Pumpkin Cream Cheese Danish Recipe - Food Fanatic

Pumpkin Cream Cheese Danish Recipe

    8 Servings


  • 1 sheet Puff Pastry, thawed
  • Egg Wash
For the Pumpkin Mixture:
  • 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
For the Cream Cheese Mixture:
  • 8 ounces Cream Cheese, softened
  • 4 tablespoons Granulated Sugar
For the Glaze:
  • 1 cup Powdered Sugar
  • 1/2 tablespoon Milk
For Topping:
  • 1/2 cup Chopped Pecans


  1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.
  2. 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.
  3. In a mixing bowl add cream cheese and sugar. Beat on medium high until creamy. Set aside.
  4. In a small bowl add pumpkin, sugar, cinnamon, nutmeg, ginger and vanilla. Mix together.
  5. Place one tablespoon of cream cheese to the center of each pastry. Top with 1 tablespoon pumpkin mixture. Repeat till each pastry is filled.
  6. Brush the remaining uncovered pastry with egg wash.
  7. Bake for 15-18 minutes or until golden brown.
  8. Allow to cool for 5 minutes.
  9. Top with powdered sugar glaze and chopped pecans. (optional)
Pumpkin cream cheese danish photo