• 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 10x10-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.