Pumpkin Cream Cheese Danish is a puff pastry enveloping spiced pumpkin and cream cheese, baked to a flaky golden brown. It’s like your own individual Pumpkin Cream Cheese Pie!

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Pumpkin Cream Cheese Danish

Is this a dessert, a breakfast, or a snack? Well, it’s up to you when you want to enjoy this perfect treat for the Fall season (or should I say Pumpkin Spice Season). In this pumpkin cream cheese danish, I spiced up some pure pumpkin, topped it with some cream cheese, and baked it wrapped inside a puff pastry. It’s an easy treat to put together and share. If you have had your fill of pumpkin desserts, I also have both a cherry and a lemon blueberry danish you might enjoy.

Steps for putting Together a Pumpkin Cream Cheese Danish on Puff Pastry. Breakfast, Snack, Pumpkin Danish, Puff Pastry, Pumpkin Puff Pastry, Pumpkin Cream Cheese Puff Pastry, Breakfast Danish, Dessert, Baking, Holiday Recipes, Thanksgiving Breakfast, Christmas Breakfast, i am baker, iambaker

Ingredients & Substitutions

Puff Pastry: You will need three sheets of store-bought puff pastries, thawed according to package instructions. (Generally, two sheets of puff pastries come in one box, so you will have to buy two boxes.) However, you could also use my homemade puff pastry, which has added cinnamon to it (which you could leave in or out).

Pumpkin: Look for a can of pure pumpkin (formerly labeled pumpkin puree). Pure pumpkin does not have any added spices to it; we add our own for the filling. I do not recommend pumpkin pie filling for this recipe; our taste testers did not enjoy that as much.

Spices: We added cinnamon, ginger, salt, and nutmeg to the pumpkin.

Egg Wash: The egg wash is brushed on top of the pastries before baking to give them a golden brown color. In addition, it helps to seal the folded pastries together.

Topping: After the pastries have baked and had time to cool, sprinkle a little confectioners’ sugar on top if you have some on hand.

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Can I Assemble the Danishes Ahead of Time?

Sure! If you want the danishes ready to go for the next day, get them filled and assembled. Then, cover the unbaked danishes with plastic wrap and store them in the refrigerator overnight. When ready to bake, you may need to add a couple of minutes to the baking time.

Air Fryer Pumpkin Cream Cheese Danish

You can get the danishes made in an air fryer, but you will have to work in batches. After assembling, place a few into the basket or onto the rack of your air fryer. Air fry at 325°F for 8 minutes, up to 10 minutes. They should be puffy and golden brown.

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How to Store

Although danishes are usually stored at room temperature, the added cream cheese means these should be refrigerated. They will last 3-5 days. You can reheat the danishes in the oven or air fryer; however, I really enjoyed them cold, too!

Pumpkin Cream Cheese Danish in a Tray Dusted with Confectioners Sugar. Breakfast, Snack, Pumpkin Danish, Puff Pastry, Pumpkin Puff Pastry, Pumpkin Cream Cheese Puff Pastry, Breakfast Danish, Dessert, Baking, Holiday Recipes, Thanksgiving Breakfast, Christmas Breakfast, i am baker, iambaker

Pumpkin Cream Cheese Danish

Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Pumpkin Cream Cheese Danish is a puff pastry enveloping spiced pumpkin and cream cheese, baked to a flaky golden brown.

Ingredients

Pastries

  • 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

Topping

  • confectioners' sugar, for dusting, optional

Instructions

  • Preheat the oven to 400°F. Line 2 large baking sheets with parchment paper. Set aside.

Cream Cheese Filling

  • In a medium bowl, mix together the cream cheese, sugar, and vanilla until fully combined. Set aside.

Pumpkin Filling

  • To a medium bowl, add the pumpkin, brown sugar, cinnamon, ginger, salt, and nutmeg. Mix until combined. Set aside.

Assembly and Baking

  • Lay the puff pastry sheets on a lightly floured surface, rolling each sheet into a 10×10-inch square. Cut each pastry sheet into 4 equal squares, making a total of 12 squares.
  • Arrange the puff pastries evenly onto the lined baking sheets.
  • Top the center of each square with 2 tablespoons of the cream cheese mixture.
  • Top the cream cheese mixture with 2 tablespoons of the pumpkin mixture.
  • Fold each of the corners up towards the center, forming a smaller square, and pinching the edges together.
  • In a small bowl, whisk together the egg and water. Brush the outside of the pastries with the egg wash, making sure to coat all of the exposed pastry.
  • Bake for 15-20 minutes, or until golden.
  • Remove the danishes from the oven. Let cool slightly before sprinkling confectioners' sugar on top (if using) and serving.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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