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Pumpkin Cream Cheese Danish Recipe

Can you believe this is the first pumpkin dessert I’ve made this season? I don’t even know what I am doing with my life right now, but I need to hurry up because peppermint season will be here before we know it!

Pumpkin Cream Cheese Danish Photo

There are so many fabulous desserts right now that I can’t think straight – like this no bake pumpkin mousse cake with white chocolate or this pumpkin coffee cake. They are seriously the best!

But wait. Are danishes even dessert? I kind of feel like the answer could be yes or no depending on how you look at it.

Pumpkin Cream Cheese Danish Picture

A danish is a sweet pastry and because I don’t typically eat sweets for breakfast, I will just call this a dessert.

Looking online, it’s hard to say why sweet pastries started being categorized as breakfast, maybe to go along the lines with croissants. Which is something I can totally get behind eating for breakfast!

Pumpkin Cream Cheese Danish Image

To make this pumpkin filling, I used my standard filling recipe that I use to make turnovers and hand pies.

Instead of using pumpkin pie spice, I went with a mixture of cinnamon, nutmeg and ginger. Basically, this was to control the amounts of each spice in the pumpkin mixture.

The first time I made them I added too much cinnamon, then backed it off a little. Cinnamon can be overbearing if you use to much of it.

Next, let’s talk about rolling out the puff pastry. Depending on how long you make your rectangle will determine how many pastries you get out of a sheet of puff pastry.

Pumpkin Cream Cheese Danish Pic

The first time I made this, I only got four pastries. That made for some really big pastries, which was just too much of a portion, so I made sure I rolled the pastry out super long.

After I cut the pastry, I played with the dough a little to make sure I had uniform squares before I added the cream cheese and pumpkin.

Now let’s assemble the pastries. The egg wash is super important to keep the pastry in its place after you fold in the corners.

File 1 - Pumpkin Cream Cheese Danish

Also, make sure to put a good helping of cream cheese on each pastry and press it down some it makes a well for the pumpkin. Next add a good helping of pumpkin mixture.

It’s also super important to add egg wash to the remainder of the pastry after the cream cheese and pumpkin are on. This will ensure that your pastry is a nice golden-brown color.

For more pumpkin desserts, how about this easy pumpkin bundt cake or miguelitos with pumpkin.

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Pumpkin Cream Cheese Danish Photo

Pumpkin Cream Cheese Danish Recipe

Nancy Piran
Pumpkin Cream Cheese Danishes are desserts, breakfasts, brunch items.. you name it, these little bakery treats are where it’s at. We’re ready for Thanksgiving now.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 8 1 danish
Calories 366 kcal


  • 1 sheet Puff Pastry thawed
  • Egg Wash
  • 1 cup Pumpkin
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Ginger
  • 1 teaspoon Pure Vanilla Extract
  • 8 ounces Cream Cheese softened
  • 4 tablespoons Granulated Sugar
  • 1 cup Powdered Sugar
  • 1/2 tablespoon Milk
  • 1/2 cup Chopped Pecans


  • Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.
  • Roll out pastry into a large rectangle. Cut the pastry into 8 squares. Lay on baking sheet. Fold the corners toward the center. And press down. Brush with egg wash. Set aside.
  • In a mixing bowl add cream cheese and sugar. Beat on medium high until creamy. Set aside.
  • In a small bowl add pumpkin, sugar, cinnamon, nutmeg, ginger and vanilla. Mix together.
  • Place one tablespoon of cream cheese to the center of each pastry. Top with 1 tablespoon pumpkin mixture. Repeat till each pastry is filled.
  • Brush the remaining uncovered pastry with egg wash.
  • Bake for 15-18 minutes or until golden brown.
  • Allow to cool for 5 minutes.
  • Top with powdered sugar glaze and chopped pecans. (optional)


Calories: 366kcalCarbohydrates: 38gProtein: 5gFat: 22gSaturated Fat: 10gSodium: 86mgFiber: 3gSugar: 23g
Keyword Baked, Breakfasts, Brunches, Cream Cheese, Easy, Pastry, Puff Pastry, Pumpkin
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