Pumpkin cream cheese croissants wrap flaky all-butter pastry around a two-tone filling of spiced pumpkin and tangy vanilla cream cheese. They feel festive enough for October brunch while remaining useful through Thanksgiving morning.
This approachable version begins with all-butter puff pastry. Rolling the triangles loosely preserves the layers and keeps the filling visible in the center of each golden crescent.
Why this pumpkin pastry works
Cooking the pumpkin briefly removes excess moisture and concentrates its flavor. A small amount of cornstarch stabilizes the cream cheese, while cold pastry creates the strongest lift in the oven.
Ingredient notes
Use pure pumpkin puree rather than pie filling. Full-fat block cream cheese stays firmer than spreadable tubs. Thaw puff pastry until flexible but still cold.
Shape clean crescent pastries
Cut each pastry sheet into six long triangles. Place narrow ribbons of cream cheese and pumpkin near the wide edge, leaving a clean border, then roll toward the point without squeezing.
Success tips
- Cook the pumpkin mixture until it holds a track from the spatula.
- Chill both fillings before shaping.
- Keep the puff pastry cold at every stage.
- Seal the point underneath each crescent.
Substitutions and variations
Mascarpone can replace cream cheese for a milder filling. Add finely chopped pecans for crunch or drizzle cooled pastries with maple glaze. Sweet potato puree works with the same spices.
Storage and make-ahead
The pastries are best the day they are baked. Refrigerate leftovers for three days and reheat at 325°F (165°C) for 6–8 minutes. Assemble and chill them for up to eight hours before baking.
Frequently asked questions
Why did the filling leak?
The pastry may have been warm or overfilled. Use cold fillings, leave a border, and place the pointed tip underneath.
Can I freeze them?
Freeze the shaped unbaked croissants on a tray, then bag for one month. Bake from frozen, adding several minutes.
Print
Pumpkin Cream Cheese Croissants
- Prep Time: 40 minutes
- Cook Time: 21 minutes
- Total Time: 1 hour 36 minutes
- Yield: 12 croissants
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Flaky puff-pastry croissants filled with spiced pumpkin and vanilla cream cheese.
Ingredients
- 2 sheets all-butter puff pastry (about 490 g), thawed but cold
- 3/4 cup (184 g) plain pumpkin puree
- 1/4 cup (50 g) packed light brown sugar
- 1 tsp (2 g) pumpkin pie spice
- 1 tsp (5 ml) vanilla extract, divided
- 1/4 tsp (1 g) fine salt, divided
- 6 oz (170 g) full-fat block cream cheese, softened
- 1/3 cup (40 g) powdered sugar
- 1 tsp (3 g) cornstarch
- 1 large egg (50 g without shell)
- 1 tbsp (15 ml) water
- 1 tbsp (13 g) granulated sugar
- 1/2 tsp (1 g) ground cinnamon
Instructions
- Cook the pumpkin, brown sugar, pumpkin pie spice, 1/2 tsp (2.5 ml) vanilla, and 1/8 tsp (0.5 g) salt over medium heat for 5–7 minutes, until thick. Cool completely.
- Beat the cream cheese with powdered sugar, cornstarch, remaining vanilla, and remaining salt until smooth. Chill both fillings for 20 minutes.
- Heat the oven to 400°F (205°C). Line two trays with parchment.
- Cut each cold pastry sheet into six long triangles. Place a narrow spoonful of cream cheese and pumpkin filling near each wide edge, leaving a clean border.
- Roll each triangle toward its point without squeezing. Curve gently and place point-side down on the trays.
- Whisk the egg with water and brush the pastries. Mix granulated sugar with cinnamon and sprinkle lightly over the tops.
- Bake for 18–23 minutes, rotating the trays once, until deeply puffed and golden. Cool for 15 minutes before serving.
Notes
If the pastry softens during shaping, chill the trays for 10 minutes before applying egg wash.
