Pumpkin Cream Cheese Danish

Pumpkin Cream Cheese Danish





Yield 4 pastries

Pumpkin Cream Cheese Danish is a delicious, flaky puff pastry stuffed with lightly sweetened pumpkin cream cheese filling and makes a great breakfast or dessert!



  1. Preheat your oven to 375º F and line a baking pan with parchment or a baking mat.
  2. In a mixing bowl stir together the pumpkin puree, powdered sugar and brown sugar.
  3. Beat in the cream cheese, vanilla and cinnamon until the mixture is smooth, place in the refrigerator for 10 minutes.
  4. Gently roll your sheet of puff pastry dough into a square and cut into 4 equal parts.
  5. In a small bowl beat together the egg and water to form an egg wash.
  6. Lightly brush the egg wash on the perimeter of the square of dough.
  7. Spread about 3 Tbs of the pumpkin mixture in the center of the dough and fold two sides together at the center of the pastry, sealing with a dab of egg wash.
  8. Sprinkle with cinnamon sugar and bake for 15-17 minutes until golden.
  9. Let cool for 5 minutes and serve warm.
  10. Store an left over danish in an air tight container in the fridge for up to 3 days.

Courses Breakfast

Recipe by It Bakes Me Happy at