Pumpkin Butterscotch Croissants
Pumpkin Butterscotch Croissants are delectable. These easy croissants are made with a pumpkin, cream cheese, butterscotch chips, pecans, coconut, and pumpkin pie spice filling. Then they’re rolled in a cinnamon-sugar mixture like Snickerdoodle Cookies before baking. After baking, they are absolutely scrumptious.
I found a fabulous “Mini Pumpkin Pie Croissants” recipe on Pinterest and the Internet a few weeks ago. In fact, it has had so much interest that it has become my number one viewed post as of last night.
I was starting to think no recipe would ever overtake my “Cleaning and Seasoning Cast Iron Skillets” post which I only posted up as a lark, but everyone seemed to love! Anyway, that Mini Pumpkin Pie Croissants recipe finally challenged and overtook that post with hundreds of views this past week.
I determined at the time that I wanted to experiment with this recipe and try something a little different. I liked the main idea of a pumpkin cream cheese filling with sugar and pumpkin pie spice wrapped up in delicious crescent rolls, but I wanted to see how it would taste with the additions of butterscotch chips, coconut, and finely diced pecans. Well, this recipe is a keeper! The smell of butterscotch wafting through my house was amazing and wonderful.
I love the croissants made this way. The filling is thicker obviously since it has more ingredients, so the texture is a little different but Pumpkin Butterscotch Croissants still bake up wonderfully. I increased the sugar measurements, also. So here’s a new way to make miniature pumpkin pies, and if you like the flavors of butterscotch, coconut, and pecans, I think you will love this recipe.
When I initially posted this recipe in October 2012, it was still the relatively early days of my blog and I was using an iPhone for a camera which didn’t produce the greatest pictures. I’ve been going back through all my first year blog posts and remaking those recipes so I can get newer, better, more eye-appealing pictures.
So I recently made these croissants (December 2015) for a public Christmas celebration our church put on for our local town. I passed out gobs of these croissants along with Mini Pumpkin Pie Croissants, Red Velvet Sandwich Cookies and Pumpkin Whoopie Pies. Everything went like hotcakes! And, as much as everyone enjoyed the cookies, I got the most rave reviews for this delicious goodie. Make them and you’ll see why.
Pumpkin Butterscotch Croissants have luscious flavors and they start with crescent rolls!
Pumpkin Butterscotch Croissants are a great treat for holiday breakfasts!
Every bite of Pumpkin Butterscotch Croissants will have you drooling.
Here’s what I did.
I used these ingredients.
Soften cream cheese in large mixer bowl. Add pumpkin, pumpkin pie spice and sugar.
Mix with an electric mixer until smooth.
I also used these ingredients.
Add coconut, butterscotch chips and finely diced pecans. I would not use large pieces of nuts for this texture.
Stir all ingredients together.
Unroll one can of crescent roll dough. (You will need 4 cans for this recipe). Spread about a teaspoon of pumpkin filling over triangles. Roll up crescent roll.
In a small bowl mix sugar and pumpkin pie spice. Stir sugar and pumpkin pie spice together. Roll pumpkin croissant beginning with wide end then roll croissant in sugar mixture.
Place on greased cookie sheet. If you have any extra sugar-pumpkin pie spice mixture sprinkle it over top of the croissants.
Bake for 10-12 minutes at 375.
Here’s a basket full of Pumpkin Butterscotch Croissants. If you look closely you can see the butterscotch chips in the filling.
Pumpkin Butterscotch Croissants are mouthwatering. You will enjoy every bite.
Here’s the recipe.
PUMPKIN BUTTERSCOTCH CROISSANTS
(Recipe inspired from my Mini Pumpkin Pie Croissants recipe)
- 4 cans Pillsbury refrigerated crescent rolls
- 2-oz. cream cheese
- ½ cup canned pumpkin (not pumpkin pie filling)
- 1 tbsp. pumpkin pie spice
- 1/3 cup granulated or powdered sugar
- 1/3 cup coconut
- 1/4 cup finely diced pecans
- 1/3 cup butterscotch chips
- 1/3 cup granulated sugar
- 1 tsp. pumpkin pie spice
- Roll each crescent roll out and cut lengthwise in 2.
- Mix cream cheese, pumpkin, 1 tbsp. pumpkin pie spice and 1/3 cup sugar.
- Beat together until fluffy and creamy.
- Stir in coconut, pecans and butterscotch chips.
- Spread a scant teaspoon onto each crescent triangle with a knife.
- Don’t overstuff or they are messy to roll up.
- Mix together 4 tbsp. sugar and 1 tbsp. pumpkin pie spice and roll each pumpkin pie croissant in it.
- Bake at 375° for 15-18 minutes.
Pumpkin Butterscotch Croissants are filled with butterscotch, cinnamon, pecans and coconut in a tasty pumpkin filling. Yum.
Don’t Pumpkin Butterscotch Croissants look terrific?
I bet your family will love when you serve these jewels for breakfast.