5 from 21 votes
46 comments
September 28, 2012
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If you love cheese danish, this Pumpkin Cream Cheese Danish takes it over the top for a delicious festive treat for fall. Enjoy!
Moral of the story: this Pumpkin Cream Cheese Danish one of the best things to eat EVER. Sweet, creamy, cream cheesy, and carby! Everything that’s worth living for is in this sweet and tasty pastry. I guess technically this isn’t a pastry because I’m a cheater and use crescent rolls, but whatevs. I’m all about breaking the rules….especially if it means it gets on your table faster.
Pumpkin Cream Cheese Danish Recipe
If you’re in a pinch and need a perfect autumn dessert or breakfast, this is your recipe. Here’s everything you’ll need to make a perfect Pumpkin Danish:
- Crescent Dough –the main reason why this recipe is so quick and easy is that I use the store-bought crescent dough. If that isn’t your thing, you can totally make homemade crescent dough instead.
- Cream Cheese –tangy, creamy goodness!
- Pumpkin –NOT the pumpkin pie mix, just ordinary canned pumpkin.
- Granulated Sugar –to sweeten the pumpkin filling.
- Cinnamon and Nutmeg – cinnamon, and nutmeg go so well together. Especially for fall desserts.
- Vanilla –for flavor.
- All-Purpose Flour –this helps stabilize the pumpkin filling.
- Powdered Sugar and Heavy Cream –this is for the glaze that tops this danish recipe and makes it look incredible.
Love Pumpkin? Check out these other pumpkin recipes:Amazing Pumpkin Cheesecake,Pumpkin Cream Cheese Bread,Pumpkin Cream Cheese Filled Crepes, andPumpkin Cheesecake Bars.
How to Make Pumpkin Cream Cheese Danish
- Preheat oven to 375 degrees. In a small bowl, combine cream cheese, pumpkin, sugar, spices, flour, and vanilla. Set aside.
- Pop open crescent roll dough and unroll, leaving crescents in rectangles. Lay the crescent roll rectangles together, lining them up width wise. Press edges together to even out edges and seal any holes.
- Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern.
- Bake for 15-20 minutes or until filling is set and the crescent dough is golden in color.
Glaze
Isn’t it purdy? Now you can make the glaze.
- Once danish has cooled, remove to a serving platter. In a small bowl, mix together powdered sugar, vanilla, and cream to create icing. You may need to add more cream to get the desired consistency.
- Drizzle icing over danish. Cut into pieces and serve.
The pumpkin filling seemed to firm up the cooler it got, so you might want to wait before serving….or not. I dug right on in. Mmmm…… so so yummy 🙂
How to store leftovers
Any leftovers, if any, can be sealed in anairtight container refrigerated for up to 7 days.
Because this pumpkin danish also has cream cheese in it, I wouldn’t recommend leaving it on the counter.
Make-Ahead
Thankfully this pumpkin cream cheese danish recipe is super easy to make ahead. This is great to save you even more time! Whether you are making this the night ahead for breakfast in the morning or for dessert the next day you can follow these easy steps.
- First,follow the directions as normal and stop before baking!
- Make some room in your fridge because now you can take your whole baking sheet andcover with plastic wrap.
- Keep in your refrigerator forup to two days.
- When ready to bake, pull it out of your fridge and let the danish get toroom temperature. Then bake as you normally would!Enjoy!
More Danish Recipes to Try!
I first made this danish a few years ago just as a cheese danish. Then I added blackberries a few months later {which was amazing!} and now today I changed it again to make it all festive for fall. This recipe is super adaptable and super easy. Feel free to make whichever version you prefer, or make up your own!
- Cheese Danish Recipe
- Chocolate Cream Cheese Danish
- Cinnamon Apple Danish Recipe
- Easy Blackberry Cheese Danish
The printable recipe card is below, have a great day!
5 from 21 votes
Pumpkin Cream Cheese Danish
If you love cheese danish, pumpkin cream cheese danish takes it over the top for a delicious festive treat for fall.
servings 6 servings
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Ingredients
- 1 tube crescent rolls
- 6 oz cream cheese softened
- 1/2 cup pumpkin
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla
- 2 tablespoons all purpose flour
For the glaze-
- 2/3 cup powdered sugar
- 4 tablespoons heavy cream or 1 tablespoon milk
US Customary - Metric
Instructions
Preheat oven to 375 degrees. In a small bowl, combine cream cheese, pumpkin, sugar, spices, flour and vanilla. Set aside.
Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet or silpat, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a half sheet pan.Press edges together to even out edges and seal any holes. Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can. Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve.
Nutrition
Calories: 394kcal | Carbohydrates: 49g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 391mg | Potassium: 79mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1351IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: Cream Cheese Danish, Pumpkin, pumpkin danish
