These Pumpkin Danishes are the cutest Fall dessert or breakfast. First you get that crunch then a taste of that satisfying pumpkin and pumpkin spice followed by a sweet creamy finish. Together, this makes a scrumptious Fall Pumpkin Danish recipe.
Notes and Tips:
- You will have pastry scraps after cutting the shapes out. You can bake them plain for a snack (they are included in the nutrition info) or bake them, brush with butter and sprinkle cinnamon sugar (not included in nutrition info) for a sweet snack (give it to the kids if you don’t want the added calories!)
- Blot pumpkin puree several times with paper towels to get rid of all the extra moisture. You do not want a soggy Danish!
- These can stay out for about 3 days, then refrigerate any extras for up to 5 days.
What do I need to make this Pumpkin Danish recipe?
- 1 puff pastry sheet (I used Pepperidge Farm), thawed
- 1/2 cup 100% Pure Pumpkin
- 2 tbsp. Neufchatel cheese or 1/3 fat cream cheese- room temperature
- 2 tbsp. Packed brown Sugar
- 2 tbsp. Confectioners Sugar
- 1/4 tsp Pumpkin Pie Spice
- 1/4 tsp Pure Vanilla Extract
- 1 egg + 1 tsp water for egg wash
Recommended Items
- Large Baking Sheet
- Parchment Paper Sheets
- Fall Thanksgiving Cookie Cutters
(I used the pumpkin cutter, you can also use Round Cookie Cutters
)
- Thin Pastry Brush
for brushing egg wash. You can also use your finger tip.
(I used the pumpkin cutter, you can also use 
)
for brushing egg wash. You can also use your finger tip.How to make these Pumpkin Danishes?
Pumpkin Danishes
October 3, 2020
: 9
: 33 min
: A little effort needed
These Pumpkin Danishes are crunchy, creamy and filled with pumpkin and pumpkin spice. Great Fall breakfast, snack or dessert.
Ingredients
- 1 puff pastry sheet, thawed but still cold
- 1/2 cup pumpkin puree
- 2 tbsp. Neufchatel or 1/3 fat cream cheese, softened
- 2 tbsp. packed brown sugar
- 2 tbsp. confectioners sugar
- 1/4 tsp vanilla extract
- 1 small egg + 1 tsp water for egg wash
Directions
- Step 1 Preheat oven on 375 degrees
- Step 2 Lined a large baking sheet with parchment paper
- Step 3 Roll out puff pastry. Cut 9 pumpkin shapes and place on baking sheet, stick the middle with a fork a couple times . Refrigerate until ready to fill.
- Step 4 In a small bowl, add pumpkin puree and blot a couple times using paper towels to get rid of excess moisture.
- Step 5 Mix in brown sugar and pumpkin spice until fully blended.
- Step 6 In another small bowl add cream cheese, confectioners sugar and vanilla extract. Mix well.
- Step 7 To begin filling place 1 tsp pumpkin mixture in the middle of pastry and 1/2 tsp cream cheese mixture on top of pumpkin mixture. Using a tooth pick, gently swirl.
- Step 8 Brush edges with egg wash and bake for 18 minutes or until edges starts turning light brown.
Nutrition Info per 1 Pumpkin Danish (using myfitnesspal recipe builder)
Calories: 130 , fat: 7 g, carbs: 14 g, protein: 2 g
myWW smartpoints per 1 Pumpkin Danish (using WW recipe builder)
Green, Blue and Purple plan : 5 smartpoints
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