Who needs a coffee shop when you can make these Pumpkin Pie Croissants at home!? All the flavors of sweet, creamy pumpkin pie in a delicious, buttery croissant. Step aside, Almond Croissants, there’s a new croissant in town!
I am a huge fan of almond croissants, but I figured they needed a fun fall twist with these Pumpkin Pie Croissants! I love the crispy, crunchy graham cracker topping pairs with the silky pumpkin pie filling!
It gives me all the fall vibes! Alexa, play coffee shop ambiance.
If you love almond croissants, be sure to check out my recipe here!
Why You’ll Love This Recipe
This recipe is a quick and easy recipe to throw together, but is full of autumnal flavors! Your whole house will smell like a warm and cozy coffee shop!
Pumpkin Puree
For this recipe, you need half a cup of pumpkin puree! Make sure when you’re grabbing the pumpkin puree, you don’t accidentally grab pumpkin pie mix! That has all the fillings and sweeteners added in! You want to be able to control the amount of sugar that goes into these!
If you have leftover pumpkin puree, you can freeze it or make these Thick and Chewy Pumpkin Cookies!
Croissants or Crescent Rolls
I like to use store-bought day old croissants! You can use mini ones or large, depending on how many you need! If there’s any leftovers, you can always wrap the croissants in plastic wrap and freeze!
This recipe was tested using actual croissants, so I’m not sure how this recipe would work with the crescent rolls you can buy in the refrigerated section! If you try it, be sure to leave a comment to let us know!
Ingredients
- Croissants
- Almond Flour
- Flour
- Sugar
- Brown Sugar
- Vanilla Extract
- Egg
- Pumpkin Puree
- Pumpkin Pie Spice
- Cinnamon
- Butter
- Graham Crackers
- Chopped Pecans
- Powdered Sugar
See recipe below for all the details!
Step-By-Step Instructions
- Step 1: Make the crumble topping by combing graham crackers, sugar, brown sugar, cinnamon, pecans, and butter. Set aside.
- Step 2: Then make the filling by combining butter, sugar, brown sugar, pumpkin and an egg.
- Step 3: Add flour, almond flour, cinnamon and pumpkin spice.
- Step 4: Cut croissants in half and spread some of the filling in the middle.
- Step 5: Add the top of the croissants, then add another smear of filling.
- Step 6: Add crumble topping and bake! Enjoy!
Hint: I like to gently pat the crumble into the top to help it stick better after it’s done baking!
Variations and Substitutions
I love these Pumpkin Pie Croissants so much! They’re perfect for chilly fall mornings when you don’t want to leave the house!
- Chocolate Pumpkin – add a few chocolate chips to the middle filing for a few chocolate pieces!
- Extra Crunch – add chopped pecans to the filling as well for more nutty crunch!
If you like the idea of chocolate with your croissant, try out these Cookie Dough Croissants!
Equipment
Baking Sheet – You’ll need a big baking sheet for the recipe, especially if you find the large croissants at the grocery store! Just line a baking sheet with parchment paper for easy clean up!
Hand Mixer – A hand mixer makes this recipe even easy to mix the wet ingredients together!
Top tip
Using day old croissants works best to get the perfect crispy shell! If you happened to buy fresh croissants, you can just cut them in half and leave them out dry out some before making this recipe!
Storage
- Room Temperature – store in an airtight container for about 2 days!
- Fridge – store in an airtight container for about 3-4 days, however you might lose some of the flakiness!
- Freezer – wrap in plastic wrap and freeze in an airtight bag! When you’re ready to make them, let them thaw out, then remove plastic wrap and warm in the oven!
FAQ
Yes! You can use almonds, walnuts, macadamia nuts, or even leave them off altogether!
I haven’t tested that recipe yet, so if you try it, let us know in the comments!
Cheers!
-Holly Michelle
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Pumpkin Pie Croissants with Pecan Streusel Recipe
Ingredients
- 8 Store-bought Croissants
- 3/4 cup Almond Flour
- 1/4 cup Flour
- 2 tablespoons Sugar
- 2 tablespoons Brown Sugar
- ½ teaspoon Vanilla Extract
- 1 Egg
- 1/2 cup Pumpkin Puree
- 1/2 teaspoon Pumpkin Pie Spice
- 1/4 teaspoon Cinnamon
- 5 tablespoons Butter room temperature
Graham Cracker Topping:
- 3 tablespoons Butter melted
- 5 Graham Crackers crushed
- 1 tablespoon Sugar
- 1/2 tablespoon Brown Sugar
- 1/2 teaspoon Cinnamon
- 1/4 cup Chopped Pecans
- Powdered Sugar for dusting
Instructions
- Preheat oven to 375 degrees.
- In a bowl, mix together pumpkin puree, butter, sugar, brown sugar, egg, and vanilla extract,.2 tablespoons Sugar, 2 tablespoons Brown Sugar, ½ teaspoon Vanilla Extract, 1 Egg, 1/2 cup Pumpkin Puree, 5 tablespoons Butter
- Then mix in flour, almond flour, cinnamon, and pumpkin spice.3/4 cup Almond Flour, 1/4 cup Flour, 1/2 teaspoon Pumpkin Pie Spice, 1/4 teaspoon Cinnamon
- Set aside to make crumble.
- Melt butter in the microwave for 30 seconds, until fully melted.3 tablespoons Butter
- Then add in crushed graham cracker, sugar, brown sugar, cinnamon, and pecans.5 Graham Crackers, 1 tablespoon Sugar, 1/2 tablespoon Brown Sugar, 1/2 teaspoon Cinnamon, 1/4 cup Chopped Pecans
- Cut the croissants in half lengthwise. Spread about 2 tablespoons of the pumpkin mixture on the bottom half of the croissant.8 Store-bought Croissants
- Put the top half back on and spread another half tablespoon on top. Place a tablespoon of the graham cracker crumble on top.
- Bake in the oven for about 10-15 minutes.
- Dust with a little powdered sugar and enjoy!Powdered Sugar for dusting