Crazy for Crust

Easy Pumpkin Danish

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Oh yes, I’m pulling out the pumpkin. It’s never too early for pumpkin!

First up for the best baking season: Easy Pumpkin Danish. Ready in under 30 minutes!

Easy Pumpkin Danish - perfect for any fall breakfast.

I said it last week: If you bake it, fall will come.

Well guess what? Fall did come. For 2 days it was cooler and overcast and it even drizzled. Then Mother Nature was all “NO FREAKING WAY! You need to BURN!” and she sent back the 90s…with humidity.

So I’m trying it again. It’s pumpkin time people, let’s all get on the fall baking train! Let’s make the easiest pumpkin danish ever and then smoosh it in our faces for breakfast.

Or, you can pin it for next month. Whatever.

Easy Pumpkin Danish - perfect for any fall breakfast.

When I say this is the easiest ever, I really mean it. The danish dough starts with Pillsbury Crescent Rolls. I absolutely love those things.

This is the same basic idea I used to make these easy lemon cream danish earlier this year. You unroll the Crescent Rolls and press the seams together as best as possible. Cut the rectangle into 8 sections.

I like to place my crescent squares on my baking sheet for the shaping of the danish. They’re hard to transfer once they’re filled and room temperature.

Then simply add your pumpkin mixture and fold up the edges so the danish are a sort-of circle.

Easy Pumpkin Danish (2 of 7)

Once they’re baked you can make a cream cheese glaze for them. Because, well. Pumpkin + Cream Cheese = Heaven.

These are easy and fast, and if they’re unglazed you can freeze them for quick morning breakfasts or for whenever the pumpkin craving hits.

Like in August. When you want fall to come. I mean…school starts next week. School in session = fall = fall baking = pumpkin.

See? My math is totally legit.

Easy Pumpkin Danish - perfect for any fall breakfast.

Get ready, internets. It’s time for all the pumpkin. 🙂

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Servings: 8 danish

Easy Pumpkin Danish

Crescent Rolls are filled with a pumpkin mixture to make an amazing fall breakfast! Topped with cream cheese glaze, these are the best way to get in the mood for pumpkin season.

Ingredients

Danish:

  • 1 can Pillsbury Crescent Rolls — 8 rolls
  • 3/4 cup pumpkin puree — not pumpkin pie mix
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 egg
  •  

Glaze:

  • 2 ounces cream cheese — very soft
  • 1/3 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon milk — nonfat, 2%, or regular

Instructions

  1. Preheat oven to 350°. Line a cookie sheet with parchment paper or a silicone baking mat.
  2. Unroll the Crescent Rolls into a large rectangle. Break the rectangle in half along the seam, so you have two rectangles made up of four crescent rolls each. Press the seams together, and then cut each rectangle into four squares, for eight total danishes.
  3. Whisk together the pumpkin puree, granulated sugar, vanilla, pumpkin pie spice, and egg. Mix until smooth.
  4. Note: It’s easiest to place the Crescent rolls on the cookie sheet then add the pumpkin. It’s hard to transfer them once they’re filled.
  5. Spoon about 1 1/2 tablespoons of the pumpkin mixture into the center of each Crescent square. Fold up the edges around, crimping as needed, to make your danish shape.
  6. Bake for about 9-11 minutes, until golden. Cool before glazing.
  7. To make the glaze: use a whisk or a hand mixer and beat cream cheese until smooth. Mix in powdered sugar then add vanilla and milk. Drizzle over danish. (I place mine in a sandwich sized ziploc bag and cut off one tip to drizzle in stripes.)

Click HERE for more Pillsbury Dough Recipes! 

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Easy-lemon-cream-danish (1 of 7)

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Sweets from friends:
Pumpkin Nutella Doughnuts by Something Swanky
Apple Pie Danish by Chocolate, Chocolate, and More
Easy Cheese Danish by Lauren’s Latest

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44 comments

  1. Am I the only one who gets SUPER irritated when people put comments in and DON’T review the recipe? Make the darn thing before you give your opinion on it.

    That being said, I made the recipe. The filling is too runny to stay in my dough (What brand of pumpkin did you use?) AND it made enough to fill 2-3 cans of crescent roll dough. What am I going to do with all this extra filling? I didn’t even bother with the glaze because I really don’t want extra of that. I made a couple Tbsps of powdered sugar glaze instead and it did a fine job. I’m sure the cream cheese one would have tasted better, but I only have so much patience for extra food. These tasted okay, but not good enough for me to go out and buy another roll of crescent rolls to finish the filling. Sorry, but I won’t be making these again.

    • I’m sorry you had extra Veronica. How much did you put in your crescent rolls? I may have had a tablespoon or two left over, but not enough for that many extra cans of crescents. I mostly use Libby’s pumpkin puree, it’s the only one I can find regularly in my grocery store.

      • I put a heaping tablespoon of filling into each danish; if I put in more, everything would have run out. The canned pumpkin I used had the same consistency as Libby’s, but was labeled “Golden Harvest”.

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