30-Minute Pumpkin Croissants
Fancy up those grocery-store croissants with fall flavors and enjoy these freshly baked pumpkin croissants in less than 30 minutes.
I have a treat for you! I have a treat for you!
Pumpkin-y, spiced, crispy, soft and irresistible treat!! Oh my gosh, it’s going to be your favorite fall treat this year.
In less than 30 minutes, you’ll be enjoying these freshly-baked, pumpkin-flavored croissants. Yes, you read that right, 30 minutes is all you need!! The secret is you get those not-so-fancy croissants from your local grocery store (in my case, Walmart!). Yeah, they’re less than stellar, I know! But we’ll infuse them with our own pumpkin filling inside and out. You won’t be disappointed.
Just as soon as you sink your teeth into delicately crispy crust and then custardy inside, you’ll get that exceptional pumpkin taste and moan from the pleasure. At least, that was my experience every time I had them.
Garrat and I love these croissants with our coffee in the morning. It’s such a treat, yet super easy to make. The best part is you can make these the day before, and warm it up in the morning before serving.
As easy as they are, you really don’t need step-by-step visuals. But I know how much you love them, so here it goes.
You see that filling smeared all over the croissants? Well, that, my friend, creates an irresistibly crispy, sweet and pumpkin-y crust. You just have to try it to understand what I’m talking about.
Fall baking has never been so easy, and tasty!
Hope you’ll give these beauties a try. Let me know what is YOUR favorite pumpkin treat in the comments below. I’d love to know. 🙂
And thank you so much for reading!
Pumpkin Croissants
Fancy up those grocery-store croissants with fall flavors and enjoy these freshly baked pumpkin croissants in less than 30 minutes.
Yield: 6 croissants
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Ingredients:
- 6 croissants
- ¼ cup (60gr) unsalted butter, softened
- ¼ cup (50gr) sugar
- ¼ cup (60gr) pure pumpkin puree
- 1 large egg
- 1 tablespoon all-purpose flour
- ½ teaspoon pure vanilla extract
- ½ teaspoon pumpkin pie spice
- Pinch of salt
- Powdered sugar for dusting, if desired
Directions:
- Preheat the oven to 350°F (175°C).
- Using a serrated knife, cut the croissants in half horizontally.
- To make the filling, beat the butter and sugar until fluffy in a mixing bowl with whisk attachment (or using a handheld electric mixer).
- Add pumpkin puree, egg, flour, vanilla extract, pumpkin pie spice and salt. Continue to beat the mixture until light and fluffy, about 2 minutes.
- Spread about 1 tablespoon of filling in the middle of each croissant. And then spread a little bit more on top as well.
- Arrange the filled croissants on a baking sheet, lined with silicone mat or parchment paper. Bake for 20 minutes. Cool slightly before serving. Dust with powdered sugar, if desired.
- Store pumpkin croissants in the fridge, covered. Before serving, warm up the croissants in the oven at 350°F (175°C) for 10 minutes.
For step-by-step photos and additional notes, read the post above.
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This post was originally published on September 21st, 2015.
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I see I’m way late but I just found this recipe. Seeing as real croissants take two days to make, I will be interested to see how these turn out. They look divine.
Hi, Rebecca! It’s a nice way to revive store-bought croissants. It’s so good!
I just saw this recipe and already made plans to serve with coffee after church Sunday. Just one quick question: To be clear, do I bake the croissants open face to cook the custard or do I put the 2 halves together to bake. I really done want to leave anything to chance.
Hi, Renee! So excited you’re going to try these. You bake them as a whole, 2 halves together. The custard in the middle will still be cooked. Hope you enjoy, and let me know.
Delicious! Pinned and tweeted. We truly appreciate you taking the time to be a part of our party. Please stop by and party with us again. The party starts Monday at 7 pm and ends on Friday at 7 pm. Happy Sunday! Lou Lou Girls
Thanks!
I’ve never made a croissant let alone a pumpkin one but these look fantastic. I am dubbing this my first croissant project. Thank you for sharing. I can’t wait to try this recipe! Pinned! 🙂
Hope you’ll love it, Sarah. Thanks!
Oh my! Boy do these look tasty and mouth-watering! Love!
They sure do! Thanks, Kim.
What a terrific idea…these look delish! I’m featuring them as part of our pumpkin round up. Thanks so much for linking up with us at the Best of the Weekend Link Party!
Thank you so much, Jenna!
Oh my gosh I LOVE these Shinee! That extra special filling given to store-bought croissants…YES. So perfect for fall!
Thank you, Alyssa!
Yummy!! I love that you create a pumpkin crust for these! They look and sound so delicious!!
Pumpkin crust-YES! It’s sooo good, Beeta! Thank you!
Dear Shinee, So now I’m just craving your fantastic pumpkin croissants. Big treat with a small investment. Might just need a fall brunch this Saturday a.m. And why not! 🙂
Yes to the Saturday brunch, Allie! These are a treat! Thank you.
What a great way to spruce up something store bought!
Yes!! It’s 10x better and so fall-appropriate! Thanks, Kristen!
Yum yum! These look delicious… Such a good idea!
Thank you, Angelina!
These croissants are next level! Love that pumpkin goodness 🙂 Pinning!
Agreed, Madha! Thank you! 🙂