I was originally inspired to create this delicious breakfast treat when my bestie Amy (fabulous fashion blogger!) said “You have to try the pumpkin filled croissants at Starbucks!” I was immediately on board with this, but when I arrived at my beloved downtown Starbucks, there were no pumpkin filled croissants, only pumpkin muffins, scones and bread.
I then remembered one of my favorite breakfast treats of all time…. Blueberry Pastry Delights and thought “I could basically do the same thing, but with pumpkin instead of blueberries.” Two weeks later, here we are… sitting in the middle of Pumpkin Pastry heaven!
The day I created these pastries, I was also cooking up several other dishes in preparation for my Cookbook Kick Off Tour (which began yesterday!)… obviously I could not deprive you all of new and delicious recipes for 16 whole days while on the tour!
On that day, these were the first thing to go! I may or may not have eaten 3… or 4… by myself 😉
- 2 oz cream cheese
- ¼ cup pure pumpkin
- 2 tbsp sugar
- 1 tsp vanilla
- ½ tsp cinnamon
- 1 can crescent rolls
Preheat the oven to 375°.
In a small bowl whip together the cream cheese and pumpkin. Add the sugar, vanilla and cinnamon.
Next, roll the crescent dough out and press the perforations together, then slice the dough into 8 equal squares.
Top each square with a spoonful of the pumpkin cream cheese mixture.
Next, fold the corners of each square into the middle of the pastry and place on a baking stone.
Place in the oven for 12-14 minutes or until golden brown.
So simple and SO delicious! The quintessential fall breakfast for weekends or before work during the week!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe for gluten-free crescent rolls can be substituted for traditional crescent rolls to make this a delicious gluten-free pastry.