Introduction

These Mini Pumpkin Pie Croissants are a delightful fall treat combining flaky crescent rolls with a creamy pumpkin filling. Perfect for breakfast or dessert, they bring all the cozy flavors of pumpkin pie in an easy-to-make, bite-sized pastry.

Six small crescent rolls are scattered on a white marbled surface. Each crescent has a golden-brown color with visible layers of soft, flaky dough spiraled tightly around a cinnamon sugar filling that appears dark and slightly glossy. The tops are sprinkled with granulated sugar and cinnamon, giving a speckled appearance of light and dark brown. The texture looks crunchy on the outside but soft inside, and the rolls have a tapered shape with a slightly darker crust at the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tubes Pillsbury refrigerated crescent rolls
2 oz. cream cheese, softened
1/2 cup canned pumpkin (not pumpkin pie filling)
1 tbsp. pumpkin pie spice (divided)
2/3 cup granulated sugar (divided)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Unroll the crescent rolls and cut each triangle in half lengthwise to make smaller triangles.
Step 2: In a large bowl, use an electric mixer to beat together the cream cheese, pumpkin, 1 tablespoon of pumpkin pie spice, and 1/3 cup of granulated sugar until the mixture is fluffy and creamy.
Step 3: Spread about half a teaspoon to a scant teaspoon of the pumpkin cream cheese mixture onto the wide end of each crescent triangle. Be careful not to overfill to avoid mess when rolling.
Step 4: Roll each triangle up from the wide end to the narrow tip, forming mini croissants.
Step 5: In a small bowl, combine the remaining 1/3 cup granulated sugar with 1 tablespoon pumpkin pie spice. Roll each croissant in this mixture to coat.
Step 6: Arrange the croissants on a baking sheet lined with parchment paper and bake for 15-18 minutes, or until golden brown.
Step 7: Let cool slightly before serving. Enjoy warm for the best flavor and texture.

Tips & Variations

Use powdered sugar instead of granulated sugar in the filling for a smoother texture.
Add chopped pecans or walnuts inside the filling for extra crunch and flavor.
For a sweeter finish, drizzle the baked croissants with a simple glaze made of powdered sugar and milk.
Make sure the cream cheese is softened to easily blend into the pumpkin filling without lumps.

Storage

Store leftover croissants in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days and reheat gently in the oven to maintain flakiness. These croissants also freeze well; thaw overnight in the fridge and warm before serving.

How to Serve

A large white plate holds a pile of small crescent rolls stacked high, each roll showing visible layers of golden brown dough with a dusting of cinnamon and sugar crystals on top. The rolls have a slightly rough texture and are nestled in a white cloth with a soft weave, all set against a white marbled textured background. The crescent rolls' spiral shapes and warm cinnamon tones create a cozy, fresh-baked look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can use cooked and pureed fresh pumpkin, but be sure it’s well-drained so it doesn’t make the filling too wet. Canned pumpkin is typically more consistent in texture for this recipe.

What if I don’t have pumpkin pie spice?

You can make your own blend using cinnamon, nutmeg, ginger, and cloves. Use about 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch each of ginger and cloves to replace 1 tablespoon of pumpkin pie spice.

Mini Pumpkin Pie Croissants Recipe

Print Recipe

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4.8 from 112 reviews

These Mini Pumpkin Pie Croissants are a delightful fall-inspired treat combining flaky crescent roll pastry with a creamy pumpkin and cream cheese filling, spiced perfectly with pumpkin pie spice. They’re easy to make and bake into golden, bite-sized pastries that are perfect for breakfast or dessert.

Author: Marco
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Yield: 18 mini pumpkin pie croissants 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crescent Rolls

3 tubes Pillsbury refrigerated crescent rolls

Filling

2 oz. cream cheese, softened
1/2 cup canned pumpkin (not pumpkin pie filling)
1 tbsp. pumpkin pie spice
1/3 cup granulated sugar

Topping

1/3 cup granulated sugar
1 tsp. pumpkin pie spice

Instructions

Prepare Crescent Dough: Roll out each refrigerated crescent roll and cut each lengthwise in half to create smaller triangular pieces.
Make the Filling: In a large mixing bowl, combine the softened cream cheese, canned pumpkin, 1 tablespoon pumpkin pie spice, and 1/3 cup granulated sugar. Use an electric mixer to beat the mixture until it becomes fluffy and creamy.
Fill Crescents: Spread a scant half teaspoon to one teaspoon of the pumpkin cream cheese mixture onto each crescent triangle, ensuring not to overfill to avoid messiness when rolling.
Roll Up: Carefully roll each crescent piece starting from the wide end towards the tip, forming the mini croissants.
Coat with Sugar Spice Mix: In a small bowl, mix together 1/3 cup granulated sugar and 1 teaspoon pumpkin pie spice. Roll each mini pumpkin pie croissant in this mixture to coat the outside for added flavor and sweetness.
Bake: Place the coated croissants on a baking sheet. Bake in a preheated oven at 375°F (190°C) for 15-18 minutes or until the croissants are golden brown and cooked through.

Notes

Use canned pumpkin, not pumpkin pie filling, to control sweetness and texture.
Do not overfill the crescent dough to prevent the filling from leaking out during baking.
You can optionally dust the finished croissants with powdered sugar for extra sweetness.
Cool slightly before serving to allow the filling to set.
Store leftovers in an airtight container and reheat gently before serving.

Keywords: pumpkin croissants, mini pumpkin pies, fall desserts, pumpkin spice, crescent roll recipes, easy pumpkin desserts