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!
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!
- +Rolls
- 1 container Pillsbury Big & Flaky Crescent 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
- 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.
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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.
[Tweet “Breakfast or dessert? You decide with this chocolate pumpkin croissant #recipe!”]
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Questions for you:
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Which is better – chocolate or pumpkin?
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What other dessert treats have you also enjoyed for breakfast?
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Favorite pumpkin treat you’ve enjoyed so far this Fall?
