Pumpkin Danishes

Name: Pumpkin Danishes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 8 ounce block cream cheese, (softened to room temperature (divided use)); 2 Tablespoons granulated sugar; 1 teaspoon vanilla extract; 1/3 cup pure pumpkin puree ((not pumpkin pie filling)); 1/4 cup light brown sugar, (packed); 1 1/2 Tablespoons all-purpose flour; 1/2 teaspoon pumpkin pie spice; 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

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Pumpkin Danishes have a flaky outside and a cream cheese pumpkin filling. These impressive but super easy fall treats are topped off with a sweet glaze. Perfect for breakfast or dessert!

A BEAUTIFUL AND DELICIOUS DANISH RECIPE

Pumpkin Danishes are a delicious fall treat! They are perfect for breakfast, brunch, snack, or a dessert. They feature a sweet puff pastry crust filled with sweetened cream cheese, pumpkin puree and spices and topped with a cinnamon-y cream cheese glaze. Best of all, these Pumpkin Danishes come together quickly and easily but they’ll look like you put a ton of effort in! These Pumpkin Cheesecake Danishes are sure to be a hit!

FREQUENTLY ASKED QUESTIONS:

What can I use if I don’t have pumpkin spice?

If pumpkin spice is not available, you can substitute it with either ground cinnamon or a combination of cinnamon and nutmeg. I also have a Homemade Pumpkin Pie Spice recipe.

How do you reheat these?

Although these taste great at room temperature, I like to eat them warm. To reheat, just pop one in the microwave for 15-30 seconds until warmed through, you can also warm in the oven. If you have already glazed them, this may melt the glaze a bit.

Do I have to use the cream cheese glaze?

Nope! Skip the glaze if you don’t want it or use a different glaze. A milk and powdered sugar glaze is simple and would work well too. You could also drizzle with melted white or semisweet chocolate, or a dusting of powdered sugar.

Can I used canned pumpkin pie filling?

Nope. Pumpkin pie filling is already sweetened and spiced and is a bit too thin for what we need to for here.

Do I have to use the cream cheese filling?

No, if you don’t want to mix the cream cheese and pumpkin filling, you don’t have to. You can use just pumpkin filling. I’d make double the filling just in case and fill with that instead.

How to store pumpkin danishes?

Try refrigerating them in an airtight container for up to a week if you don’t eat them all when you first make them. Additionally, you can freeze them for up to 3 months.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

cream cheese – it’s really important it is softened to room temperature or you’ll end up with lumps in the batter.
sugar – just regular granulated sugar.
pure pumpkin puree – not pumpkin pie filling.
light brown sugar – if you want a deeper molasses flavor, try using dark brown sugar.
all-purpose flour – this helps thicken the pumpkin filling.
pumpkin pie spice – you can use only cinnamon if you prefer.
sheets puff pastry – follow the instructions on the back of the box to thaw the pastry.
egg and water – this is going to make the egg wash that you’ll brush on the pastry. It gives it a beautiful golden color.
coarse sugar – this is sprinkled around the edges of the puff pastry to give it a little crunch and texture. You can skip it or you just use granulated sugar instead
powdered sugar and milk – this is used (along with 2 ounces of cream cheese) to make the glaze.

cream cheese, vanilla extract, sugar, pumpkin puree, light brown sugar, all purpose flour, pumpkin pie spice, puff pastry, egg, water, coarse sugar, powdered sugar, and milk.

HOW TO MAKE PUMPKIN DANISHES

Preheat the oven to 400°F. Line two baking sheets with parchment paper or spray with nonstick cooking spray. Set aside. In a medium-sized bowl, mix together the 6 ounces of cream cheese, sugar, and vanilla with an electric hand mixer (or in a stand mixer) until smooth and creamy. Set aside. Note: set aside the other two ounces of cream cheese for the glaze topping later. In another medium-sized bowl, mix together the pumpkin puree, brown sugar, flour, and pumpkin spice until smooth (this can be done by hand or with an electric hand mixer). Set aside.

collage of tWO photos: cream cheese mixture in a small bowl; pumpkin mixture in another bowl.

Open up one sheet of puff pastry on a clean work surface. Cut along the two folds of the pastry so you have 3 pieces. Cut these pieces in half, so you now have 6 rectangles. Place these rectangles on your prepared baking sheet, not touching each other. Repeat with the second sheet of puff pastry. With a pairing knife, score each puff pastry sheet about ¼ inch to ½ inch around the border of the rectangle.

college of two photos: six puff pastry squares on a baking sheet; scored puff pastry sheets.

Poke a few holes with a fork into the middle of the pastry, just in the center of the smaller rectangle you scored. This will help the sides puff up but keep the center indented a bit. Evenly distribute dollops of the cream cheese filling evenly among all the pastries, Do not go into the outer border of the pastry rectangle. Evenly distribute dollops of the pumpkin filling among the pastries. Again, making sure you do not go into the outer border of the pastry.

collage of three photos: fork holes poked into puff pastry sheets; cream cheese mixture dolloped onto each puff pastry; pumpkin mixture dolloped with the cream cheese dollops.

With a toothpick or a butter knife, gently swirl the pumpkin and cream cheese filling together; again, make sure you are in the center of the pastry. In a small bowl, whisk together the egg and water. Brush this egg wash along the exposed edges of the pastry. This is going to give it a nice golden sheen after baking. If using, sprinkle the coarse sugar on top of the egg wash.

collage of three photos: swirled cream cheese pumpkin mixture on puff pastry; egg wash brushed on outer edges of pastry; coarse sugar sprinkled on edges of pastry.

Bake for about 13-15 minutes, on the center rack, until golden brown and the edges are puffed. It’s best to only bake one tray at a time or else you’ll need to rotate them once during baking so they will bake evenly. Transfer the pastries to a wire rack to cool.

collage of two photos: fully baked pastries; pastries moved to a cooling rack.

While the pastries are cooling, make the glaze topping by mixing together, with an electric hand mixer, the remaining 2 ounces of softened 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 all the pastries.