Pumpkin croissants with gooey Nutella are so easy to make with puff pastry! A flaky, crunchy puff pastry croissant, gently spiced with cinnamon and fall flavors. Pumpkin and chocolate are a favorite flavor combination of mine, and now that it's pumpkin season, I want to eat these pumpkin croissants every day!
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Why this is the best recipe
- It's tasty: The natural sweetness of pumpkin makes it an ideal ingredient for baking, and this quick croissant recipe with pumpkin and Nutella makes the ideal easy Halloween breakfast.
- It's simple: This pumpkin Nutella puff pastry croissant recipe has only four ingredients and takes just 30 minutes to make. Croissant dough is an enriched puff pastry that takes several days to make. So for a quick croissant recipe, using a sheet of ready-made puff pastry is much easier and faster.
- It's seasonal: I'm a big fan of pumpkin recipes after spending a lot of time in the US during Autumn or Fall, as it is known there. It's so evocative of the warm and fiery tones of the tree foliage as their leaves change color. Canned pumpkin puree is perfect for Fall, Halloween, and Thanksgiving recipes.
You might also want to try this spiced pumpkin yogurt cake or, for another Halloween treat, these Hocus Pocus cookies.
Ingredients
Pumpkin croissants
- All butter puff pastry sheets: Baking with puff pastry is so easy if you buy store-bought. Traditional puff pastry takes several days to make as a butter block is laminated into a lean dough. Ready-made puff pastry sheets can be used in many recipes like these cheat croissants or an asparagus cheese tart.
- Nutella: Chocolate hazelnut spread is universally adored and gives nutty chocolate flavor to pumpkin pastries.
- Canned pumpkin puree: Be sure to buy pure pumpkin puree with no added sugars, or it can be overpoweringly sweet.
- Ground cinnamon: Cinnamon adds warmth and a subtle hint of spice to the chocolate pumpkin croissants, don't skip it!
Egg wash
- Egg yolk: An egg yolk wash gives croissants a rich taste and a deep golden hue.
- Honey: Honey adds some sweetness and extra crunch!
See the recipe card for full quantities and step-by-step instructions.
Instructions
Puff pastry croissants are so easy to make and can be ready in less than 30 minutes, which makes them ideal for a quick Fall or Halloween breakfast!
- Preheat the oven to 200 degrees Celsius/395 degrees Fahrenheit.
- Spread pumpkin puree and Nutella in a checkerboard pattern on one sheet of puff pastry.
- Lay the second sheet of puff pastry on top and gently press them together without pressing down too hard.
- Cut long, even triangles across the pastry using a knife or pastry cutter. Don't worry about rough edges; as the pastry cooks and puffs up, it will hide all evils!
- Roll the pumpkin Nutella puff pastry croissants inwards from the wide end to the point of the triangle. The trick is to keep them tight without putting pressure on them, as it will cause the filling to squeeze out.
- Place the pumpkin croissants onto a lined baking sheet (parchment paper or a silicon liner) and gently brush an egg wash over the top and sides using a pastry brush.
- Dust each pumpkin croissant with a pinch of cinnamon.
- Bake the pumpkin Nutella puff pastry croissants for 25 minutes until golden and crispy on the outside and cooked thoroughly on the inside.
Top tip
Don't overdo the filling, and leave a small gap around the edges of the puff pastry sheet so that it all stays on the inside and doesn't squidge out and burn when cooking. Also, we keep the oven slightly cooler than usual when baking specifically so that the inside of the pumpkin Nutella puff pastry rolls can cook thoroughly.
Looking for other recipes using canned pumpkin puree? Try this creamy sage and pumpkin tagliatelle and these spiced pumpkin cheesecake macarons.
Substitutions and variations
Here are a few ways you can adapt this pumpkin croissant with Nutella recipe to suit you.
- Nuts - to add some crunch, you could add some chopped hazelnuts to the inside of the croissant before rolling the puff pastry together.
- Pumpkin free - not keen on the pumpkin? Just using Nutella is fine!
Equipment
- Lined baking tray/cookie sheet: avoid using a high-sided tray as this will trap steam around the croissants and will prevent them from crisping up properly.
- Pastry brush
- Glass or mug for the egg wash
- Spoons or small spatulas
- Knife or pastry cutter (or you can use a pizza cutter)
Storage
Store any leftover pumpkin Nutella puff pastry croissants in an airtight container and consume them within 2-3 days. Pumpkin croissants can be enjoyed hot or cold, to re-heat, put them on a baking tray and bake at 120 degrees Celsius/250 degrees Fahrenheit for 10-15 minutes.
These croissants don't stand up well to freezing as the filling can go watery when defrosted.
FAQ
In my opinion, no. This pumpkin Nutella puff pastry croissant recipe is sweet enough from the Nutella and and the natural sugars in the pumpkin puree.
Puff pastry is golden, crisp, and hard to touch when cooked. Sometimes the inside of puff pastry rolls can take a while to bake thoroughly, which is why we cook these at a slightly lower temperature for slightly longer. Uncooked puff pastry is wet and doughy; if you squeeze it, it will compress and go flat.
Croissants are a kind of French breakfast pastry made from laminated sweetened dough rolled into a crescent shape and baked until they are light, flaky, and crunchy.
Classic croissant dough is an enriched, yeasted puff pastry dough. They require lamination and proofing and take several days to make.
Use store-bought puff pastry instead for a cheat version!
📖 Recipe
Pumpkin Nutella Puff Pastry Croissants
Equipment
- 1 large, lined baking tray
- 1 Pastry brush
- 1 Glass or mug for the egg wash
- 1 Knife or pastry cutter (or you can use a pizza cutter)
Ingredients
Pumpkin croissants
- 2 Puff pastry sheets
- 8 tablespoon Nutella
- 8 tablespoon pumpkin puree
- 1 tablespoon ground cinnamon
Egg wash
- 1 egg yolk
- 1 teaspoon honey
Instructions
- Preheat oven to 200 degrees Celsius/395 degrees Fahrenheit.
- Spread pumpkin puree and Nutella in a checkerboard pattern on one sheet of puff pastry. Lay the second sheet of puff pastry on top and gently press them together without pressing down too hard.
- Cut long, even triangles across the pastry using a knife or pastry cutter. Don't worry about rough edges; as the pastry cooks and puffs up, it will hide all evils!
- Roll the pumpkin Nutella puff pastry croissants inwards from the wide end to the point of the triangle. The trick is to keep them tight without putting pressure on them, as it will cause the filling to squeeze out.
- Place the pumpkin croissants onto a lined baking sheet (parchment paper or a silicon liner) and gently brush the honey egg yolk egg wash over the top and sides using a pastry brush. Dust each pumpkin croissant with a pinch of cinnamon.
- Bake the pumpkin Nutella puff pastry croissants for 25 minutes until golden and crispy on the outside and cooked thoroughly on the inside.
- Bake the pumpkin Nutella puff pastry croissants for 25 minutes until golden and crispy on the outside and cooked thoroughly on the inside.
Audrey says
Pumpkin and Nutella are so good together!! Such an easy recipe
Crystal says
Pumpkin and Nutella- yes, please! These look amazing!
Giangi Townsend says
What a heavenly combination and so delicious. Thank you for sharing.
Helen says
This is so yummy. I had never heard of this combination but it totally worked and is fab for the halloween season.
Shelby says
I love the pumpkin + chocolate combo, these croissants came out beautifully.
Rosanna Stevens says
So glad to hear that Shelby, I love them too! Thanks for trying the recipe x
nacy says
did you just put Pumpkin and Nutella together? omg yes!! So addicting and delicious
Judith says
These look so delicious! Looking forward to trying them.