Ingredients
Scale
Creating these croissants is straightforward, and you’ll likely have many of these ingredients already in your pantry. Here’s what you’ll need:
- 1 can (8 ounces) refrigerated crescent roll dough
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar, packed
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar (for sprinkling)
If you’re out of pumpkin pie spice, a quick substitute is to mix cinnamon, nutmeg, and a pinch of ginger. This little trick was something my grandmother often did, ensuring nothing went to waste and every dish had a personal touch.
Instructions
Ready to bring some fall magic into your kitchen? Follow these simple steps:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small bowl, mix together the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract until smooth.
- Unroll the crescent roll dough and separate it into triangles.
- Place a heaping teaspoon of the pumpkin mixture at the wide end of each triangle.
- Roll up each triangle, starting from the wide end, and place them on the prepared baking sheet, point-side down.
- Brush the tops with the beaten egg to add a beautiful golden finish.
- Sprinkle with sugar for an extra touch of sweetness.
- Bake in the preheated oven for 12-15 minutes, or until golden brown and puffed.
- Allow them to cool slightly before serving, although they’re best enjoyed warm.
While making these, I always remember my kids perched on the counter, eagerly waiting to taste the first one out of the oven. That anticipation is part of the joy of cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International