Infuse those grocery-store croissants with fall flavors and enjoy with your morning coffee. These freshly baked pumpkin croissants comes together in less than 30 minutes!
60gr unsalted butter, softened
60gr pure pumpkin puree
pure vanilla extract
pumpkin pie spice
Powdered sugar for dusting
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.