My Easy Pumpkin Danish recipe is a crescent roll breakfast pastry that’s done in less than 30 minutes! These are the perfect fall breakfast or brunch recipe whenever you’re in the mood for pumpkin.
If you bake it, fall will come.
I tell myself that every August when we start shopping for back-to-school and all I can find in the stores are sweaters and boots. We long for fall days with leaves and scarves and pumpkin spice lattes…and then I remember I live in Sacramento: I might be getting a PSL in a few weeks but it’ll be iced because, chances are, it’ll be 100° until Halloween. But every year I wish fall into existence by making PUMPKIN recipes before it’s acceptable to the blogging community.
If I bake it, fall will come. Fingers, toes and legs crossed!
My pumpkin danish recipe was born out of a desired to make come sort of crescent roll breakfast pastry. I love using crescent rolls and biscuits in fall baking, from making Caramel Apple Rolls to Sticky Buns, Strudel and Pumpkin Pull-Apart bread. I decided I needed a fall version of these easy lemon cream danish using a pumpkin pie mixture. Winner winner, brunch for dinner!
Easy Pumpkin Danish are the perfect fall brunch recipe made easy with crescent rolls and topped with a cream cheese drizzle!
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! I’ve used them to make SO MANY things. Be sure to see all of my Pillsbury recipes for ideas!
Refrigerated Crescent Rolls make easy danish!
Turning crescent rolls into danish is simple:
- 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 filling and fold up the edges so the danish are a sort-of circle.
This danish is filled with pumpkin pie filling.
The pumpkin filling for these danish has just 5 simple ingredients:
- Pumpkin Puree (not pumpkin pie mix)
- Pumpkin Pie Spice
Simply stir the filling together and add it to the danish and bake.
Make a cream cheese glaze to complete your Danish pastry.
Once they’re baked you can make a cream cheese glaze for them. Because, well. Pumpkin + Cream Cheese = Heaven.
The cream cheese glaze stirs together quickly and adds a nice tartness to the sweet pumpkin filling of the breakfast pastry.
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. RIGHT?
Other fall recipes with easy refrigerated dough:
- Apple Fritter Bread
- Caramel Apple Strudel
- Pumpkin Pull-Apart Loaf
- Apple Fritter Cinnamon Roll Bake
- Cinnamon Roll Cobbler
Want even more? Subscribe to Crazy for Crust to get new recipes and a newsletter delivered to your inbox. And stay in touch on Facebook, Pinterest, Twitter, and Instagram for all my latest updates. If you make this recipe, share a photo on social media tagging @crazyforcrust and using the hashtag #crazyforcrust.
Easy Pumpkin Danish
- 2 cans Pillsbury Crescent Rolls 8 rolls each
- 3/4 cup pumpkin puree not pumpkin pie mix
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 large egg
- 2 ounces cream cheese very soft
- 1/3 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1 tablespoon milk nonfat, 2%, or regular
- Preheat oven to 350°. Line a cookie sheet with parchment paper or a silicone baking mat. Note: you may not need all 16 crescent rolls. I usually get about 12 danish with this recipe.
- 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.
- Whisk together the pumpkin puree, granulated sugar, vanilla, pumpkin pie spice, and egg. Mix until smooth.
- 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.
- 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.
- Bake for about 9-11 minutes, until golden. Cool before glazing.
- 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.)
Nutritional information not guaranteed to be accurate
**Did you make this recipe? Don’t forget to give it a star rating below!**
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
This post may contain affiliate links. For more information, read my disclosure policy.
Published on: August 4, 2019