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Flaky Pumpkin Cream Cheese Danish with Puff Pastry for Thanksgiving

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.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
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.