Pumpkin Danishes have a flaky outside and a pumpkin filling. These impressive but super easy fall treats are topped off with a sweet glaze. Perfect for breakfast or dessert!
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.
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.
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.
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.
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.
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.
Serve immediately while warm or let cool completely.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Make sure to remember that the glaze will harden if you leave the danishes out or put them in the refrigerator.
No pumpkin pie spice? No problem! Just use ground cinnamon or mix cinnamon and nutmeg together.
Store them in an airtight container in the fridge for up to a week or freeze for up to 3 months.