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:

In a bowl, mix the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and vanilla extract. Set aside.

Roll out the puff pastry or croissant dough on a clean surface. Cut it into equal triangles.

Place a small spoonful of pumpkin filling at the base of each triangle. Spread the filling lightly, leaving the edges free.

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.

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.

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