Our Pumpkin Danish is something special. Using store-bought puff pastry, cream cheese, pumpkin, and spices, you have the perfect fall breakfast, snack, or dessert!
For this recipe, we’re keeping things simple. To help with that, we’re going to use some flaky puff pastry straight from the grocery store. Throw in some pumpkin and cream cheese (along with some sugar) and you’ve got yourself a Pumpkin Danish for the ages!
The fall season is here, and that means one thing: pumpkin, pumpkin, and more pumpkin! For me, anyway. Any chance I get to add pumpkin flavor to something in the fall, I take it!
It’s time to dust off your boots, put on your coziest sweater, and indulge in everything pumpkin-flavored. In this case, a pumpkin cream cheese danish is the name of the game. You’re going to love it!
Picture this: You wake up to a chilly morning, the smell of coffee brewing fills the air, and the only thing missing is a perfect fall breakfast. And trust me, nothing says “fall” more than a warm, flaky Pumpkin Danish with a cup of coffee.
Whether it’s your first time in the baking game or you’re a seasoned pro, you’ll find this recipe easy-peasy and oh-so-delicious. The pre-made puff pastry dough makes sure of that!
My husband always looks at me a little funny when pumpkin season rolls around. Seeing those pumpkins all lined up in the farmers market is the best thing! Sometimes I go a little overboard and bring home like 10 baking pumpkins. Am I the only one? Ha!
In any case, I have to find uses for all those pumpkins, and this Pumpkin Danish is one of them. Get ready to jump into the world of pumpkin desserts (or breakfasts or snacks), people!
Some of our other favorite pumpkin recipes we have on our site include: Pumpkin Cheesecake, Pumpkin Cornbread Muffins, and Pumpkin Chocolate Chip Cookie Recipe.
WHY THIS RECIPE WORKS:
- No Fancy Skills Needed: You don’t need to be a pro baker to make these. We’re using store-bought puff pastry, which saves time and hassle. I love to make things as simple as possible!
- Dual Fillings: This danish recipe has both a pumpkin filling and a cream cheese filling, offering a beautiful blend of flavors in every bite.
- Perfect for All Times of Day: Breakfast, mid-day snack, or dessert, this Pumpkin Danish is perfect for any time of day. And since it’s fall, pumpkin should be enjoyed as often as possible, right?
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Cream cheese
- Granulated sugar
- Vanilla extract
- Pure pumpkin puree
- Light brown sugar
- All-purpose flour
- Pumpkin pie spice
- Puff pastry sheets
- Large egg
- Coarse sugar (optional)
- Powdered sugar
- Milk
HOW TO MAKE PUMPKIN DANISH:
- Preheat the oven to 400°F. Line two sheet trays with parchment paper, set aside.
- In a medium-sized bowl, mix together the 6 ounces of cream cheese, sugar, and vanilla until smooth, set aside.
- In another medium-sized bowl, mix together the pumpkin puree, brown sugar, flour, and pumpkin spice until smooth, set aside.
- Place one sheet of puff pastry on a clean work surface. Cut along the folds of the pastry, so you have 3 pieces. Cut these pieces in half, so you now have 6 rectangles.
- Place these on your prepared sheet tray, not touching each other. Repeat with the second sheet of puff pastry.
- Score each pastry about ¼ inch to ½ inch around the border of the rectangle with a paring knife.
- Poke a few holes with a fork into the pastry, but just in the center of the smaller rectangle you scored. This will help the sides puff up.
- Evenly distribute dollops of the cream cheese filling among the pastries, making sure you do not go into the outer border of the pastry.
- Evenly distribute dollops of the pumpkin filling among the pastries, making sure you do not go into the outer border of the pastry.
- Take a butter knife or a toothpick and swirl the two together; again, make sure you are in the center of the pastry.
- In a small bowl, whisk together the egg and water. Brush the egg wash along the exposed edges of the pastry.
- If using, sprinkle the coarse sugar on top of the egg wash.
- Bake for 13-15 minutes until golden brown and the edges are puffed. Transfer the pastries to a wire rack to cool.
- While the pastries are cooling, make the glaze by mixing together the remaining 2 ounces of cream cheese, powdered sugar, milk, and pumpkin spice until smooth. The glaze should be thick yet pourable. Start with 1 tablespoon of milk and add up to another tablespoon to your desired consistency.
- Drizzle the glaze evenly over the pastries. Serve immediately while warm or let cool completely.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DOES THE GLAZE HARDEN?
Yes, the glaze will harden a bit, especially if you store the danishes in the fridge. But, if you do stack them the glaze may get a little smushed so keep that in mind.
Just keep in mind that you want to put the glaze on before it hardens and sets in the bowl, we don’t like a lumpy glaze. Been there before, haha!
CAN I ADD A DIFFERENT TOPPING?
Absolutely! Instead of the cream cheese glaze, you can try a powdered sugar glaze, a drizzle of chocolate, or even a dusting of powdered sugar.
Any sweet topping you like will do, really. How about some caramel sauce? Oh, boy!
WHAT IS THE BEST CANNED PUMPKIN TO USE?
Opt for pure pumpkin puree rather than pumpkin pie filling. The pie filling has added spices and sugar.
Don’t get me wrong, it’s absolutely delicious, but we want the plain stuff for this particular recipe!
ANY ADDITIONS?
You betcha! Pumpkin will go with a whole lot of things. Try these ones out!
- Chopped nuts (like pecans or walnuts)
- A sprinkle of cinnamon sugar on top
- Mini chocolate chips
- A drizzle of caramel sauce
- Extra pumpkin pie spice
- Shredded coconut
- A handful of dried cranberries
- Lemon zest in the cream cheese mixture
- A sprinkle of sea salt
- A dollop of whipped cream on top
ANY SUBSTITUTIONS?
I’ve got your back! Check out this quick list!
- Use vegan cream cheese for a dairy-free option.
- Swap out brown sugar with maple syrup or honey.
- Replace pumpkin pie spice with a mix of cinnamon and nutmeg.
- Use crescent roll dough instead of puff pastry for a different texture.
- Replace the egg wash with melted butter.
- Use almond milk instead of regular milk in the glaze.
HOW TO STORE:
Refrigerator: Store leftovers in an airtight container in the fridge for up to a week.
I personally like to keep them on the counter for a day or two. Actually, I’m lucky if they don’t get eaten before then, haha!
Freezer: You can also freeze them for up to 3 months, wrapped in plastic wrap and then placed in an airtight container.
DANA’S TIPS AND TRICKS:
- Read the Recipe: Always read through the whole recipe first so you know what you’re doing.
- Puff Pastry: Make sure your puff pastry is thawed but still cool.
- Mixing Fillings: Use a hand mixer for the best results when combining your pumpkin and cream cheese mixtures.
- Don’t Overfill: Don’t go overboard with the fillings, or they might spill over.
- Even Spacing: Make sure you leave space between the pastries on the baking sheet.
- Check Doneness: Look for a golden brown color to know when your danishes are done.
- Optimal Temperature: I personally love them served warm, I pop one in the microwave for 15-30 seconds until warmed through, or you can also warm them in the oven.
There you have it, folks! A simple yet delicious Pumpkin Danish recipe perfect for all your fall adventures.
Try it out and let the cozy flavors of autumn envelop you. Come back and let us know how they came out in the comments below!
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If you’ve tried this PUMPKIN DANISH, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Pumpkin Danish with Cream Cheese Recipe
Ingredients
For the cream cheese filling:
- 8 ounces cream cheese softened, divided use
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
For the pumpkin filling:
- 1/3 cup pure pumpkin puree
- 1/4 cup light brown sugar packed
- 1 & 1/2 tablespoons all-purpose flour
- 1/2 teaspoon pumpkin pie spice
For assembly:
- 2 sheets puff pastry thawed
- 1 large egg
- splash of water
- 1-2 tablespoons coarse sugar optional
- 1 & 1/4 cups powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 400°F. Line two sheet trays with parchment paper, set aside.
- In a medium-sized bowl, mix together the 6 ounces of cream cheese, sugar, and vanilla until smooth, set aside.8 ounces cream cheese, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract
- In another medium-sized bowl, mix together the pumpkin puree, brown sugar, flour, and pumpkin spice until smooth, set aside.1/3 cup pure pumpkin puree, 1/4 cup light brown sugar, 1 & 1/2 tablespoons all-purpose flour, 1/2 teaspoon pumpkin pie spice
- Place one sheet of puff pastry on a clean work surface. Cut along the folds of the pastry, so you have 3 pieces. Cut these pieces in half, so you now have 6 rectangles.2 sheets puff pastry
- Place these on your prepared sheet tray, not touching each other. Repeat with the second sheet of puff pastry.
- Score each pastry about ¼ inch to ½ inch around the border of the rectangle with a paring knife.
- Poke a few holes with a fork into the pastry, but just in the center of the smaller rectangle you scored. This will help the sides puff up.
- Evenly distribute dollops of the cream cheese filling among the pastries, making sure you do not go into the outer border of the pastry.
- Evenly distribute dollops of the pumpkin filling among the pastries, making sure you do not go into the outer border of the pastry.
- Take a butter knife or a toothpick and swirl the two together; again, make sure you are in the center of the pastry.
- In a small bowl, whisk together the egg and water. Brush the egg wash along the exposed edges of the pastry.1 large egg, splash of water
- If using, sprinkle the coarse sugar on top of the egg wash.1-2 tablespoons coarse sugar
- Bake for 13-15 minutes until golden brown and the edges are puffed. Transfer the pastries to a wire rack to cool.
- While the pastries are cooling, make the glaze by mixing together the remaining 2 ounces of cream cheese, powdered sugar, milk, and pumpkin spice until smooth. The glaze should be thick yet pourable. Start with 1 tablespoon of milk and add up to another tablespoon to your desired consistency.1 & 1/4 cups powdered sugar, 1-2 tablespoons milk, 1/4 teaspoon pumpkin pie spice
- Drizzle the glaze evenly over the pastries. Serve immediately while warm or let cool completely.
Notes
- Read the Recipe: Always read through the whole recipe first so you know what you’re doing.
- Puff Pastry: Make sure your puff pastry is thawed but still cool.
- Mixing Fillings: Use a hand mixer for the best results when combining your pumpkin and cream cheese mixtures.
- Don’t Overfill: Don’t go overboard with the fillings, or they might spill over.
- Even Spacing: Make sure you leave space between the pastries on the baking sheet.
- Check Doneness: Look for a golden brown color to know when your danishes are done.
- Optimal Temperature: I personally love them served warm, I pop one in the microwave for 15-30 seconds until warmed through, or you can also warm them in the oven.
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