar, packed
3 tbsp granulated sugar
2 egg yolks
2 tsp pumpkin pie spice
2 tubes refrigerated crescent rolls (16 total rolls)

Frosting:

½ cup powdered sugar
1–2 tbsp heavy whipping cream
¼ tsp pumpkin pie spice

Instructions

Step 1: Preheat your oven to 375° F. Line two baking sheets or one large cookie sheet with parchment paper and set aside.
Step 2: In a large bowl, combine the pumpkin puree, brown sugar, granulated sugar, egg yolks, and pumpkin pie spice. Mix until smooth.
Step 3: Open the crescent roll tubes and separate the dough into triangles. Place 1-2 tablespoons of the pumpkin mixture on the wide end of each triangle. Spread the filling about two-thirds toward the point but avoid spreading all the way to the tip.
Step 4: Roll each triangle up starting from the wide end towards the point, enclosing the filling inside.
Step 5: Arrange the filled croissants on the prepared baking sheets, leaving at least 1 inch of space between each.
Step 6: Bake in the preheated oven for 10-12 minutes or until the croissants are golden brown.
Step 7: Remove the croissants from the oven and transfer them to a wire rack. Let cool at room temperature for 10 minutes.
Step 8: While cooling, prepare the frosting by whisking together the powdered sugar, 1 tablespoon heavy whipping cream, and pumpkin pie spice in a small bowl. Add more cream as needed until the frosting reaches a drizzling consistency.
Step 9: Drizzle the frosting over the cooled croissants using a spoon.
Step 10: Serve and enjoy these delicious pumpkin-filled mini croissants.

Tips & Variations

If crescent rolls are unavailable, substitute with your favorite puff pastry—roll out and cut into triangles before filling.
Adjust pumpkin pie spice and sugar levels to suit your taste, adding more cinnamon or nutmeg for extra warmth.
For a festive look, sprinkle a little cinnamon sugar on top of the croissants before baking.
To make these vegan, try using a plant-based crescent dough and substitute egg yolks with a flax egg.

Storage

Store leftover mini pumpkin croissants in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, reheating gently in the oven to restore flakiness. Avoid microwaving as it can make the pastry soggy. The frosting is best applied just before serving.

How to Serve

The image shows several crescent-shaped pastries with a golden brown outside, placed on a black wire rack on a white marbled surface. Each pastry has a smooth white icing drizzle on top, applied in thin, curved lines. One pastry is in the front center, partially eaten showing a rich, dark red filling inside. Above it, a spoon held by a woman's hand is pouring more white icing onto the pastry, with the icing flowing in a thin stream. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these croissants ahead of time?

Yes, you can assemble the croissants a few hours in advance and keep them refrigerated on the baking sheet, covered with plastic wrap. Bake just before serving for best freshness.

What can I use instead of pumpkin pie spice?

If you don’t have pumpkin pie spice, you can mix 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp nutmeg, and a pinch of cloves or allspice to replicate the flavor.