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Mini Pumpkin Pie Croissants

Mini pumpkin pie croissants with spiced pumpkin filling rolled into golden crescent bites and baked until deeply golden. Finish with a cinnamon-sugar coating and a quick vanilla-glaze drizzle for a classic pie-like flavor in flaky crescent form.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 8 croissants
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated crescent roll dough
  • 1 can (8 oz) refrigerated crescent roll dough
Pumpkin pie filling
  • 0.5 cup pumpkin puree
  • 3 tbsp brown sugar
  • 0.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp ginger
  • 0.5 tsp vanilla
  • 2 tbsp cream cheese, softened
Finishing
  • 2 tbsp melted butter
  • 2 tbsp sugar
  • 1 tsp cinnamon
Glaze
  • 0.75 cup powdered sugar
  • 2 tbsp milk
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare
  1. Preheat the oven to 375F and line a baking sheet with parchment or a silicone mat.
  2. Beat the pumpkin filling ingredients together until smooth and well combined.
Assemble and roll
  1. Separate the refrigerated crescent roll dough into 8 triangles.
  2. Place a heaping teaspoon of pumpkin filling at the wide end of each triangle and roll from wide to point.
  3. Arrange the rolled croissants on the baking sheet and brush the tops with melted butter.
Bake and finish
  1. Sprinkle cinnamon sugar over the croissants.
  2. Bake for 14-18 minutes at 375F until deeply golden.
  3. Drizzle the glaze over the warm croissants.

Notes

Pro tip: Keep the filling smooth by beating it until no cream cheese streaks remain, then portion it consistently for even bake time. Store leftovers in the refrigerator up to 3 days; rewarm in the oven at 325F for 5-7 minutes. Freezing is not recommended because the glaze can soften after thawing. For a dairy-light option, use dairy-free cream cheese and milk in the filling and glaze if you have them.