Pumpkin Pie Croissants

All my pumpkin spice lovin' basic gals say heyyyyyy! ;)

While I (Cort) am the pumpkin crazed one over here (Jenna only likes pumpkin things if you can barely taste the pumpkin...insert rolling eyes emoji), we both actually really liked this dessert! Because we basically have to do at least one pumpkin flavored something this fall. Luckily, our first go round with this recipe turned out really good, so I may have convinced her to temporarily jump on the pumpkin spice train. Maybe? But probably not. ;)

Now, neither of us are professional bakers, and this recipe was kind of one that we made up as we went along. So we were pretty pleased with the results! That being said, the recipe is pretty easy! If you're a bit classier than we are, you can always opt for making your own croissants.....buuuuut we didn't. However, the filling is the main part right?! We made that! And it turned out pretty darn good! 


  • 4 or 5 buttered croissants (again, you can make them if you want, but we don't have the recipe for that) ;)
  • 1/4 cup pumpkin puree
  • 1 1/2 tbsp whipped cream cheese
  • 1 tbsp marshmallow fluff
  • 1 egg
  • 1 tbsp all purpose flour
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 cup sugar
  • 1/4 cup butter or ghee (softened)
  • 1/2 tsp vanilla extract

 Like we said, we kind of just came up with the recipe for the filling on the spot, so you could definitely add and/or subtract some of these ingredients! The cream cheese and marshmallow fluff aren't necessary, we just wanted to give it a cheesecakey kind of consistence. If you're not into cheesecake, throw in some chocolate chips instead! 


Again, pretty easy. Preheat your oven to 350. Slice your croissants in half. Make sure to soften your butter before you start mixing! Beat together with a mixer on low speed (stand alone or hand held) all the ingredients except the cream cheese and marshmallow fluff, until it's kind of a light and fluffy consistency (about 2 minutes).

Then, spread about a tablespoon of the mixture on the inside of the croissants! 

Next, whip the cream cheese and marshmallow fluff together in a separate bowl, and add a spoonful to each croissant. 

Once you've filled each croissant, spread the remainder of the pumpkin filling on top of each croissant. This gives it a crispy, gooey, sweet, pumpkin pie like crust! Bake them for about 15 minutes and voila! 

Sprinkle them with some powdered sugar for good measure and you're done-zo! These make a perfect fall dessert or breakfast. And you can eat them surrounded by your favorite pumpkin scented candles and while drinking a pumpkin spice latte. 

Too much? What's too much? ;)

Happy baking, babes!