Description
Flaky, buttery croissants stuffed with a rich, spiced pumpkin and cream cheese filling, perfectly toasted for a cozy autumn treat.
Ingredients
Scale
- 6 large store-bought croissants
- 8 oz full-fat cream cheese, softened
- 1/2 cup pumpkin puree
- 1/3 cup packed light brown sugar
- 1 tsp ground cinnamon
- 1 egg (for wash)
- 1 tbsp water
Instructions
- Simmer pumpkin puree in a pan for 5-8 minutes until thickened.
- Beat softened cream cheese and brown sugar until smooth.
- Fold in the reduced pumpkin puree and cinnamon; transfer to a piping bag.
- Slice croissants lengthwise, leaving a hinge on one side.
- Pipe a spiral of filling into each croissant.
- Close the croissant and brush the top with egg wash (egg mixed with water).
- Bake at 350°F (175°C) for 12-15 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast/Pastry
- Method: Baking
- Cuisine: French-American