Pumpkin Cream Cheese Danishes

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Here’s an easy way to whip up a delicious fall treat: Pumpkin Cream Cheese Danishes! Picture flaky, buttery pastries filled with creamy goodness that tastes like cozy autumn days.

Pumpkin Cream Cheese Danishes

Prep Time 40 minutes
Cook Time 20 minutes
Course Dessert
Servings 16


**Cheese Filling:**

  • 1 package 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract

**Pumpkin Filling:**

  • 1 cup pumpkin puree
  • 1/4 cup light brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 large egg
  • 2 tablespoons sweetened condensed milk

**Egg Wash:**

  • 1 large egg
  • 1 tablespoon whole milk


  • 1 cup powdered sugar
  • 3 to 4 tablespoons whole milk or heavy cream
  • 1/2 teaspoon vanilla extract


  • 2 sheets puff pastry
  • Granulated sugar


**Making the Fillings:**

  • – In a bowl, mix softened cream cheese, sugar, vanilla extract, and egg yolk until smooth.
  • – In another bowl, combine pumpkin puree, light brown sugar, pumpkin pie spice, egg, and sweetened condensed milk. Whisk until smooth.

**Preparing the Egg Wash:**

  • – Whisk together egg and milk. Set aside.

**Making the Danishes:**

  • – Preheat your oven to 400°F.
  • – Roll out puff pastry sheets and cut each into 8 rectangles.
  • – Using a knife, make an indentation slightly smaller than the rectangle’s edges but don’t cut all the way through. This helps the pastry rise.
  • – Brush the edges of each danish with the egg wash.
  • – Spread cheese filling in the center, leaving space at the edges.
  • – Add a spoonful of pumpkin filling on top of the cream cheese.
  • – Sprinkle granulated sugar around the edges.
  • – Bake for 14 to 16 minutes until golden brown.
  • – While it bakes, mix powdered sugar, milk or cream, and vanilla extract for the icing.
  • – Allow the danishes to cool for 15 minutes, then drizzle icing on top if desired.


The icing is optional, depending on your sweetness preference.

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