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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 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.)
Calories: 188kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 34mg | Sodium: 257mg | Potassium: 67mg | Fiber: 1g | Sugar: 15g | Vitamin A: 3708IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg