These luscious pumpkin croissants are bursting at the seams with rich pumpkin puree and cream cheese filling. Perfect for breakfast or dessert!
Years ago, my friend introduced me to this foolproof hack for quick pumpkin croissants. By using Pillsbury Crescent Rolls instead of fussing around making your own dough, you can get fresh-baked pastries on the table in a fraction of the time without compromising homemade flavor.
The best part? This recipe only calls for 4 simple ingredients! From prep to table, they take under 30 minutes to make and can be eaten for breakfast or dessert.
How to Make Pumpkin Flavored Croissants
Making these croissants is so easy, you can hardly call it a recipe. Below, find a quick overview of the process before you dive in.
- Soften the Cream Cheese: Allow the cream cheese to soften at room temperature to make it easier to work with.
- Make the Filling: Using a spatula or a hand mixer, combine the cream cheese, 1/4 cup of sugar, and pumpkin puree until smooth.
- Assemble the Croissants: Remove the Pillsbury Crescent Dough from the package. Spread the pumpkin puree on each triangle of dough and roll it up.
- Bake the Croissants: Assemble the croissants on a baking sheet lined with parchment paper and sprinkle the tops with sugar. Bake at 375°F for about 15 minutes, or until the croissants turn golden brown.
Tips for Making the Best Pumpkin Croissants
Below, find some pro tips to make planet’s best croissants with pumpkin.
- Allow the cream cheese to soften at room temperature. Allow the cream cheese to soften at room temperature so it’s super easy to mix with the pumpkin puree and sugar.
- Give the croissants enough room. Give each croissant an inch or so of space between one another on the baking sheet. As they bake, they will expand a bit and you’ll want to prevent them from sticking.
- Add a bit of pumpkin pie spice. If you want to make these croissants more fall-inspired, add a tablespoon of pumpkin pie spice to the filling.
- Make your own pumpkin puree. Make your own easy pumpkin puree for a fresher-tasting croissant. To do so, bake a small 4-6 pound baking pumpkin in the oven at 400°F until soft. Remove the flesh from the rind and puree in a food processor with a bit of sea salt.
Storing Pumpkin Croissants
- Refrigerator: Store leftover croissants in an airtight container in the refrigerator. They should keep for up to 5 days.
- Freezer: Freeze leftover croissants by placing them on a baking sheet lined with parchment paper. Pop the baking sheet in the freezer until the croissants are completely frozen. Transfer to a freezer-safe bag for up to 3 months.
Reheating Tip: Reheat pumpkin croissants in a toaster oven, air fryer, or conventional oven until they turn crispy.
Is canned pumpkin the same as pureed pumpkin?
Yes, canned pumpkin is the same as pureed pumpkin.
Where can I find pumpkin puree?
You can find pumpkin puree in the canned aisle at most grocery stores. Trader Joe’s has a wonderful variety.
How long do pumpkin croissants take to bake in the oven?
Pumpkin croissants only take 12 minutes to bake at 350°F. You may need to adjust this 1-2 minutes in either direction depending on your oven. The best rule of thumb is to pull them out once they turn golden brown.
Can you freeze baked pumpkin croissants?
Yes, you can freeze baked pumpkin croissants. To do so, place them on a baking sheet lined with parchment paper. Pop the baking sheet into the freezer. Once completely frozen, transfer the croissants to a freezer-safe bag and store them for up to 3 months.
Is there any other filling I can use besides pumpkin?
If you’re not a huge fan of pumpkin, you can use Nutella, sugar with cinnamon, or cream cheese and sugar.
Other Quick Pastries
- Quick Apple Pies – Easy mini apple pies
- Puff Pastry Cheese Turnovers – Sweet and salty pastries
- Quick Apple Tarts Recipe – Puff pastry apple tarts
- Twice-Baked Chocolate Croissants – Made with store-bought croissants!
- 8 oz cream cheese softened
- 12 oz pumpkin puree
- 1/2 cup sugar
- 2 8 oz. Pillsbury Crescent Dough tubes
- 1 egg optional for egg wash
- Gather your ingredients. Soften the cream cheese at room temperature.
- Combine cream cheese with 1/4 cup of sugar and the pumpkin puree. Stir the mixture until it's creamy and smooth.
- Remove the Pillsbury Crescent Dough from the packaging. Spread a generous amount of the pumpkin mixture over each dough triangle and roll it up. Repeat until you have no pumpkin mixture left.
- Place each croissant on a baking sheet lined with parchment paper. Optionally brush with egg wash. Sprinkle the tops with sugar.
- Bake at 375°F for about 15 minutes, or until the croissants turn golden brown.
Your crescent rolls must be HUGE. I found it difficult to put more than a tablespoon of filling inside each of mine without everything just gushing out as I rolled it. This is enough filling for at least double the amount of rolls listed. Does anyone have tips for what to do with about 1 1/2 cups of extra filling??
Hi Jess, I am sorry you were left with so much extra filling. My croissant rolls usually turn out big enough to for most of the filling to fit.
Where do I find pumpkin purée? Make it or do they just sell that alone?
Hey Lucy, you can make your own or purchase it at the store. Most stores carry it, I get it at our local Trader Joes.
Looks easy, What else can I use as filling? We're not big fans of pumpkin, maybe just cream cheese or jams as filling?
Nutella, sugar with cinnamon, cream cheese and sugar