This sweet treat is a combinaton of two classic desserts. Pumpkin pie, meet cream cheese danish. You’ll love how easy it is to make this recipe. My daughter LOVES it. What’s not to love? Spiced pumpkin filling layered between flaky crescent dough, drizzled with sugar glaze and sprinkled with cinnamon….perfect when paired with a cold glass of milk or a hot cup of coffee.
Pumpkin Pie Danish is a Yummy Dessert Mash Up
One of my fave things in the world is spiced pumpkin pie. I love it so much that my step-mom makes me a personal pumpkin pie every year at Thanksgiving. I love it with extra spice in a graham cracker crust. I may be just a little spoiled.
I also love a good danish and easy desserts. This recipe is a fun twist on all three.
Ingredients Needed to Make Pumpkin Pie Danish:
- Cream cheese – be sure it is softened before starting
- Sugar
- Vanilla – you’ll use it in the pumpkin pie filling AND in the glaze
- Eggs
- Pumpkin – you can prepare your own from a fresh pumpkin, or buy it canned. Get 100% pure pumpkin (not the pie filling).
- Cinnamon, nutmeg, ginger, and allspice – YAY!
- Salt
- Crescent dough – can use either the triangle cut or the solid sheets, whatever is on sale
- Powdered sugar
- Milk
You probably have most of the ingredients on hand. I make this pumpkin pie danish so much, I buy extra packages of crescent dough and cans of pumpkin to have on hand.
TIP: This recipe is also great for breakfast. You can make it the night before and serve at room temperature or reheat individual slices in the microwave.
While I have nothing against using pre-made pumpkin pie filling, I like adding my own amount and combination of pumpkin spice. I adore the “warming” spices like allspice, ginger, nutmeg, and of course, cinnamon. Using regular ol’ pumpkin lets you have control over how much of each you want to use.
How to Make Spiced Pumpkin Pie Danish:
- First, preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×12 baking dish.
- In a large bowl, cream together the softened cream cheese, sugar, and 1 teaspoon of vanilla using a handheld mixer. Beat on medium high until all lumps are gone and the mixture is smooth, about 3 minutes.
- Then add the eggs. Beat on slow for 1 minute or until combined.
- Next, add the pumpkin, cinnamon, 1/2 teaspoon salt, nutmeg, ginger, and all spice. Blend until smooth. Set aside.
- Carefully roll out a sheet of crescent dough into the bottom of the baking dish. If using the pre-cut triangle dough, gently press the seams together with your fingers.
- Spread the pumpkin pie mixture onto the dough so that it is even.
- Roll out the other dough sheet and place it on top of the pumpkin layer. There is no need to press together the seams, just arrange it as you would like.
- Brush the top layer of dough with egg white because this helps the danish brown nicely.
- Bake on the center oven rack uncovered for 35 – 40 minutes until the dough is golden brown.
- Remove the pumpkin pie danish from the oven. In a small bowl, stir together the powdered sugar, milk, remaining vanilla, and remaining salt until smooth. Drizzle over the top of the danish while warm to create a glaze.
- Finally, sprinkle with additional cinnamon and serve.
Be sure to cream together the cream cheese, sugar, and vanilla BEFORE adding the eggs and pumpkin. This ensures that the filling will be smooth without any little lumps of cream cheese.
TIP: Ovens can vary. If you find that your danish is browning too quickly, cover it with foil loosely and reduce the oven temp.
Try These Delish Desserts:
Mountain Dew Apple Dumplings
Fresh Strawberry Tarts
Cinnamon + Cherry Crockpot Cobbler
My daughter loves this Spiced Pumpkin Pie Danish so much, she asked me to make one for her to take to school for her class. Hard to go wrong with two classics combined into one yummy treat.
What are your favorite ways to use pumpkin? I’d love to hear your tips and tricks, just drop us a comment at the end of this page. Be sure to check out our Pumpkin Spice Muffins and Savory Pumpkin Pasta, too.
Tips for the Best Results:
- Beat the cream cheese, sugar and vanilla until there are no more lumps. This works best if the cream cheese is at room temperature.
- I love this dessert served warm right out of the oven. It can also be covered, stored, and served at room temperature.
- What a lovely weekend breakfast this makes!
- Bake in the oven on the center rack position to ensure that both the bottom and top dough is cooked through.
- If the top browns too quickly, cover with foil.
- Sprinkle with additional cinnamon and / or nutmeg before serving for a special touch.
Pumpkin Pie Danish
Ingredients
- 4 ounces cream cheese room temperature
- 1 cup sugar
- 1 1/2 teaspoons vanilla divided
- 2 eggs
- 15 ounces pumpkin NOT pumpkin pie filling
- 1 teaspoon cinnamon plus additional for serving
- 3/4 teaspoon salt divided
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice or clove
- 2 rolls crescent dough
- 1 egg white
- 3/4 cup powdered confectioner's sugar
- 2 tablespoons milk
Instructions
- First, preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×12 baking dish.
- In a large bowl, cream together the softened cream cheese, sugar, and 1 teaspoon of vanilla using a handheld mixer. Beat on medium high until all lumps are gone and the mixture is smooth, about 3 minutes.
- Then add the eggs. Beat on slow for 1 minute or until combined.
- Next, add the pumpkin, cinnamon, 1 teaspoon of salt, nutmeg, ginger, and all spice. Blend until smooth. Set aside.
- Carefully roll out a sheet of crescent dough into the bottom of the baking dish. If using the pre-cut triangle dough, gently press the seams together with your fingers.
- Spread the pumpkin pie mixture onto the dough so that it is even.
- Roll out the other dough sheet and place it on top of the pumpkin layer. There is no need to press together the seams, just arrange it as you would like.
- Brush the top layer of dough with egg white because this helps the danish brown nicely.
- Bake on the center oven rack uncovered for 35 – 40 minutes until the dough is golden brown.
- Remove the pumpkin pie danish from the oven. In a small bowl, stir together the powdered sugar, milk, remaining vanilla, and remaining salt until smooth. Drizzle over the top of the danish while warm to create a glaze.
- Finally, sprinkle with additional cinnamon and serve.
Hello! I was attempting to make this but had a few clarification questions. Is it 1 or 3/4 teaspoon of salt and is the pumpkin mixture supposed to be runny? Thank you!
Sorry about that, my computer auto corrected …the recipe calls for a total of 3/4 teaspoon of salt. use 1/2 teaspoon in the pumpkin pie filling and the rest in the galze. If you used more it should still turn out tasty, just skip the salt in the glaze.
And yes, the filling is runny (the eggs), but once it bakes up it sets nicely like a pumpkin pie.