Pumpkin Almond Croissants

Reasons to love

• Deliciously indulgent – Buttery, flaky Costco croissants filled with cozy pumpkin spice almond cream, then baked until golden and finished with a sweet honey glaze and powdered sugar.
• Perfect for fall gatherings – A standout addition to Thanksgiving or Christmas brunch, holiday breakfast tables, or even fall-themed office parties and potlucks.
• All the cozy vibes – Warm pumpkin spice meets classic almond croissant flavor for the ultimate fall bakery-style treat at home.
• Great use for leftover or store-bought croissants – Especially perfect for repurposing Costco croissants into a bakery-worthy dessert or breakfast pastry.
• Make-ahead friendly – Assemble them the night before and bake fresh in the morning for stress-free entertaining.

Ingredients you'll need

Scroll down to the recipe card below for full information on ingredients and amounts.

• Croissants – Slightly stale croissants work best because they absorb the honey syrup more effectively; I love using Costco croissants for this recipe since they’re large, buttery, and save you the effort of making croissants from scratch.
• Pumpkin Puree – Be sure to use 100% pumpkin puree, not pumpkin pie filling, which contains added sugar and spices that can throw off the flavor balance.
• Almond Flour – Super fine almond flour is essential for a smooth almond cream filling and gives these fall croissants that classic French bakery texture.
• Egg – Just one egg is needed to bind the almond frangipane filling, helping it hold together during baking.
• Butter – Use room temperature butter so it blends easily into the almond flour mixture; if you're using salted butter, skip any added salt to keep the flavors balanced.
• Sliced Almonds – These go on top of the croissants for a beautiful, crisp finish that gives them that classic French pastry look and texture.
• Honey – Brushing the croissants with a light honey syrup adds flavor and sweetness that makes them completely irresistible; if preferred, you can substitute with plain white sugar syrup.

How to make?

You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

Tips for Success

• Use day-old or slightly stale croissants instead of fresh ones—they absorb the syrup better and hold their shape when baked. I like using Costco croissants because they're large, buttery, and perfect for this recipe.
• If you're using Costco croissants, you'll need 4. For smaller croissants, plan on using 6.
• Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
• Both the pumpkin almond cream and the honey syrup can be made ahead and stored in the refrigerator for up to 3 days—perfect for prepping in advance!

Make ahead instructions

While these pumpkin croissants are fabulous either warm or at room temperature on the day they are baked, they are best enjoyed fresh and may not store well for several days.

If you're preparing these for brunch, you can make the honey syrup and pumpkin almond cream in advance and store them in the fridge for up to 3 days. When your guests are about to arrive, simply assemble the pastries and bake them. Remember to let the pumpkin almond cream sit at room temperature for at least 30 minutes before use, allowing the butter to soften.

Looking for more sweet breakfast treats to serve for brunch? Try this French toast muffins or homemade donuts.

More recipes using croissants

• This eggnog croissant bread pudding is the ultimate holiday breakfast or brunch dish, especially for Christmas morning! Fresh cranberries bring a vibrant pop of color and a refreshing tartness that perfectly balances the richness of the dish.
• This croissant bread pudding is inspired by the classic tiramisu! It is heavenly when served with vanilla tres leches sauce with optional booze, making it one of the best breakfast desserts you’ve ever had and a guaranteed crowd-pleaser.