Pumpkin Cheese Danish

What a wonderful pastry to enjoy with a cup of coffee on a fall morning!

When I was pregnant with Mason, I found this amazing danish-style coffee cake that I could eat by myself in like two sittings. It was pumpkin and it was glorious. Since that fall, I have not been able to find it again. I haven't given up hope, but I have definitely tried my hardest to make as many pumpkin danish-like things as possible to make up for that. These are super easy to make and they are so very delicious.

(Print)
What you need:
For the danish:

• 1 can refrigerated crescent rolls
• 3/4 cup pumpkin puree
• 1/4 cup granulated sugar
• 1 tsp. vanilla extract
• 1 tsp. pumpkin pie spice
• 1 egg

For the icing:

• 2 oz. cream cheese, softened
• 1/3 cup powdered sugar
• 1/4 tsp. vanilla extract
• 1 Tbsp. milk

Directions:

1. Unroll crescent rolls into one large rectangle. Separate into four rectangles. Press together the seams and then cut each rectangle in half - into a square. You will have 8 squares total. Press together the seams again, if needed.
2. Transfer squares onto a parchment paper-lined or silicone mat-lined baking sheet.
3. Whisk together pumpkin, sugar, vanilla, pumpkin pie spice, and egg into a medium bowl until smooth.
4. In the center of each square, top with 1 1/2 Tbsp. pumpkin mixture. Fold edges in around the centers to make a danish shape.
5. Bake in a preheated 350 degree oven for 9 to 11 minutes or until golden brown. Cool.
6. Make the icing by whisking cream cheese until smooth. Add powdered sugar and whisk until smooth. Then add vanilla and milk.
7. Drizzle icing over the top of the cooled danishes.

Recipe from Crazy For Crust

If danishes aren't your thing, these Pumpkin Cinnamon Roll Pancakes are a wonderful fall breakfast recipe. I think this Pumpkin Cream Cheese Danish Braid from Flying on Jess Fuel would be perfect if you are having company over.

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