Mini Pumpkin Croissants with Spiced Pumpkin Frosting Recipe
These Mini Pumpkin Croissants are easy and quick to make, delivering perfectly flaky crescent rolls filled with a delicious pumpkin and spice mixture. Baked in just 10 minutes, these bite-sized treats are ideal for snacks, parties, or any festive occasion. Customize the sweetness and spice levels to your preference and finish them off with a smooth pumpkin spice frosting drizzle.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes
- Yield: 16 mini pumpkin croissants 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Pumpkin Croissants
- 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)
For the Frosting
- ½ cup powdered sugar
- 1–2 tbsp heavy whipping cream
- ¼ tsp pumpkin pie spice
Instructions
- Preheat Oven: Preheat your oven to 375°F. Line two baking sheets or one large cookie sheet with parchment paper to prevent sticking and set aside.
- Prepare Pumpkin Filling: In a large bowl, combine the canned pumpkin puree, brown sugar, granulated sugar, egg yolks, and pumpkin pie spice. Mix until smooth and well incorporated, creating a flavorful pumpkin filling.
- Assemble Croissants: Open the tubes of refrigerated crescent roll dough and separate the dough into 16 triangles. Spoon 1-2 tablespoons of the pumpkin mixture onto the wide end of each triangle and spread it about two-thirds of the way toward the point, avoiding putting filling all the way to the tip.
- Roll the Croissants: Starting from the wide end, carefully roll each triangle up toward the point, enclosing the filling inside. Place the filled croissants seam side down on the prepared pans, leaving about 1 inch of space between each.
- Bake: Bake the croissants in the preheated oven for 10-12 minutes, or until they are golden brown and flaky.
- Cool: Remove the croissants from the oven and transfer them to a wire rack. Allow them to cool at room temperature for 10 minutes before frosting.
- Make Frosting: While the croissants cool, prepare the frosting by whisking together the powdered sugar, pumpkin pie spice, and 1 tablespoon of heavy whipping cream. Add more cream as needed to achieve a drizzleable consistency.
- Frost: Using a spoon, drizzle the pumpkin spice frosting over the warm croissants for an added burst of flavor and sweetness.
- Serve and Enjoy: Serve your mini pumpkin croissants slightly warm or at room temperature as a delightful snack or dessert.
Notes
- For a different texture, substitute the crescent roll dough with your favorite puff pastry sheet, rolled out and cut into triangles.
- Adjust the amount of pumpkin pie spice in the filling and frosting to suit your taste preferences for spice intensity.
- Ensure not to overfill the dough triangles to prevent leakage during baking.
- These croissants are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
- Reheat gently in an oven or toaster oven to restore flakiness before serving.
Keywords: pumpkin croissants, mini crescent rolls, pumpkin spice dessert, easy pumpkin recipe, fall baking, bite-sized snacks, pumpkin crescent rolls
