Pumpkin Almond Croissants

These Pumpkin Almond Croissants are an easy fall twist on the classic French almond croissants. Flaky croissants are filled with a pumpkin-spice almond frangipane, brushed with honey syrup, and baked until golden, crisp and irresistibly delicious.

Course Breakfast

Cuisine American

Keyword almond croissants, pumpkin almond croissants, pumpkin croissants

Prep Time 12

Cook Time 24

Total Time 36

Servings Croissants

Calories 412kcal

Author Maria Doss

Equipment

Electric beater

Ingredients

6 medium croissants (or use 4 large)
2 tablespoons honey
2 tablespoons water

Pumpkin Almond Cream

½ cup almond flour
¼ cup all purpose flour
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon nutmeg freshly ground
6 tablespoons unsalted butter at room temperature
½ cup light brown sugar loosely packed
½ cup pumpkin puree
1 egg

For the rest

sliced almonds as needed
confectioners sugar as needed

Instructions

Prep. Pre heat oven to 350 degrees F. Line a large sheet pan with parchment paper and set aside.
Make honey syrup. Combine honey and water in a small microwave-safe bowl. Heat in the microwave for about 20 seconds, or until the mixture is hot. Stir with a spoon until well combined. Allow it to cool while you make the pumpkin almond cream.
Make Pumpkin Almond Cream. Whisk together almond flour, all purpose flour, cinnamon and nutmeg in a small bowl and set aside.
Add butter and brown sugar to a larger bowl and beat with an electric beater, until light and fluffy, about 2 minutes. Beat the pumpkin puree and egg into the mixture until thoroughly combined. The texture may appear slightly curdled, but that’s normal. Gradually add the whisked flour mixture and beat just until everything is well combined.
Assemble. Using a serrated knife, split each croissant in half horizontally, leaving a small hinge so they stay attached. Brush the cut sides of both the top and bottom halves generously with the honey syrup.
Spread about 4 tablespoons of the pumpkin almond frangipane over the bottom half of each croissant, then gently close it. Spread about 1 tablespoon of the frangipane over the top, then sprinkle generously with sliced almonds. (If you're using large Costco croissants, increase the filling to about 6 tablespoons per croissant.)
Bake. Arrange the croissants on the prepared baking sheet and bake for 20 to 25 minutes, or until the tops are lightly golden and the almond filling is set. Transfer the pan to a wire rack and let the croissants cool for a few minutes, then dust generously with powdered sugar. They're delicious served warm or at room temperature.

Video

Notes

Don't use fresh croissants: Use day old or stale croissants instead of fresh.

Costco croissants: If using Costco croissants, then you will need 4 for this recipe.

Pumpkin puree: Make sure to use 100% pure pumpkin puree and not pumpkin pie filling.

Make ahead: Both the pumpkin almond frangipane and honey syrup can be made up to 3 days in advance and stored in the refrigerator. Before assembling the croissants, let the frangipane come to room temperature so it's soft and easy to spread.

Nutrition