Ingredients:
For the croissant dough:
1 roll of pre-rolled puff pastry (or store-bought croissant dough) 
For the pumpkin filling:
150g pumpkin puree (homemade or canned) 
2 tbsp brown sugar 
1 tsp ground cinnamon 
½ tsp ground nutmeg
¼ tsp ground ginger
1 tsp vanilla extract
For the glaze:
1 beaten egg 
1 tbsp milk 
For decoration (optional):
Icing sugar for dusting 
Simple frosting (mixture of icing sugar and a little milk)
Instructions:
Prepare the Pumpkin Filling:In a bowl, mix the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and vanilla extract. Set aside.
Prepare the Dough:Roll out the puff pastry or croissant dough on a clean surface. Cut it into equal triangles.
Add the Filling:Place a small spoonful of pumpkin filling at the base of each triangle. Spread the filling lightly, leaving the edges free.
Roll the Croissants:Roll each triangle from the base to the tip to form a croissant. Place them on a baking sheet lined with parchment paper, point down to prevent them from opening.
Brush and Bake:Mix the beaten egg with the milk for the egg wash. Brush each croissant with this mixture.
Preheat the oven to 180°C (350°F) and bake for 15-20 minutes, until the croissants are golden brown and flaky.
Decorate and Serve:Let cool slightly before dusting with icing sugar or topping with a light glaze. Serve warm to enjoy all their flavor! 
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 6-8 croissants