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Mini Pumpkin Pie Croissants

Mini pumpkin pie croissants with gooey pumpkin filling are baked until deeply golden and finished with a quick cinnamon-sugar coating and vanilla-style glaze. Use refrigerated crescent dough for easy triangle rolls that look like mini pastries and taste like pumpkin pie in croissant 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: 350
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
For finishing
  • 2 tbsp melted butter
  • 2 tbsp sugar
  • 1 tsp cinnamon
For glaze
  • 0.75 cup powdered sugar
  • 2 tbsp milk
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat the oven to 375F and line a sheet pan.
  2. Beat the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, nutmeg, ginger, vanilla, and softened cream cheese together until smooth.
  3. Separate the refrigerated crescent roll dough into 8 triangles.
  4. Place a heaping teaspoon of pumpkin filling on the wide end of each triangle and roll from wide to point.
  5. Arrange the rolled croissants on the sheet pan and brush the tops with melted butter.
  6. Combine the sugar and cinnamon, then sprinkle the cinnamon sugar over the croissants.
Bake and glaze
  1. Bake at 375F for 14-18 minutes, until the croissants are deeply golden.
  2. Drizzle the glaze over the warm croissants.

Notes

For the smoothest filling, make sure the cream cheese is truly softened before mixing. Store baked croissants in the refrigerator up to 3 days and rewarm in a 300F oven for 5-7 minutes; freeze unglazed for up to 1 month and glaze after reheating. For a lower-sugar option, use an unflavored sugar substitute in the filling and cinnamon-sugar mixture, keeping the glaze powdered sugar swap consistent with the substitute’s baking behavior.