Thanksgiving Pumpkin Spice Croissant

Thanksgiving is a time for cozy flavors and sharing delicious food, and these Pumpkin Spice Croissants totally fit the bill.

I’ve always loved the warm spices of pumpkin pie, and of course, I’m a huge fan of buttery, flaky croissants. Combining the two just seemed like the perfect way to celebrate the season!

This recipe brings together the best of both worlds, giving you a delightful treat that’s perfect for breakfast, brunch, or even a festive dessert.

Recipe Overview: Pumpkin Spice Croissant

Imagine sinking your teeth into a light, airy croissant, but instead of the usual buttery flavor, you’re greeted with a warm rush of cinnamon, nutmeg, and cloves, all wrapped up in a sweet pumpkin filling.

That’s exactly what these little cuties offer. They’re not overly sweet, which makes them incredibly versatile.

You can serve them with a dollop of whipped cream or a scoop of vanilla ice cream for a more decadent treat, or simply enjoy them as they are with a cup of coffee or tea.

They’re also great to bring to a Thanksgiving gathering, a potluck or a simple autumn brunch with your friends.

Detailed Ingredients for Pumpkin Spice Croissant

Here’s what you’ll need to make these delicious treats:

• 1 package (2 sheets) frozen puff pastry, thawed: This is our shortcut to flaky layers! Make sure it’s thawed but still cold. You can use any brand that you prefer.
• 1/2 cup pumpkin puree: Not pumpkin pie filling! We want plain pumpkin puree for this recipe.
• 1/4 cup brown sugar, packed: This adds sweetness and a lovely caramel-like flavor.
• 1 teaspoon pumpkin pie spice: This blend usually includes cinnamon, nutmeg, ginger, and cloves. If you don’t have it, you can make your own (see variations below).
• 1/4 teaspoon salt: Just a pinch to balance the sweetness.
• 1 large egg, beaten: This is for the egg wash, which gives the croissants a beautiful golden-brown color.
• 2 tablespoons of granulated sugar: This will be for sprinkling.

If you can’t find pumpkin pie spice, don’t worry! You can easily make your own by combining 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.

Step-by-Step Instructions: Let’s Bake Some Croissants!

1. Prepare the Pumpkin Filling: In a medium bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, and salt until everything is well combined. It should be smooth and smell amazing!
2. Unfold the Pastry: Gently unfold one sheet of the thawed puff pastry on a lightly floured surface. If it cracks a little, don’t worry, just pinch it back together.
3. Cut into Triangles: Using a sharp knife or a pizza cutter, slice the pastry sheet in half lengthwise, then cut each half into three even rectangles. Now, cut each rectangle diagonally to create two triangles. You should have six triangles per sheet, for a total of twelve.
4. Add the Filling: Place about a tablespoon of the pumpkin filling at the wide end of each triangle. Try not to overfill them, or it might spill out during baking.
5. Roll ‘Em Up: Starting at the wide end, gently roll up each triangle towards the point. You want to create that classic crescent shape. Don’t roll them too tightly.
6. Curve and Place: Gently curve the ends of each croissant inward to create a crescent moon shape. Place them on a baking sheet lined with parchment paper, leaving a little space between each one.
7. Egg Wash and Sprinkle: Brush the tops of the croissants with the beaten egg. This will give them a lovely shine and help them brown beautifully. Sprinkle them with the granulated sugar.
8. Bake: Bake in a preheated oven at 375°F (190°C) for 18-20 minutes, or until they are golden brown and puffed up. Keep an eye on them, as oven temperatures can vary.
9. Cool and Enjoy: Let the croissants cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They’re best enjoyed warm, but they’re also delicious at room temperature.

Variations & Tips for your Pumpkin Spice Croissant

• Make Your Own Spice Blend: As mentioned earlier, you can create your own pumpkin pie spice by mixing cinnamon, ginger, nutmeg, and cloves.
• Add Some Nuts: For extra texture and flavor, sprinkle some chopped pecans or walnuts on top of the filling before rolling up the croissants.
• Make-Ahead Instructions: You can assemble the croissants ahead of time and store them in the refrigerator (covered) for up to 24 hours before baking. Just add a few minutes to the baking time if they’re cold from the fridge.
• Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days.
• Reheating: To reheat, pop them in a preheated oven at 350°F (175°C) for 5-7 minutes, or until warmed through. You can also use a toaster oven.
• Serving Suggestions: Enjoy them as is, with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of maple syrup.

Key Details

• Prep time: 20 minutes
• Cook time: 18-20 minutes
• Total time: 38-40 minutes
• Servings: 12 croissants
• Equipment you’ll need: Baking sheet, parchment paper, medium bowl, whisk, sharp knife or pizza cutter.

Pumpkin Spice Croissant

Delicious pumpkin spice croissants, perfect for Thanksgiving, breakfast, brunch, or dessert. These flaky pastries combine the warmth of pumpkin pie spices with the buttery goodness of croissants.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 12 servings

Calories 250 kcal

Ingredients

  

• 1 package 2 sheets frozen puff pastry, thawed
• 1/2 cup pumpkin puree
• 1/4 cup brown sugar packed
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 large egg beaten
• 2 tablespoons of granulated sugar

Instructions

 

• Prepare the Pumpkin Filling: In a medium bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, and salt until well combined.
• Unfold the Pastry: Gently unfold one sheet of thawed puff pastry on a lightly floured surface.
• Cut into Triangles: Slice the pastry sheet in half lengthwise, then cut each half into three even rectangles. Cut each rectangle diagonally to create two triangles.
• Add the Filling: Place about a tablespoon of pumpkin filling at the wide end of each triangle.
• Roll 'Em Up: Starting at the wide end, gently roll up each triangle towards the point to create a crescent shape.
• Curve and Place: Gently curve the ends of each croissant inward and place them on a baking sheet lined with parchment paper.
• Egg Wash and Sprinkle: Brush the tops of the croissants with beaten egg and sprinkle with granulated sugar.
• Bake: Bake in a preheated oven at 375°F (190°C) for 18-20 minutes, or until golden brown and puffed up.
• Cool and Enjoy: Let the croissants cool on the baking sheet before transferring to a wire rack.