These pumpkin filled croissants are the perfect fall spin on your typical almond croissant. Use bakery or store bought croissants (I obviously used the 10-pack from Costco that’s $5.99) and just a handful of other ingredients. Whip up a simple pumpkin filling and a maple cinnamon glaze; fill, bake, and glaze the croissants; and be done! This is one little treat that’s better made at home—plus, they’re easy and affordable to make for a crowd.

How to Make These Croissants With Filling

These croissants have all the flavors of pumpkin pie. The filling is made from almond flour, pumpkin pie spice, pumpkin puree, eggs, butter, and sugar; it melts into the middle of the croissant and crisps up on the top. The filling itself isn’t overly sweet, so the glaze is a welcomed addition to a still-balanced pastry. If you’re a fan of pecans, you can blend some up into pecan flour and use it instead of almond flour. You could even try swapping the butter out for cream cheese to make pumpkin cheesecake croissants!

Your New Favorite Fall Breakfast

I’m someone who likes to save pumpkin for the fall and holiday season rather than enjoy it year-round, but you absolutely can make these at any time of year to curb your pumpkin pie craving with minimal energy expended in the kitchen. They’re the perfect fall breakfast, snack, or dessert and are also a great answer to everyone’s question of what to eat for breakfast on Thanksgiving.

Bake Notes

This recipe makes enough filling for four croissants, but you can easily scale it up if you’re making it for a crowd.
If you prefer a very crisp almond croissant and want that texture here, you can leave your croissants uncovered on the counter overnight to dry out.
The ratios for icing are never fixed; you can always add more milk if your icing gets too thick or more powdered sugar if it gets too thin. You want this one to be around the consistency of toothpaste so that it sets quickly on the croissants.
The baking time also always varies depending on your oven, how dry your croissants are before you bake them, etc. It’s really up to you to decide based on how crispy you’d like them.
These are best eaten day of, but if you do have leftovers, store them in an airtight container. The next day, bake them at 425 F for 8-10 minutes (or try air frying them for a few minutes!).

Pumpkin Croissants With Maple Cinnamon Icing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Author: Grace
Total Time: 35 minutes
Yield: 4 servings 1x

Print Recipe

Description

Like an almond croissant, but make it pumpkin.

Ingredients

Scale

4 croissants

For the Filling

1/4 cup sugar

3 tbsp butter, softened

1 egg

1/4 cup pumpkin puree

1/2 cup almond flour

1/8 tsp salt

1/2 tsp pumpkin pie spice

1/2 tsp vanilla

For the Icing

1/3 cup powdered sugar

2–3 tsp milk

2 tsp maple syrup

1/4 tsp cinnamon

Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 F.
In a medium-sized bowl, add the sugar and softened butter. Using a fork or a whisk, mix them together until smooth.
Add the egg and pumpkin puree and mix again until combined.
Add the almond flour and mix together.
Add the vanilla, pumpkin pie spice, and salt. Mix once more.
Chill the mixture for 5-10 minutes until it’s thickened a bit but is still spreadable.
Slice the croissants lengthwise down the middle, leaving them connected slightly at the edge.
Open the croissants like a book, and spread 2-3 tbsp of the pumpkin almond flour mixture on one side of each.
Close the croissants, and spread 1 tbsp of the pumpkin almond flour mixture over the top of each.
Place the croissants on a baking sheet lined with parchment paper.
Bake for 15-20 minutes, depending on how old/dry your croissants are and how crispy you’d like them to be.
Meanwhile, mix the powdered sugar and 2 tsp of milk in a small bowl. Add the maple syrup, cinnamon, and salt. You want this icing to be the consistency of toothpaste; add more milk or powdered sugar by the teaspoon until it reaches that consistency.
Once baked, allow the croissants to cool for 5-10 minutes before drizzling the icing on top.

Prep Time: 15
Cook Time: 20