Pumpkin croissants are soft, mildly sweet rolls prepared with a pumpkin-enriched dough that is shaped into crescents. The recipe combines cooked pumpkin, creating a versatile pastry suitable for both everyday meals.
These croissants can be served plain, with savory fillings, or alongside soups and salads, making them a balanced option for breakfast, brunch, or light snacks. The addition of sesame seeds provides a subtle nutty aroma and an appealing finish, resulting in a simple yet refined baked dish that can be enjoyed throughout the year.
What are Pumpkin Croissants?
Pumpkin croissants are not exactly classic French laminated croissants, because there’s no multi-layered butter lamination here, but instead they’re flavored with pumpkin and a touch of vanilla. This is popular across home baking traditions where seasonal squash or pumpkin is added to breads.
Pro Tips for the Best Pumpkin Croissants
- Use smooth, well-drained mashed pumpkin. After roasting, scoop and mash thoroughly and, if needed, press through a sieve so you don’t add excess water to the dough.
- Weigh ingredients where possible, because baking is happier and more consistent that way.
- Give the dough enough time to rest and proof, as slow, gentle proofs will deepen flavor.
- When rolling triangles, make the base wide enough so that when rolled, the croissant keeps a nice spiral and doesn’t unfold while baking.
Frequently Asked Questions
What type of pumpkin should I use?
Use a small, sweet pumpkin or any cooking squash like butternut. The flesh should be dense and sweet when roasted, not watery.
Can I use canned pumpkin purée?
Yes, but if using canned pumpkin, make sure it’s plain pumpkin purée and not pumpkin pie filling. If the purée seems watery, drain or reduce it on the stove to concentrate it slightly.
How do I tell if the dough is overproofed?
If the dough rises and then collapses or looks very slack and deflated, it’s likely overproofed. You may still shape and bake, but the structure and oven spring will be reduced.
How to Store Pumpkin Croissants
For long storage, don't store at room temperature and refrigerate for up to 4 days. Reheat in an oven for 8-12 minutes until warmed through.
Ingredients
How to Make Pumpkin Croissants
Wash and pat dry your pumpkin. Bake whole at 180°C (356°F) for 30 minutes, until tender when pierced with a knife. Then, cut the skin slightly and separate it from the pulp, forming a flower
Wash and pat dry your pumpkin. Bake whole at 180°C (356°F) for 30 minutes, until tender when pierced with a knife. Then, cut the skin slightly and separate it from the pulp, forming a flower
Combine warm milk and sugar in a bowl. Add yeast, egg, pumpkin pulp, vanilla essence, and mix. Add the flour gradually to the wet mixture to form a shaggy dough. Add butter and knead.
Combine warm milk and sugar in a bowl. Add yeast, egg, pumpkin pulp, vanilla essence, and mix. Add the flour gradually to the wet mixture to form a shaggy dough. Add butter and knead.
Place the dough in a lightly oiled bowl, cover with cling film, and leave to rest for 1 hour.
Place the dough in a lightly oiled bowl, cover with cling film, and leave to rest for 1 hour.
Turn the dough out and divide it into two equal balls. Cover and let it rest for 30 minutes.
Turn the dough out and divide it into two equal balls. Cover and let it rest for 30 minutes.
Roll both balls into a rectangle and use a pizza cutter to divide them into triangles.
Roll both balls into a rectangle and use a pizza cutter to divide them into triangles.
Starting from the base of each triangle, roll tightly toward the tip to form a crescent.
Starting from the base of each triangle, roll tightly toward the tip to form a crescent.
Place shaped croissants on a lined baking tray, cover, and let them rise for 1 hour. Brush with milk, and sprinkle white and black sesame seeds over the croissants.
Place shaped croissants on a lined baking tray, cover, and let them rise for 1 hour. Brush with milk, and sprinkle white and black sesame seeds over the croissants.
Bake for 15 minutes at 180°C (356°F).
Bake for 15 minutes at 180°C (356°F).
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