Pumpkin Cream Cheese Danishes

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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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