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Pumpkin Cream Cheese Danish

Print Recipe

Ingredients
  

  • 2 pkg refrigerated crescent rolls

Cream Cheese Filling

  • 8 oz cream cheese
  • 1 tsp vanilla extract
  • 3 Tbsp sugar

Pumpkin Filling

  • 1/2 cup pumpkin puree
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin spice
  • 1 egg

Glaze

  • 2/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 Tbsp milk

Instructions
 

  • Preheat oven to 350 degrees F and line a baking sheet with parchment.
  • To make pumpkin cream cheese danish, start by making the cream cheese filling by combining cream cheese, sugar, and vanilla extract in a bowl. Set aside.
  • In a separate bowl, make the pumpkin filling by combining pumpkin, sugar, vanilla extract, pumpkin pie spice, and egg.
  • Remove the crescent roll dough from the package, but keep it rolled up and slice each log it into 8 slices. Flatten each piece of dough and stretch it out slightly. Place the circles of dough on the prepared baking sheet.
  • Spoon about 1 tablespoon of cream cheese filling on top of each circle of dough and top with 1 tablespoon of pumpkin filling. Lightly spread the fillings out.
  • Bake for 12-14 minutes or until danishes are lightly browned.
  • While the danishes bake, make the glaze by combining powdered sugar, vanilla extract, and milk. Allow the danishes to cool slightly before drizzling the glaze over top. Enjoy!