Chocolate Pumpkin Croissants

When we finally got to dessert at our pairing dinner, we really didn’t need another course. But sometimes it’s not about needing another course – it’s just good! Luckily, this recipe is quick and easy I decided to wait until after dinner to make it. That gave us a nice break to make a little extra space in our stomachs for the final touch!

Chocolate Pumpkin Croissants for Dessert

I was so happy with the way this turned out – simple and delicious! It was the perfect ending to a fantastic evening.

The next morning, Kirk had another idea – what about heating up the croissants for breakfast (without the sauce)? This might not be the most nutritious breakfast you can enjoy, but it is a fantastic treat to enjoy on a Saturday morning!

Chocolate Pumpkin Croissants

by Heather Blackmon

Ingredients (8 croissants)

Rolls

  • 1 container Pillsbury Big & FlakyCrescent Rolls
  • 1/4-1/2 cup pumpkin
  • 1/3 cup vegan chocolate chips
  • olive oil cooking spray
  • 2-3 tablespoons sugar

Sauce

  • 1/3 cup vegan chocolate chips
  • 1 teaspoon powdered sugar
  • 1 tablespoon Frangelico, optional

Instructions

Preheat oven to 375 degrees.

Spread out rolls on a clean surface and spray with olive oil spray. Sprinkle with a dusting of sugar and top with pumpkin. Sprinkle chocolate chips evenly and roll into crescent, starting at the wide end and rolling toward the tip.

Arrange rolls on cookie sheet covered with cooking spray.

Bake for 12-15 minutes, or until golden brown.

While baking, prepare sauce (if desired). Melt chocolate chips and stir in powdered sugar and Frangelico, if desired. Pour warm sauce over rolls just before serving.

Serving tip: To serve as dessert, top with sauce. To serve as breakfast, no sauce is necessary.

Powered by Recipage

Whether you choose to enjoy this treat as dessert or breakfast, I don’t think you’ll be disappointed at all! Sharing these with a good friend or loved one is even better.

Chocolate Pumpkin Croissants for Breakfast

********************

Questions for you:

  • Which is better – chocolate or pumpkin?
  • What other dessert treats have you also enjoyed for breakfast?
  • Favorite pumpkin treat you’ve enjoyed so far this Fall?

Comments

  1. Lee says

    I have been obsessed with the pumpkin flavored Green Mountain Coffee K-cups. Weird because I’m not a huge pumpkin spice latte person (too sweet) but these K-Cups are so good. I guess that’s not really a treat, but we’ll go with it anyway.
    Lee recently posted…Gluten-Free: The UpdateMy Profile

  2. says

    Chocolate’s always better than pumpkin if you ask me–but I’d take a croissant wrapped around/covered in either. Have you tried TJ’s version of Pillsbury rolls? Ugh, SO amazing. I kinda wish I didn’t know how good they are…and how much better they’d be when stuffed with goodies and served for breakfast ;D I think apple crisp is probably my all-time dessert-for-breakfast favorite!
    Allie recently posted…Falling over DecisionsMy Profile

  3. Heather @ kiss my broccoli says

    Omg, choose between pumpkin and chocolate?! You gotta be kidding! Nope, won’t do it…you can’t make me! But you can make me crave pumpkin croissants after I JUST finished eating! Ha! And dessert for breakfast is my specialty! If it’s not a stack of dessert like pancakes, it’s most definitely Greek yogurt topped with fruit and crumbled up cookies! :)

    I haven’t made any pumpkin “treats” just yet, but I’ve got some pancakes that will be making their debut very very soon! And I know you’ll love them!
    Heather @ kiss my broccoli recently posted…Mouthgasm MondayMy Profile

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current day month ye@r *

CommentLuv badge