Pumpkin Cream Cheese Danish Recipe
If you’re craving a bakery-worthy treat that’s easy to make at home and bursts with cozy autumn flavor, this Pumpkin Cream Cheese Danish is about to become your new obsession. Flaky golden layers of buttery pastry cradle a lush, tangy cream cheese filling kissed with spiced pumpkin. Every bite of this Pumpkin Cream Cheese Danish combines the best parts of a pumpkin pie and a classic cheese danish, drizzled with a sweet vanilla glaze. You’ll love how surprisingly simple and delightfully irresistible this fall favorite is—perfect for breakfast, brunch, or any moment that calls for something special.
Ingredients You’ll Need
The magic of this Pumpkin Cream Cheese Danish lies in its straightforward, wholesome ingredients. Just a handful come together to make that heavenly balance of crisp, creamy, spicy, and sweet—a combination that tastes (and looks) bakery-fancy, but is completely doable in any kitchen.
- Puff Pastry: Convenient frozen puff pastry offers flaky, buttery layers with all the sophistication and none of the hard labor.
- Egg + Water: Whisked together for an egg wash that gives your Danish that gleaming, bakery-style golden brown finish.
- Pumpkin Puree: The key to that gorgeous autumnal hue and gentle sweetness—make sure to use pure puree, not pie filling.
- Sugar: Adds sweetness to balance the tang of the cream cheese and the depth of the pumpkin spice.
- Pumpkin Pie Spice: This spice blend delivers warmth and that unmistakable fall flavor—feel free to use homemade or store-bought.
- Vanilla Extract: A little vanilla brings cozy depth to both the cream cheese and pumpkin layers.
- Egg: Helps bind the pumpkin filling and ensures a rich, custardy texture.
- Cream Cheese: Softened cream cheese is essential for that signature tangy-smooth filling.
- Powdered Sugar: For the glaze, it adds a snowy finish without weighing down the danish.
- Milk: Just enough to bring the glaze together into a pourable, drizzly consistency.
How to Make Pumpkin Cream Cheese Danish
Step 1: Prepare the Puff Pastry
Let your puff pastry thaw until it’s still cool but pliable. Gently roll each sheet into a smooth, 9×12-inch rectangle. Don’t rush this step—cool pastry means the layers puff beautifully in the oven! Use a sharp knife or pizza cutter to divide each sheet lengthwise, and then twice crosswise, creating six even rectangles from each sheet (twelve total).
Step 2: Preheat and Prep
Preheat your oven to 400 degrees F while you line two baking sheets with parchment paper or a nonstick baking mat. This prevents sticking and ensures all those buttery layers crisp up perfectly on the bottom.
Step 3: Prepare the Fillings
For the pumpkin layer, stir together the pumpkin puree, sugar, vanilla, pumpkin pie spice, and egg until silky smooth. In another bowl (or the bowl of a mixer) blend the softened cream cheese with sugar and vanilla until creamy and dreamy—no lumps allowed! Each filling packs its own decadent flavor; they’ll swirl together in delicious harmony.
Step 4: Assemble the Pastries
Arrange six rectangles per pan. Prick each with a fork in several spots to keep the centers from puffing up too much. Spoon on a generous swirl of cream cheese filling, followed by a dollop of pumpkin mixture. Use a toothpick or knife tip to marble them together—just a quick swirl creates a lovely, bakery-style effect.
Step 5: Add the Egg Wash
Combine one egg with two tablespoons of water and whisk until blended. Brush this wash lightly over the exposed edges of each Danish. This helps turn them a gorgeous golden brown in the oven and creates that irresistible flaky crust.
Step 6: Bake
Slide your trays into the preheated oven and bake for around 20 minutes, or until the puff pastry is spectacularly golden and the filling gently set. Your kitchen will smell like pure autumn magic!
Step 7: Glaze
While the Pumpkin Cream Cheese Danish cools slightly, whisk together powdered sugar, vanilla, and milk until smooth and pourable. Drizzle the glaze over each pastry in artistic zig-zags or go for a casual drizzle—either way, you’ll love the final flourish of sweetness.
How to Serve Pumpkin Cream Cheese Danish
Garnishes
Dress up your Pumpkin Cream Cheese Danish with a dusting of extra powdered sugar or a sprinkle of pumpkin pie spice. Sliced toasted pecans or a little chopped candied ginger give a delightful crunch and flair. Sometimes, a touch of whipped cream on the side turns your danish from breakfast into dessert!
Side Dishes
Pair your Pumpkin Cream Cheese Danish with a hot cup of coffee or spicy chai for pure comfort. For brunch, serve alongside a vibrant fruit salad or crisp bacon to balance the sweetness. If you’re sharing with friends, a cheese and fruit platter makes everything feel both elegant and satisfying.
Creative Ways to Present
You can stack smaller danishes on a rustic cake stand for effortless entertaining, or tuck them into bakery boxes for a precious edible gift. If you’re feeling extra, serve them warm with a scoop of vanilla ice cream for an autumn-inspired dessert that will wow all your guests.
Make Ahead and Storage
Storing Leftovers
If you have any Pumpkin Cream Cheese Danish left over (not likely!), cool them completely before storing in an airtight container. Keep at room temperature for up to a day, or in the refrigerator for up to 3 days—the pastry will stay fairly crisp and the filling remains luscious.
Freezing
Let the danishes cool completely, then wrap individually in plastic wrap and pop into a freezer-safe bag or container. They’ll keep well for up to 2 months. For best results, skip the glaze before freezing and add it fresh after reheating.
Reheating
To bring back the magic, reheat Pumpkin Cream Cheese Danish in a 300 degree F oven for 5–8 minutes. This restores their flakiness and gently warms the filling. If you’ve made ahead and frozen, thaw at room temperature first, then reheat—easy as can be!
FAQs
Can I use homemade puff pastry instead of store-bought?
Absolutely! If you love making your own puff pastry, it’ll add an even more artisanal touch to your Pumpkin Cream Cheese Danish, though using store-bought saves tons of time and still achieves a beautiful result.
Can I prepare these danishes a day ahead?
You sure can! Assemble and bake as instructed, then once cooled, store in an airtight container. Briefly reheat and glaze before serving for that freshly-baked texture.
Is it okay to use low-fat cream cheese?
Yes, you can swap with low-fat cream cheese, though the filling may be a bit less rich and creamy. For best results and flavor, stick to regular cream cheese if you can.
How do I keep the pastry from getting soggy?
Be sure to prick the puff pastry as directed, and don’t overload with filling. Also, allow the danish to cool on a wire rack after baking to let steam escape and keep that crust crisp.
Can I use another type of squash or sweet potato?
Yes, swapping canned squash puree or sweet potato puree for pumpkin is a lovely twist! Just make sure whatever you use is thick and well-drained so your filling doesn’t get too runny.
Final Thoughts
If you’re searching for a no-fuss way to bring bakery-style flavors to your kitchen, you absolutely have to try this Pumpkin Cream Cheese Danish. It’s golden, creamy, and full of fall comfort—a crowd-pleasing treat that’s as fun to make as it is to eat. Go ahead and bake up a batch; you might find you’ve created a new tradition!
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Pumpkin Cream Cheese Danish Recipe
- Total Time: 50 minutes
- Yield: 12 pastries 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of fall with these Pumpkin Cream Cheese Danish pastries. Flaky puff pastry envelopes a creamy pumpkin and sweetened cream cheese filling, creating a perfect blend of seasonal ingredients and decadent taste.
Ingredients
Puff Pastry:
- 2 sheets puff pastry (thawed)
- 1 egg + 2 Tablespoons water (for egg wash)
Pumpkin Filling:
- 1/2 cup pumpkin puree
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 egg
Cream Cheese Filling:
- 8 oz cream cheese (softened)
- 1 teaspoon vanilla extract
- 4 Tablespoons sugar
Powdered Sugar Glaze:
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 Tablespoons milk
Instructions
- PREPARE the Puff Pastry dough – Roll out the thawed puff pastry sheets into rectangles and cut them into smaller pieces.
- PREHEAT oven – Preheat the oven to 400 degrees F and prepare baking sheets.
- PREPARE the fillings – Mix pumpkin puree, sugar, vanilla, spices, and egg for the pumpkin filling. Combine cream cheese, vanilla, and sugar for the cream cheese filling.
- ASSEMBLE the Pastries – Place puff pastry rectangles, add cream cheese and pumpkin fillings, swirl, brush with egg wash, and bake until golden.
- DRIZZLE with powdered sugar glaze – Optionally, drizzle the pastries with a powdered sugar glaze.
Notes
- You can customize the spice level by adjusting the amount of pumpkin pie spice used.
- Feel free to add a sprinkle of chopped nuts or a dash of cinnamon on top for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pastry
- Calories: 280
- Sugar: 13g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Pumpkin Cream Cheese Danish, Fall Pastries, Pumpkin Pastry Recipe
