Pumpkin Cream Cheese Danish with Puff Pastry: Your 1st Bite Guide

Why Make This Pumpkin Cream Cheese Danish

This recipe uses simple ingredients and steps to give you a breakfast or dessert that looks fancy but is easy to make. You get the rich taste of cream cheese with the warm spice of pumpkin. It’s great for any time of day and you can change it up to fit your taste. Plus, your kitchen will smell amazing while it bakes.

How to Make Pumpkin Cream Cheese Danish with Puff Pastry

Making these danishes involves three main steps: preparing the cream cheese filling, preparing the pumpkin filling, and then assembling and baking the danishes. You will start by mixing the ingredients for each filling. Then, you will cut the puff pastry, add the fillings, and bake until golden brown.

Ingredients of Pumpkin Cream Cheese Danish with Puff Pastry

For the Cream Cheese Filling:

• 8 ounces (226g) block-style, full-fat cream cheese, softened
• 1/4 cup (50g) granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• Pinch of salt

For the Pumpkin Filling:

• 1/2 cup (120g) canned 100% pumpkin puree (not pumpkin pie filling)
• 2 tablespoons (25g) packed brown sugar
• 1 teaspoon pumpkin pie spice (or a blend of 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, 1/8 tsp cloves)
• 1 tablespoon maple syrup (optional)

For the Danish Assembly:

• 1 sheet (approx. 10 oz) pre-made puff pastry, thawed
• 1 large egg, whisked with 1 tablespoon milk or water (for egg wash)

Optional Garnish:

• Powdered sugar, for dusting
• Chopped pecans or walnuts, for topping

Directions of Pumpkin Cream Cheese Danish with Puff Pastry

Preparing the Cream Cheese Filling

1. Take a medium bowl. Add softened cream cheese, granulated sugar, egg yolk, vanilla extract, and a pinch of salt to it.
2. Use an electric mixer. Beat the mixture on medium speed until it is smooth and creamy. This will take about 1 to 2 minutes. Set this bowl aside.

Preparing the Pumpkin Filling

1. Take a separate small bowl. Add pumpkin puree, brown sugar, pumpkin pie spice, and maple syrup (if you are using it) to it.
2. Stir everything together until it is well combined. Set this bowl aside.

Assembling Your Danishes

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Unroll the thawed puff pastry sheet onto a surface dusted lightly with flour.
3. Cut the edges of the pastry to make a neat rectangle, if needed.
4. Cut the puff pastry into 6 or 8 equal squares.
5. Score a smaller square inside each large square. Leave about a 1/2-inch border around the edges. Do not cut all the way through the pastry. This border will puff up to make the edges of your danish.
6. Put a spoonful of the cream cheese filling into the center of each scored square. Then, put a spoonful of the pumpkin filling on top of the cream cheese.
7. Brush the outer edges of each pastry square with the egg wash.

Baking Your Pumpkin Cream Cheese Danish

1. Carefully move the danishes to the baking sheet you prepared.
2. Bake them for 15 to 20 minutes. They are ready when the puff pastry is golden brown and puffed, and the fillings are slightly firm.
3. Let the danishes cool a little on the baking sheet. Then, move them to a wire rack to cool completely.

How to Serve Pumpkin Cream Cheese Danish with Puff Pastry

Serve these danishes warm with coffee or hot cocoa for a classic breakfast. For an elegant brunch, arrange them on a platter with fresh fruit. As a dessert, you can offer them with a scoop of vanilla ice cream or whipped cream.

How to Store Pumpkin Cream Cheese Danish with Puff Pastry

Store any leftover danishes in an airtight container in the refrigerator. They will last for up to 3 days. For best taste, gently reheat them in a low oven or microwave before eating.

Tips to Make Pumpkin Cream Cheese Danish with Puff Pastry

Always make sure your puff pastry is thawed but still cold. If it’s too warm, it will be hard to work with. If it’s too cold, it will break. Do not put too much filling in the danishes, or it might spill out while baking. Turn your baking sheet halfway through cooking to make sure they bake evenly.

Variation

You can change the spices in the pumpkin filling. Try adding a pinch of ground cardamom or allspice. For extra crunch, sprinkle chopped pecans or walnuts over the filling before baking. You can also make a simple maple glaze by mixing powdered sugar with a little maple syrup and milk. Drizzle this over the cooled danishes.

FAQs

Q1: Can I make this Pumpkin Cream Cheese Danish ahead of time?

A1: Yes, you can prepare the danishes and keep them unbaked in the refrigerator for up to 12-24 hours. Cover them loosely with plastic wrap. You can also bake them beforehand and warm them gently in a low oven or microwave just before serving.

Q2: What’s the best way to store leftover Pumpkin Cream Cheese Danish with Puff Pastry?

A2: Put leftover danishes in an airtight container and place them in the refrigerator. They will stay good for up to 3 days. They taste best if you warm them up a little before eating.

Q3: My Pumpkin Cream Cheese Danish did not puff up well. What went wrong?

A3: Check that your oven is fully preheated and very hot, as high heat is important for puff pastry. Also, avoid working the pastry too much when you cut it. Make sure the puff pastry is still cold when it goes into the oven. Scoring the inner square without cutting all the way through helps create that puffed edge on your danish.

Classic Pumpkin Cream Cheese Danish with Puff Pastry

These delightful Classic Pumpkin Cream Cheese Danishes feature a rich, tangy cream cheese filling and a spiced pumpkin layer, all nestled in flaky puff pastry. Perfect for a fall breakfast or dessert, they offer a delicious combination of creamy, sweet, and spiced flavors.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Servings 8 danish

Calories 320 kcal

Equipment

• Medium bowl
• Electric mixer
• Small bowl
• Baking sheet
• Parchment paper
• Wire rack

Ingredients

  

For the Cream Cheese Filling:

• 8 ounces cream cheese (226g) block-style, full-fat, softened
• 1/4 cup granulated sugar (50g)
• 1 egg yolk large
• 1 teaspoon vanilla extract
• Pinch salt

For the Pumpkin Filling:

• 1/2 cup pumpkin puree (120g) canned 100% (not pumpkin pie filling)
• 2 tablespoons brown sugar (25g) packed
• 1 teaspoon pumpkin pie spice (or a blend of 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, 1/8 tsp cloves)
• 1 tablespoon maple syrup optional

For the Danish Assembly:

• 1 sheet puff pastry (approx. 10 oz) pre-made, thawed
• 1 egg large, whisked with 1 tablespoon milk or water (for egg wash)

Optional Garnish:

• powdered sugar for dusting
• pecans or walnuts chopped, for topping

Instructions

 

Preparing the Cream Cheese Filling

• In a medium bowl, combine softened cream cheese, granulated sugar, egg yolk, vanilla extract, and salt.
• Beat the mixture with an electric mixer on medium speed for 1-2 minutes until smooth and creamy, then set aside.

Preparing the Pumpkin Filling

• In a separate small bowl, combine pumpkin puree, brown sugar, pumpkin pie spice, and optional maple syrup.
• Stir until all ingredients are well combined, then set aside.

Assembling Your Danishes

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Unroll the thawed puff pastry onto a lightly floured surface, trimming edges to form a neat rectangle if necessary.
• Cut the puff pastry into 6 or 8 equal squares.
• Score a smaller square inside each large square, leaving a 1/2-inch border without cutting all the way through.
• Place a spoonful of cream cheese filling in the center of each scored square, followed by a spoonful of pumpkin filling on top.
• Brush the outer edges of each pastry square with the prepared egg wash.

Baking Your Pumpkin Cream Cheese Danish

• Carefully transfer the assembled danishes to the prepared baking sheet.
• Bake for 15 to 20 minutes until the puff pastry is golden brown and puffed, and the fillings are slightly firm.
• Allow danishes to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

Notes

For the best texture, allow the danishes to cool completely on a wire rack before serving. This will help the pastry maintain its crispness and prevent sogginess.