Pumpkin Cream Cheese Danish Recipe

If you’re craving a cozy autumn treat that’s both delightfully flaky and luxuriously creamy, this Pumpkin Cream Cheese Danish delivers in every bite. Each golden pillow combines buttery puff pastry, a duo of creamy fillings, and the irresistible notes of pumpkin pie spice, perfect for sharing (or stashing for yourself). Whether you’re hosting brunch or searching for a new fall favorite, this Pumpkin Cream Cheese Danish is a warm hug on a plate—bursting with inviting flavors and gorgeous swirls.

Ingredients You’ll Need

The list is short but mighty! These simple ingredients each play a crucial role in creating the Pumpkin Cream Cheese Danish’s luscious texture, unforgettable flavor, and beautiful appearance. Here’s what you’ll need and why:

• Puff Pastry: Frozen sheets of puff pastry offer effortless layers of crisp, airy dough for that bakery finish with zero fuss.
• Pumpkin Puree: The heart of the filling, bringing rich color and natural sweetness—make sure it’s pure pumpkin, not pie filling.
• Cream Cheese: Softened cream cheese ensures the filling is silky and decadent, balancing the sweetness.
• Sugar: Both granulated and powdered sugar show up in the fillings and glaze for perfect sweetness and shine.
• Pumpkin Pie Spice: Just a touch adds all the cozy, warming notes you adore in classic fall bakes.
• Eggs: The secret to creamy fillings and that gorgeous, glossy finish on the pastry.
• Vanilla Extract: A splash in both layers deepens the flavor and adds bakery-style aroma.
• Milk: Just enough to thin the glaze so it can elegantly drizzle over the warm Danish.
• Powdered Sugar: For a dreamy, sweet glaze that crackles as it sets atop the golden pastry.
• Water: Mixed with egg for the egg wash so the pastry turns cravably golden and crisp.

How to Make Pumpkin Cream Cheese Danish

Step 1: Prepare the Puff Pastry

Start by making sure your puff pastry is thawed just enough to be pliable. Gently roll each sheet into two 9×12-inch rectangles. Cut each rectangle once lengthwise and twice across the width—so you end up with 6 neat pieces per sheet. Keep them chilled until you’re ready to assemble to ensure those delightful, ultra-flaky layers.

Step 2: Preheat the Oven

Preheat your oven to 400 degrees Fahrenheit (200 Celsius) and line two baking sheets with parchment or a silicone mat. This not only prevents sticking but encourages even browning and easy cleanup.

Step 3: Make the Pumpkin Filling

In a small bowl, combine the pumpkin puree, sugar, vanilla extract, pumpkin pie spice, and one egg. Whisk well until the mixture is smooth and vibrant. This spiced blend is the star of your Pumpkin Cream Cheese Danish, bringing all those autumnal notes with every bite.

Step 4: Mix the Cream Cheese Filling

In the bowl of a stand mixer or with a handheld beater, blend softened cream cheese, sugar, and vanilla extract until the mixture is completely smooth and creamy. The goal is a rich, dreamy filling that will swirl beautifully with the pumpkin for a stunning look and craveworthy taste.

Step 5: Assemble the Danishes

Arrange the 12 puff pastry rectangles on the prepared baking sheets (6 per sheet), spacing them a little apart. Prick each one a few times with a fork, which helps control the rise for consistent baskets. Drop a spoonful of the cream cheese mixture in the center of each rectangle, then top with a spoonful of the pumpkin filling. Using a toothpick or the tip of a knife, gently swirl the two together for those gorgeous signature marbled patterns.

Step 6: Add the Egg Wash

Whisk together one egg with two tablespoons water. Brush this over the exposed edges of your pastries for a burnished, bakery-style sheen once baked. It’s a tiny step that takes your Pumpkin Cream Cheese Danish from good to absolutely stunning.

Step 7: Bake

Slide the trays into your preheated oven and bake for about 20 minutes, or until puffed up and gloriously golden brown around the edges. The hardest part is letting them cool just enough to handle before finishing with the glaze!

Step 8: Glaze and Serve

While the danish cool slightly, whisk together powdered sugar, vanilla, and milk to form a thick but pourable glaze. Drizzle generously over each Pumpkin Cream Cheese Danish for a sweet finishing touch that cracks enticingly when you bite in.

How to Serve Pumpkin Cream Cheese Danish

Garnishes

For a showstopping finish, sprinkle a little extra pumpkin pie spice or cinnamon on top of each freshly glazed danish. For added flair, a few toasted pecans or a dollop of whipped cream makes these pastries look (and taste) even more festive.

Side Dishes

Pair your Pumpkin Cream Cheese Danish with a steamy mug of coffee, chai tea, or hot apple cider for the ultimate breakfast or snack. They also sit beautifully alongside scrambled eggs or a simple fruit salad, turning any brunch into a special occasion.

Creative Ways to Present

Share your danishes on a wooden board with fresh mini pumpkins or gourds for a seasonal display. If you want a personal touch, drizzle individual pastries with extra glaze right before serving, or tie up a few in parchment with twine for a sweet homemade gift.

Make Ahead and Storage

Storing Leftovers

Once completely cool, store your Pumpkin Cream Cheese Danish in an airtight container in the refrigerator. They’ll stay tasty and fresh for up to three days—making them a dream for easy entertaining or a quick grab-and-go breakfast.

Freezing

Want to save some for later? Arrange cooled danishes in a single layer on a tray and freeze until solid. Transfer to a zip-top bag or container and freeze for up to two months. Let them thaw overnight in the fridge before enjoying again.

Reheating

To recreate that fresh-from-the-oven magic, reheat the Pumpkin Cream Cheese Danish in a 300°F oven for about 5–8 minutes, or until warmed through and crisp. Avoid the microwave, as it will soften the pastry.

FAQs

Can I use homemade puff pastry?

Absolutely! If you have a favorite homemade puff pastry recipe, go for it—just keep the size of the rectangles the same for even baking.

Is canned pumpkin pie filling okay to use?

It’s best to stick with pure pumpkin puree, as pumpkin pie filling is already sweetened and spiced. This way, you control the flavor and sweetness in every Pumpkin Cream Cheese Danish.

Can I prepare these the night before baking?

Yes! You can assemble the danishes ahead, cover, and refrigerate them overnight. Just add your egg wash in the morning and bake straight from the fridge for a quick, bakery-fresh treat.

How do I keep the bottoms from getting soggy?

Pricking the pastry with a fork and baking on parchment or a silicone mat helps prevent sogginess. Also, let the fillings cool down a bit before assembling if they’re very warm.

What if I don’t have pumpkin pie spice?

No worries! You can make a quick blend with cinnamon, ginger, nutmeg, and a pinch of cloves. Adjust to taste for that classic Pumpkin Cream Cheese Danish flavor.

Final Thoughts

This Pumpkin Cream Cheese Danish is pure fall comfort, ready to impress at any breakfast table or cozy gathering. The flavors are nostalgic, the swirl is beautiful, and the process is truly doable for any home baker. Pour yourself a hot drink, treat yourself (and your loved ones), and let the aroma of fresh Pumpkin Cream Cheese Danish fill your kitchen. You’ll be glad you did!

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