Butter and flaky cream cheese danish with a pumpkin spice filling.
This Pumpkin Spice Cream Cheese Danish is the perfect fall dessert and is incredibly easy to make! The flaky puff pastry is filled with a sweet cream cheese and pumpkin spice filling and topped with a delicious maple icing.
This fall dessert is the perfect recipe for those wanting something sweet and festive but want it to require minimal prep and ingredients!
This danish uses a pre-made puff pastry that makes the prep 100x easier. The cream cheese filling only requires 3 simple ingredients and pumpkin filling only requires 4 simple ingredients.
Why you’ll love this Pumpkin Spice Cream Cheese Danish:
Simple and easy to make. This recipe is easy to make and requires simple baking ingredients.
Buttery and flaky. The puff pastry is crisp, buttery, and flaky which pairs deliciously with the creamy cream cheese and pumpkin filling.
Perfect fall treat. This is the perfect recipe to make for any fall gathering!
Ingredient Breakdown:
- Cream cheese – can substitute with vegan cream cheese for a dairy-free version.
- Granulated sugar – can substitute with a sugar-free substitute, if desired.
- Pumpkin puree – canned pumpkin is best for this recipe!
- Brown sugar – light or dark works for this recipe.
- Pumpkin spice – I used a pre-mixed pumpkin spice, but you can also make your own!
- Maple extract – found in the baking isle by the other extracts. Can omit, but this really elevates the maple icing!
- Puff pastry – I used frozen pre-made puff pastry.
How to make Pumpkin Spice Cream Cheese Danish:
- Preheat oven to 400F. Line a large baking sheet with parchment paper.
- To make the cream cheese filling, whisk together softened cream cheese, sugar, and vanilla.
- To make the pumpkin spice filling, whisk together the pumpkin puree, brown sugar, pumpkin spice, and egg until combined.
- Roll out 2 sheets of thawed puff pastry and cut each sheet into 9 equal-sized rectangles. Use a small knife to score along each of the rectangles, making a thin border.
- Whisk together 1 egg and 2 tbsp water to make the egg wash. Brush the edges of each rectangle with the egg wash. Add a spoonful of cream cheese filling to the center, spreading to the edges of the border. Top with a spoonful of pumpkin filling. Sprinkle over raw sugar along the borders (where no filling is).
- Bake for 15-16 minutes until golden brown. Meanwhile, prepare the icing by whisking together all ingredients until well combined. Cool pastries for 10 min before drizzling over icing and enjoy!
Recipe Modifications:
To make this recipe dairy-free: substitute cream cheese with vegan cream cheese.
Substitute egg with a egg replacer (such as Bob’s Red Mill egg replacer)
Storage Instructions:
Store completely cooled danish in an airtight container in the fridge for up to 4-5 days.
More Fall Dessert Recipes..
- Apple Pie Banana Bread
- Pumpkin Chocolate Chip Cookies
- Fluffy Pumpkin Bread
- Vegan Pumpkin Cinnamon Rolls
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Pumpkin Spice Cream Cheese Danish
Ingredients
Cream Cheese Filling
- 8 oz cream cheese, softened
- 3 tbsp granulated sugar
- 2 tsp vanilla extract
Pumpkin Spice Filling
- ½ cup pumpkin puree
- ¼ cup brown sugar
- 1 tsp pumpkin spice
- 1 large egg
Maple Icing
- 2 cups powdered sugar
- ½ cup maple syrup
- ½ tsp maple extract
Other
- 2 puff pastry sheets, thawed
- 1 large egg, for egg wash
- Raw/turbinado sugar for topping
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- To make the cream cheese filling, whisk together softened cream cheese, sugar, and vanilla.
- To make the pumpkin spice filling, whisk together the pumpkin puree, brown sugar, pumpkin spice, and egg until combined.
- Roll out 2 sheets of thawed puff pastry and cut each sheet into 9 equal-sized rectangles. Use a small knife to score along each of the rectangles, making a thin border.
- Whisk together 1 egg and 2 tbsp water to make the egg wash. Brush the edges of each rectangle with the egg wash. Add a spoonful of cream cheese filling to the center, spreading to the edges of the border. Top with a spoonful of pumpkin filling. Sprinkle over raw sugar along the borders (where no filling is).
- Bake for 15-16 minutes until golden brown. Meanwhile, prepare the icing by whisking together all ingredients until well combined. Cool pastries for 10 min before drizzling over icing and enjoy!
