Mini Pumpkin Pie Croissants

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Okay, I know I’ve been a little MIA around here – I promise, it’s not because I don’t love you – I DO!!

We actually took a four day whirlwind vacation to Dauphin Island off the coast of Alabama to spend some time with family and friends.  We had absolutely GORGEOUS weather – not a cloud in the sky, breezy, mid 70s – and spent some time without TV, school, work or other distractions.  I didn’t realize how much we needed the time away until we were there.

And now that I’ve had a little R&R, I am back and you have my undivided attention!  So let’s get this week’s {taste this} recipe started!!  This is the 3rd installment of my fall baking series and here is a little preview …

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These are pretty darn tasty, if I do say so myself 🙂  What are they, you ask?  Delightfully rolled up, sinfully delicious mini pumpkin pie croissants!!

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mini pumpkin pie croissants

  • Yield: 32 mini pumpkin pie croissants 1x


  • 2 tubes of Pillsbury crescent rolls

Pumpkin Cream Cheese Filling

  • 4 oz. 1/2 block softened cream cheese
  • One cup of canned pumpkin (not pumpkin pie filling)
  • 12 tablespoons pumpkin pie spice
  • 34 tablespoons sugar (granulated or powdered)

Sugar & Spice

  • 4 tablespoons sugar
  • 1 tablespoon pumpkin pie spice


  1. Unroll each crescent roll and slice in half lengthwise.
  2. Beat together the cream cheese, canned pumpkin, pumpkin pie spice and sugar until fluffy.
  3. Spread about 1 – 1 1/2 teaspoons of filling over each crescent roll.
  4. Roll up, starting with the wider end.
  5. Stir together the additional sugar and pumpkin pie spice.
  6. Roll each mini pumpkin pie croissant in the sugar/spice mixture and place on baking sheet.
  7. Bake at *375 for 13-15 minutes until lightly browned and baked through. (I use baking stones, so baking times may vary.)


Adjust the sugar and/or spice to your particular tastes – you can make these as sweet or spicy as you like! These are best served warm from the oven and can be served with ice cream or whipped cream, too!

Original recipe found at

Feel free to adjust the sugar and/or pumpkin pie spice in the filling to your taste.  Like it a little sweeter?  More sugar!  Want that big hit of pumpkin pie spice?  More spice!  This recipe is really easy to tailor to your family’s taste, so don’t be afraid to change it up a bit.

I cut each crescent roll triangle into two pieces – that’s the mini part of this recipe.  Then spread a little of the filling along the length of each triangle.

Roll up the croissants – start at the wide end of the triangle and roll towards the point.

The best part of this recipe is rolling each little mini croissant in a sugar and pumpkin pie spice mixture that covers every inch of these little bite sized treats!  It’s definitely a little messy and good cause for licking your fingers when you’re done!

These mini pumpkin pie croissants are sweet but not so-much-so!  Sublime little bites of pumpkin pie heaven that are easy and portable and the perfect addition to any Fall celebration.  Or even just because!  These are definitely best served fresh and warm right out of the oven.  They do reheat, but as with anything made with refrigerated dough, the texture may not be quite the same.

mini pumpkin pie croissants at

You will probably have some leftover filling so just pop it in the fridge.  It is delicious on bagels or toast and it makes a great dip for cinnamon graham crackers, green apples and ginger snaps!

How about a few more of my favorite apple and pumpkin recipes for Fall?!

Pumpkin Spice Sugar Cookies

Apple Pie Snickerdoodle Cookie Bars

Caramel Apple Munch mix




Its easy! I will show you how.

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  1. oh my goodness, these sound amazing!!! You of course had me at ‘croissant’ though…I love all things croissant! 🙂

  2. Yes please! These look sooo wonderful! Will have to make these, for sure!
    Stephanie @

  3. These look amazing! So good. I love anything pumpkin and putting them in croissants are awesome! I found your blog through Chef in Training and it’s great. I host a linky on Tuesday too (Crazy Sweet Tuesday) and would love for you to join sometime!

  4. I Love your recipe! Would you come over to Cast Party Wednesday tomorrow and share your tasty recipe with us?
    I hope to see you there!

  5. These look delicious! Thanks for sharing….now debating whether I should click the link for your mini chocolate nutella croissants! That might be dangerous!

  6. Oh wowee…I pinned your nutella croissant recipe, and I’m definitely going to have to pin this one too. Just need to get to the store to buy some pumpkin now! They look delish!!!

    evie @ brown paper packages

  7. Found this on a link party.. love this idea! I just made some with peanut butter. Now ill have to try pumpkin. yum!

  8. Umm, I’m terrified of how delicious these sounds. Stopping by way of Southern Lovely’s linky party. How could I not click on this link? Pinned it too!

  9. Oh my goodness, I can already feel my thighs getting bigger – that’s how many I have a feeling I’m gonna eat! Can’t wait to try them! Your newest follower, Carrie

  10. 🙂 I found this on the Chef-n-training and was going to invite you to the sweet swap!!!! I think you should link this up if you haven’t already!

  11. I would love it if you would link this to my link party, and any others you may have. Thanks, It just started 🙂

  12. Yummy, they look wonderful and I love anything pumpkin. Will have to give these a try. I’m visiting from Creative Princess! Have a great weekend.

  13. Yep, I am making these this week! They look amazing, I am SO glad you shared this @ Show & Share, I am bookmarking this now!

  14. That looks delicious, and easy! I’d love it if you came over & shared it (and whatever else you have) with Makin’ You Crave Monday over at!

  15. Just wanted to let you know that I featured you today! You can grab a button if you’d like!

  16. Oh my gosh my mouth is watering! These look soooooo good! I’d love for you to link up to {Not So} Tough Tuesday’s on One Tough Mother!

    Hope to see you there!

  17. mercy, mercy, mercy! These look so yummy I can almost smell them. The pictures show the texture…so light and cinnamony! I started a link party at my blog and I’d love for you to link this up. If you’re interested it’s Have a lovely day, Maria

  18. Hi there! I stopped by to let you know that I will be featuring this awesome looking (and I am sure tasting) recipe on my “all about pumpkin” post tomorrow. I hope you will stop by and great a button.

    1. Thanks for posting after actually making them :D. I am making these up today and was curious if anyone had tried them.

  19. I’m doing a special feature on my blog this month called 30 days of desserts which each day I feature a different dessert from different bloggers featuring their recipe and blog (etsy shops, fb pages, etc…). I came across your blog and was wondering if you would be interested in participating! Just let me know!

    Summer Jo Brooks
    Author of Believing Boldly

  20. These look great, and funnily enough I considered crescent rolls while brainstorming ways to get rid of my (accidentally purchased) can of pumpkin pie FILLING. I notice that you say specifically to use puree, and not filling, but do you think I could use the filling anyway? I don’t know how else to use it (other than actual pie!)

    1. Hi Nicki – give it a go! You may want to adjust the additional sugar/pumpkin pie spice to taste (since they are already in the filling) and add more/less cream cheese for consistency. When I made these, I only had pumpkin puree not pie filling … I’d love to hear how yours turn out 🙂

      1. I saw a similar post on Facebook today (9/14/13) and then searched and found your blog. I was wondering if you have tried to put the spices in with the pumpkin and cream cheese. I was looking through the comments to see if you had tried it that way and found the Filling question. Any thoughts on why spice on the outside but not the inside?

    2. So I tried it and posted the results on my blog. I hope that’s OK!

  21. These look delicious! I’m trying to make them this weekend, but I wasn’t sure if the T stands fr tablespoons or teaspoons?
    Thanks! Can’t wait to try ‘e

  22. They are baking right now!! Can’t wait to try them, but they are making my kitchen smell divine! I had enough filling left over that I’m making them again tomorrow for church!

  23. I just made them today and they turned out great! Only thing was they didn’t take as long to bake as it said on here so I was glad I checked them before they completely burned.

  24. I’m making these with my Girl Scouts today, but after re-reading the recipe, I have a question. Do you add sugar and pumpkin pie spice to the filling and then more to roll on the outside? Or are those just the measurements for rolling and you don’t add additional spices to the filling?
    Thanks! These look great!

    1. Hi Shelly – the items in the list are for the filling. THEN, mix together 4 T sugar and 1 T pumpkin pie spice (or more spice if you want them really pumpkin pie-y) to roll the little croissants in. Hope you have fun with your Girl Scouts!!

    1. It is just 1 cup of pumpkin puree (not pumpkin pie filling), so if you don’t want a ton of leftover pumpkin puree, use the smaller can (about 15 oz I believe). Thanks!

  25. Thanks for sharing this recipe! We made it this evening to take to an Autumn Party tomorrow and we’ve already eaten a few, very, very tasty!!! Thanks again!

  26. These look AMAZING! I’d love for you to visit B-Inspired Mama and enter these in the Perfectly Pumpkin Contest. 🙂

  27. Tried these last night. The filling amount called for made WAY too much for me, but I tried to slop most of it in. I also added too much pumpkin pie spice (my error). They were good, and everyone else liked them, but I think I’d cut the filling amount way down. These are great with peanut butter and chocolate chips.

  28. Tried these last night. The filling amount called for made WAY too much for me, but I tried to slop most of it in. I also added too much pumpkin pie spice (my error). They were good, and everyone else liked them, but I think I’d cut the filling amount way down. These are great with peanut butter and chocolate chips.

  29. Does anyone know well they store once they are made? I want to take them for a potluck and want to make them the night before or do they need to be made fresh?

  30. These were really good. I made two batches! I linked back to you on my blog here:

  31. To make it easier and faster I rolled out the dough on a cookie sheet. Cut it with a pizza cutter but didn’t pull it apart yet. Spread the pumpkin filling on the dough then rolled it in place. Then I sugared it.

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  37. Hi! I stumbled on your website and I cannot wait to make these croissants! I had never even thought to put some of my favorite things ( fall flavors and bread) together and I am SO excited to try them with a warm cup of cider! I loved it so much I featured it on my Top 15 easiest, cheapest, and quickest Fall recipes list.
    Have a good day!

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  40. Where can I fin just canned pumpkin? Also why couldn’t I use pumpkin Pie Filling? I have noticed that with some recipes they are very specific to use ONLY canned pumpkin , NOT Pumpkin Pie Filling. But they don’t state why. I have tried to find JUST canned pumpkin and can not seem to find it : /
    These sound so good!! and look delicious as well 🙂

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  46. yummy, yummy the look of these makes my mouth water. but can’t print I;m out of paper. can you add (Save) to your recipes?
    Thank you

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