Pumpkin Cream Cheese Danish

5 from 21 votes

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If you love cheese danish, this Pumpkin Cream Cheese Danish takes it over the top for a delicious festive treat for fall. Enjoy!

Moral of the story: this Pumpkin Cream Cheese Danish one of the best things to eat EVER. Sweet, creamy, cream cheesy, and carby! Everything that’s worth living for is in this sweet and tasty pastry. I guess technically this isn’t a pastry because I’m a cheater and use crescent rolls, but whatevs. I’m all about breaking the rules….especially if it means it gets on your table faster.

 Pumpkin Cream Cheese Danish

Pumpkin Cream Cheese Danish Recipe

If you’re in a pinch and need a perfect autumn dessert or breakfast, this is your recipe. Here’s everything you’ll need to make a perfect Pumpkin Danish:

  • Crescent Dough – the main reason why this recipe is so quick and easy is that I use the store-bought crescent dough. If that isn’t your thing, you can totally make homemade crescent dough instead.
  • Cream Cheese – tangy, creamy goodness!
  • Pumpkin – NOT the pumpkin pie mix, just ordinary canned pumpkin.
  • Granulated Sugar – to sweeten the pumpkin filling.
  • Cinnamon and Nutmeg – cinnamon, and nutmeg go so well together. Especially for fall desserts.
  • Vanilla – for flavor.
  • All-Purpose Flour – this helps stabilize the pumpkin filling.
  • Powdered Sugar and Heavy Cream – this is for the glaze that tops this danish recipe and makes it look incredible.

Love Pumpkin? Check out these other pumpkin recipes: Amazing Pumpkin CheesecakePumpkin Cream Cheese BreadPumpkin Cream Cheese Filled Crepes, and Pumpkin Cheesecake Bars.

Ingredients for Filling

How to Make Pumpkin Cream Cheese Danish

  1. Preheat oven to 375 degrees. In a small bowl, combine cream cheese, pumpkin, sugar, spices, flour, and vanilla. Set aside.
  2. Pop open crescent roll dough and unroll, leaving crescents in rectangles. Lay the crescent roll rectangles together, lining them up width wise. Press edges together to even out edges and seal any holes.
  3. Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern.
  4. Bake for 15-20 minutes or until filling is set and the crescent dough is golden in color.

How to Make a Danish
How to Make a Danish

Glaze

Isn’t it purdy? Now you can make the glaze.

  1. Once danish has cooled, remove to a serving platter. In a small bowl, mix together powdered sugar, vanilla, and cream to create icing. You may need to add more cream to get the desired consistency.
  2. Drizzle icing over danish. Cut into pieces and serve.

The pumpkin filling seemed to firm up the cooler it got, so you might want to wait before serving….or not. I dug right on in. Mmmm…… so so yummy 🙂

How to store leftovers

Any leftovers, if any, can be sealed in an airtight container refrigerated for up to 7 days. 

Because this pumpkin danish also has cream cheese in it, I wouldn’t recommend leaving it on the counter.

Pumpkin Danish

Make-Ahead

Thankfully this pumpkin cream cheese danish recipe is super easy to make ahead. This is great to save you even more time! Whether you are making this the night ahead for breakfast in the morning or for dessert the next day you can follow these easy steps.

  1. First, follow the directions as normal and stop before baking!
  2. Make some room in your fridge because now you can take your whole baking sheet and cover with plastic wrap.
  3. Keep in your refrigerator for up to two days.
  4. When ready to bake, pull it out of your fridge and let the danish get to room temperature. Then bake as you normally would! Enjoy!
Pumpkin Danish

More Danish Recipes to Try!

I first made this danish a few years ago just as a cheese danish. Then I added blackberries a few months later {which was amazing!} and now today I changed it again to make it all festive for fall. This recipe is super adaptable and super easy. Feel free to make whichever version you prefer, or make up your own!

The printable recipe card is below, have a great day!

5 from 21 votes

Pumpkin Cream Cheese Danish

If you love cheese danish, pumpkin cream cheese danish takes it over the top for a delicious festive treat for fall.
servings 6 servings
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

Ingredients

For the glaze-

  • 2/3 cup powdered sugar
  • 4 tablespoons heavy cream or 1 tablespoon milk

Instructions

  • Preheat oven to 375 degrees. In a small bowl, combine cream cheese, pumpkin, sugar, spices, flour and vanilla. Set aside.
  • Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet or silpat, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a half sheet pan.Press edges together to even out edges and seal any holes. Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can. Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
  • Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve.

Nutrition

Calories: 394kcal | Carbohydrates: 49g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 391mg | Potassium: 79mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1351IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: Cream Cheese Danish, Pumpkin, pumpkin danish
Polaroid photo of granola bars

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Recipe Rating




46 Responses
  1. Christina @ This Woman Cooks!

    O.M.G. I can make this!! Usually I shy away from pastry creations, I’m too afraid to go down that road yet…but I can do this!! YaY! 🙂

  2. Hayley @ The Domestic Rebel

    This would never, evaaahh make it to breakfast in my house. In fact, I’m sure my entire family would get second-degree burns trying to rip it apart after it barely left the oven. It looks DELISH!!

  3. Katie @ Blonde Ambition

    This sounds soooo good. Omg, what if you made a danish with, like, lemon curd on the inside? How could would that be….. drool.

  4. Linda @ My Foodgasm Journal

    LOL – that’s a funny story you shared. I’m sure your house smelled so good when you took it out from the oven. Love to try this – looks so simple and easy clean up!

  5. Maria

    Wow…this looks great. The whole family loves pumpkin. I really appreciate your step by step photos too as I am so visual. The picts take out the guess work. Now that the weather is cooler, I can’t wait to make your cinnamon rolls again! It’s now my go to recipe…drooling just thinking of them!

  6. Tanya

    This is not good. Not good at all. I have a can of pumpkin at home that I have been trying to decide what to make with it, and I think I have a winner. I have had a long held love affair of Danish’s in all forms, so I am in deep trouble now that I can make them so easily. Thank you, I think. 🙂

  7. Susan

    I like how you use the low-fat crescent rolls – this is totally my style. Sugar, cream cheese and low fat crescent rolls to make us feel healthy.

  8. Abigail

    5 stars
    Hey! I just happened upon your website today and made this recipe. Fantastic! I substituted puff pastry sheets for the crescent rolls, and in the glaze I used maple extract instead of vanilla. Heavenly. This recipe is a keeper.

  9. Farrah

    5 stars
    Wow! Made these without the pumpkin and added brown sugar cinnamon mix instead. Divine… Photo via link below. For those bold enough to make the dough, it’s beyond FANTASTIC!

    http://fdparkerpr.tumblr.com/#45066454010

  10. tara b.

    i have frozen sweet bread dough that i’m going to use 🙂 can’t wait to try this combo out YYYYYYUUUUUUUUMMMMMM thanx for the recipe!!!

  11. back to baking! | daniela yvonne

    […] also made a pumpkin cream cheese danish (no picture because Alex and I promptly ate the whole thing) and some homemade biscuits. I had […]

  12. craftyP

    5 stars
    This was soooo yummy. i doubled the filling and have a ton leftover. I’m thinking of swirling some of it into brownies and making a second danish later in the week! THanks for this yummy recipe!

  13. Donna // LIMEHIVE

    Wow! Super simple AND pumpkin?? This is perfect for me…

    Of course, yours looks absolutely beautiful – we’ll see how my attempt turns out. 😉

    Cheers!

  14. Amanda

    And this is the type of pastry I could get behind. This looks amazingly yummy and is super simple… Mmmmm, it’s calling to me already.

  15. Shari Stockley

    5 stars
    I love this recipe! Super easy to make. Everyone loves it and you can pretty much choose any filling you want to mix it up. I actually used brown sugar and cinnamon cream cheese in this recipe and it was delicious.

  16. Christa

    5 stars
    I use to make this for the girls I worked with all the time. We all loved it and my last week there they started asking for the recipes of the goodies I would bring in. This was the most request recipe!!!

  17. Apple Cinnamon Cream Cheese Danish | Lauren's Latest

    […] came the original Easy Cheese Danish. Then it was the Blackberry Cheese Danish. Then it was the Pumpkin Cream Cheese Danish and today, I give you the next danish love child I’ve concocted in my mind: Apple Cinnamon […]

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