It only takes 6 ingredients & 20 minutes to make these delicious pumpkin pastries! They are so easy to make & perfect for breakfast, brunch or dessert!
I was originally inspired to create this delicious breakfast treat when my bestie Amy Black 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 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, and these were the first thing to go! I may or may not have eaten 3… or 4… by myself! 😉
Ingredients
- 2 oz cream cheese
- ¼ cup pure pumpkin
- 2 tbsp sugar
- 1 tsp vanilla
- ½ tsp cinnamon
- 1 can (8 count) crescent rolls
Preheat the oven to 375°F.
In a small bowl whip together the cream cheese and pumpkin. Add the sugar, vanilla and cinnamon.
Roll the crescent dough out onto parchment paper 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.
Fold the corners of each square into the middle of the pastry.
Transfer the pastries on the parchment paper onto a baking sheet and 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!
Pumpkin Filled Pastries
It only takes 6 ingredients & 20 minutes to make these delicious pumpkin pastries! They are so easy to make & perfect for breakfast, brunch or dessert!
Ingredients
- 2 oz cream cheese
- ¼ cup pumpkin puree
- 2 tbsp sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 8 oz crescent roll dough
Instructions
- Preheat the oven to 375°F.
- In a small bowl whip together the cream cheese and pumpkin.
- Add the sugar, vanilla and cinnamon.
- 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.
- 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.
