Pumpkin Danishes

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.

How to make these Pumpkin Danishes?

[lt_recipe name=”Pumpkin Danishes” servings=”9″ prep_time=”15″ cook_time=”18″ total_time=”33M” difficulty=”A little effort needed” summary=”These Pumpkin Danishes are crunchy, creamy and filled with pumpkin and pumpkin spice. Great Fall breakfast, snack or dessert. ” print=”yes” 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 ” ]Preheat oven on 375 degrees;Lined a large baking sheet with parchment paper;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. ;In a small bowl, add pumpkin puree and blot a couple times using paper towels to get rid of excess moisture.;Mix in brown sugar and pumpkin spice until fully blended.;In another small bowl add cream cheese, confectioners sugar and vanilla extract. Mix well.;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. ;Brush edges with egg wash and bake for 18 minutes or until edges starts turning light brown.;[/lt_recipe]

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