Part waffle, part croissant, and part pumpkin bring this oh so delicious cinnamon sugary pumpkin croffle together into the perfect Fall bite. So quick and easy to make using only a couple of inexpensive ingredients that you may likely have on hand already: a prepared tube of crescent dough, pumpkin butter, spiced cream cheese, and cinnamon sugar.
Croffles are basically croissant waffles made by pressing the croissant dough in a waffle iron. How can that not be delicious?! Plus you can skip the extra work making the waffle batter which is a great timesaver if you’re having company or just trying to enjoy a lazy morning.
This seasonal version has a churro-like crunchy cinnamon sugary outside, and soft pumpkin spice flavored inside that tastes like the perfect bite of Fall. Top it with my pumpkin spice mascarpone cream and you’ll be in pumpkin heaven! Can’t think of a cozier or more delicious bite of Fall to have with a hot cup of coffee on a crisp autumn morning.
Serving Size: 8 Croffles
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Ingredients:
- 1 8 ounce tube prepared croissant/crescent roll dough
- 1/2 cup cinnamon cream cheese spread (you can sub honey flavored or plain, mix pumpkin pie spice or cinnamon into plain, if preferred)
- 1/2 cup pumpkin butter-any brand. I use Trader Joe’s
- 1/2 cup cinnamon sugar (mix 1/2 cup white sugar with 1/2 tablespoon ground cinnamon)
For Optional Pumpkin Spice Mascarpone Cream:
- 8 ounces mascarpone cheese
- 1/2 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1-2 tablespoons pumpkin butter
- 1 tsp pure vanilla extract
- 1/2 cup heavy cream
Directions:
Preheat waffle iron
Open crescent roll tube, unroll each sectioned piece of dough and lay flat on cutting board or parchment/wax paper.
Spread small amount of spiced cream cheese (approximately half a tablespoon or so) onto each piece of dough, covering evenly over the wider end down to the narrow end. Next do the same with the pumpkin butter spreading on top of the cream cheese on each piece of dough. Sprinkle with a spoonful of cinnamon sugar evenly covering each piece. Roll wider end to smaller end to firm the crescent roll and cover on more cinnamon sugar.
Spray the inside of your waffle iron with cooking spray. Place one crescent roll on top of each plate, 2-4 depending on the size of your iron. Close the lid and cook 3-5 minutes depending how crispy you like the outside. Remove and sprinkle with more cinnamon sugar while warm, if desired. Serve warm and dollop with optional pumpkin spice mascarpone whipped cream for an extra decadent Croffle experience!Cut 2 sticks of butter into small pieces and add to processor, then mix on low or pulse until butter is incorporated and mixture starts to sticks together and clumps start to pull away from the bowl. Remove 1 cup of the mixture, add the remaining 1/2 cup of brown sugar, mix well, and set aside to use for the crumb topping. Press the rest of the mixture evenly into a 13-by-9-by-2 inch baking pan lined with aluminum foil. Bake 15 minutes or until crust is golden, then remove.
To make Pumpkin Mascarpone Whipped Cream:
Add mascarpone, sugar, pumpkin pie spice, and pumpkin butter to a stand mixing bowl with paddle attachment or use a handheld mixer. Beat on medium speed for a minute or so to combine ingredients. If using a stand mixer stop once to scrape the sides of the bowl and once the mixture is well combined change the paddle to whisk attachment. Add heavy cream and beat on high for a minute or so until mixture is thickened and fluffy. Turn speed to low, add vanilla and continue mixing for a few seconds until incorporated.
Dollop away on top of slightly cooled pumpkin Croffles!
