Pumpkin Cream Cheese Danish Recipe

Introduction

These Pumpkin Cream Cheese Danishes combine flaky puff pastry with a luscious cream cheese and spiced pumpkin filling. Perfect for cozy breakfasts, brunches, or a sweet fall treat that’s surprisingly simple to make at home.

Ingredients

• 3 sheets frozen puff pastry, thawed according to package directions
• 12 ounces cream cheese, softened
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 can (15 ounces) pure pumpkin
• ½ cup (100 g) light brown sugar, packed
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• ½ teaspoon kosher salt
• ¼ teaspoon nutmeg
• 1 large egg, room temperature
• 1 tablespoon water
• Confectioners’ sugar, for dusting (optional)

Instructions

1. Step 1: Preheat the oven to 400°F. Line two large baking sheets with parchment paper and set them aside.
2. Step 2: Prepare the cream cheese filling by mixing the softened cream cheese, granulated sugar, and vanilla extract in a medium bowl until smooth and fully combined. Set aside.
3. Step 3: In another medium bowl, combine the pumpkin, brown sugar, cinnamon, ginger, kosher salt, and nutmeg. Stir until well mixed and set aside.
4. Step 4: On a lightly floured surface, roll out each puff pastry sheet into a 10×10-inch square. Cut each sheet into 4 equal squares, yielding 12 squares total.
5. Step 5: Place the puff pastry squares evenly onto the prepared baking sheets.
6. Step 6: Spoon about 2 tablespoons of the cream cheese mixture onto the center of each puff pastry square.
7. Step 7: Top the cream cheese with 2 tablespoons of the pumpkin mixture.
8. Step 8: Fold each corner of the pastry up towards the center, pinching the edges to form a smaller square around the filling.
9. Step 9: In a small bowl, whisk together the egg and water to make an egg wash. Brush the egg wash over the exposed edges of each pastry to help them brown nicely.
10. Step 10: Bake the danishes for 15 to 20 minutes, or until the pastry is golden and puffed.
11. Step 11: Allow the danishes to cool slightly before dusting with confectioners’ sugar, if desired, and serving.

Tips & Variations

• For added flavor, sprinkle chopped toasted pecans or walnuts on top of the pumpkin filling before folding the pastry.

Storage

Store leftover danishes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness. Avoid microwaving, which can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh cooked and pureed pumpkin, but be sure it is thick and drained well to avoid making the filling too wet.

Can these danishes be frozen?

Yes, you can freeze the assembled danishes before baking. Place them on a tray to freeze individually, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Pumpkin Cream Cheese Danish Recipe

Print Recipe

★★★★★

4.8 from 93 reviews

Delightful Pumpkin Cream Cheese Danish pastries featuring flaky puff pastry layers filled with a luscious cream cheese mixture and a spiced pumpkin blend, perfect for a cozy breakfast or festive dessert.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 15-20 minutes
• Total Time: 35-40 minutes
• Yield: 12 danishes 1x
• Category: Breakfast, Dessert, Pastry
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Puff Pastry

• 3 sheets frozen puff pastry sheets, thawed according to package directions

Cream Cheese Filling

• 12 ounces cream cheese, softened
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Pumpkin Filling

• 1 can (15 ounces) pure pumpkin
• ½ cup (100 g) light brown sugar, packed
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• ½ teaspoon kosher salt
• ¼ teaspoon nutmeg

Egg Wash

• 1 large egg, room temperature
• 1 tablespoon water

Optional

• Confectioners’ sugar, for dusting

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper and set aside for easy cleanup.
2. Prepare Cream Cheese Filling: In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix well until smooth and fully incorporated. Set aside.
3. Prepare Pumpkin Filling: In another medium bowl, mix together the pure pumpkin, light brown sugar, cinnamon, ginger, kosher salt, and nutmeg. Stir until the mixture is fully combined and smooth. Set aside.
4. Roll Out Puff Pastry: On a lightly floured surface, unfold the thawed puff pastry sheets. Roll each sheet gently into a 10×10-inch square to even out any creases. Cut each sheet into 4 equal squares, resulting in 12 squares total.
5. Arrange Pastry Squares: Place the cut puff pastry squares evenly spaced on the prepared parchment-lined baking sheets.
6. Add Cream Cheese Filling: Spoon about 2 tablespoons of the cream cheese filling into the center of each puff pastry square.
7. Add Pumpkin Filling: On top of the cream cheese layer, add 2 tablespoons of the pumpkin filling to each square, creating a layered effect.
8. Fold Corners and Seal: Carefully fold each corner of the puff pastry squares towards the center, pinching the edges together to form a smaller square and seal the filling inside.
9. Apply Egg Wash: In a small bowl, whisk the egg with water to create an egg wash. Brush the tops and edges of each pastry thoroughly with the egg wash to encourage browning during baking.
10. Bake the Danishes: Place the baking sheets in the preheated oven and bake for 15-20 minutes or until the pastries are puffed up and golden brown.
11. Cool and Serve: Remove from the oven and allow the pastries to cool slightly on the baking sheet. Optionally, dust the tops with confectioners’ sugar before serving for a sweet finishing touch.

Notes

• Ensure puff pastry is adequately thawed but kept cold for best puffing results.
• Use room temperature cream cheese to achieve a smooth filling.
• Customize the spice mix in the pumpkin filling to suit your taste preferences.
• These danishes are best eaten fresh but can be stored in an airtight container for up to 2 days.
• For a vegan version, substitute cream cheese and egg wash with vegan alternatives.

Keywords: pumpkin danish, cream cheese pastry, puff pastry dessert, fall dessert, spiced pumpkin pastry, breakfast pastries