These pumpkin stuffed croissants are perfect for breakfast, dessert, or any everyday Fall snack. They are tender, buttery, flaky and filled with hearty, sweet and savory pumpkin filling.

Photo bycanva

Enjoy!

Ingredients

For the dough:

• 2 1/4 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) instant yeast
• 1/2 cup milk, warmed (about 110°F/43°C)
• 1/2 cup canned pumpkin puree
• 1/4 cup unsalted butter, melted
• 1 large egg

For the butter layer:

• 1 cup (2 sticks) unsalted butter, cold

For the filling:

• 1/2 cup canned pumpkin puree
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• Pinch of salt

For egg wash:

• 1 egg
• 1 tablespoon water

Directions

• Make the dough: In a large bowl, combine the flour, sugar, salt, and instant yeast. In another bowl, mix the warmed milk, pumpkin puree, melted butter, and egg until well combined. Gradually add the wet mixture to the dry ingredients, stirring until a soft dough forms. Knead on a lightly floured surface for about 5 minutes until smooth. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
• Prepare the butter layer: While the dough is rising, take the cold butter and place it between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a 6x8-inch rectangle. Chill it in the refrigerator until the dough is ready.
• Roll and fold: Once the dough has risen, punch it down and roll it out into a large rectangle (about 12x18 inches). Place the chilled butter in the center of the dough and fold the dough over the butter, sealing the edges. Roll the dough out to a rectangle again and perform a letter fold (fold into thirds) twice, chilling the dough for 30 minutes between folds.
• Make the filling: In a bowl, mix the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt until smooth. Set aside.
• Shape the croissants: Roll the final dough out into a large rectangle (about 12x18 inches) and cut it into triangles (about 4 inches wide at the base). Place about 1 tablespoon of the pumpkin filling at the base of each triangle. Starting from the base, roll the triangles up towards the tip, shaping them into croissants. Place the croissants on a baking sheet lined with parchment paper.
• Proof the croissants: Cover the croissants with a clean towel and let them rise for another 30-45 minutes, until puffy.
• Preheat the oven: Preheat your oven to 375°F (190°C).
• Egg wash and bake: In a small bowl, whisk together the egg and water. Brush the egg wash over the croissants. Bake for 15-20 minutes, or until golden brown and flaky.
• Cool and serve: Let the croissants cool on a wire rack for a few minutes before serving. Enjoy your delicious homemade pumpkin croissants!

What do you think?

Try this recipe this Fall! You won't be disappointed.