Our favorite Pumpkin Cream Cheese Danish recipe is finished in under 30 minutes! Enjoy a mini Danish for breakfast or brunch- perfect for parties and dessert too!

mini Danish drizzled with icing on a baking sheet

Every year I’m one of the last people to accept that Fall is finally here. In Ohio we usually have a few cooler days and then we’re hit with another heat wave before the true Autumn season arrives to stay.

I love the cool breeze and crisp air that this time of year brings because I find myself baking a lot more. This Pumpkin Cream Cheese Danish recipe is our favorite because it makes 12 mini Danish that we can enjoy any time of day from breakfast to dessert!

2 mini Danish with icing on a white plate with fall leaves in the background

Pumpkin Cream Cheese Danish

Perfectly swirled layers of pumpkin and cream cheese filling baked into flaky Puff Pastry- these mini Danish are just asking to be drizzled with a powdered sugar glaze.

What is Puff Pastry?

Puff pastry is a light and flaky pastry made from a laminated dough. The dough has been prepared by wrapping a cold block of butter in dough, rolling it out, and folding it over. The process is repeated until you have layers and layers of flaky dough. The process takes quite a long period of time to make, so that is why many home bakers choose to purchase frozen, prepared Puff Pastry dough.

You can find Puff Pastry in the freezer section of your grocery store near the frozen pies and Cool Whip.

When ready to use, let the dough thaw on your counter top for 10-20 minutes while you assemble the ingredients; that will make it easy to roll out. Most boxes come with 2 sheets of dough. You will be rolling each sheet into a 9×12 inch rectangle (it doesn’t have to be perfect). You will then cut each rectangle into 6 smaller portions before filling and baking.

6 pastries drizzled with icing on a baking sheet

How to Store Leftovers

Most pastries are best served warm or at least on the same day as they are prepared.

Store leftover baked mini Pumpkin Cream Cheese Danish in the refrigerator.

Enjoy leftovers cold, or toast them up in your toaster oven or air fryer for 3-5 minutes. You can try the microwave but you will sacrifice the flakiness of the pastry.

2 mini pasties with icing on a white plate with a stack of white plates in the background

Can I Use Crescent Dough Instead?

You can use refrigerated crescent dough (like Pillsbury) instead of Puff Pastry dough if you have some on hand. One tube of refrigerated dough will make 8 mini Pumpkin Cream Cheese Danish. Reduce the baking temperature to 350 degrees F and bake for 9-11 minutes.

2 mini Danish stacked on top of 3 white plates and Fall leaves in the background

2 mini Danish with icing on a white plate with fall leaves in the background

Pumpkin Cream Cheese Danish

My Pumpkin Cream Cheese Danish recipe is finished in under 30 minutes! Enjoy a mini Danish for breakfast or brunch- perfect for parties too!
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Ingredients

  • 2 sheets puff pastry, thawed
  • 1 egg + 2 Tablespoons water , for egg wash

Pumpkin Filling

  • 1/2 cup pumpkin puree
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 egg

Cream Cheese Filling

  • 8 oz cream cheese, softened
  • 1 teaspoon vanilla extract
  • 4 Tablespoons sugar

GLAZE

  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 4 Tablespoons milk

Instructions
 

PREPARE the Puff Pastry dough

  • PREHEAT oven to 400 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
  • ROLL each thawed Puff Pastry sheet into two 9x12 rectangles. Cut each sheet once lengthwise and twice in width so that each sheet has 6 rectangles.

PREPARE the fillings

  • MIX pumpkin puree, sugar, vanilla, spices, and egg in a small bowl. Set aside.
  • In the bowl of your mixer COMBINE cream cheese, vanilla, and sugar until smooth. Set aside.

ASSEMBLE the Pastries

  • PLACE 6 Puff Pastry rectangles on each baking sheet. Prick all over with a fork (4-5 times per rectangle).
  • DROP a spoonful of cream cheese filling into each Puff Pastry rectangle. Add a spoonful of pumpkin filling on top. SWIRL with a toothpick.
  • WHISK egg and water together. BRUSH the egg wash onto the edges of each Danish.
  • BAKE for 20 minutes until golden brown.
  • DRIZZLE with powdered sugar glaze; optional.

Notes

You can use refrigerated crescent dough (like Pillsbury) instead of Puff Pastry dough if you have some on hand.
One tube of refrigerated dough will make 8 mini Pumpkin Cream Cheese Danish. Reduce the baking temperature to 350 degrees F and bake for 9-11 minutes.

Nutrition

Calories: 332kcal
Did you make this recipe?Tag @katrinaskitchen on Instagram with the hashtag #katrinaskitchenrecipes

If you like PUMPKIN

Try my Homemade Pumpkin Spice Coffee Syrup  and enjoy a Pumpkin Spice Latte at home for pennies per serving!

Be sure to use every last bit of canned pumpkin! My Pumpkin Pie Candy Cups only use 1/4  cup of pumpkin, but each mini candy will have your guests coming back for more.

Our Pumpkin Chocolate Chip Mini Muffins have been a Thanksgiving MUST HAVE for over twenty years!

The first pumpkin recipe I ever fell in love with was this Libby’s Pumpkin Roll – a classic.