This Danish bake is a crowd-pleaser that’s incredibly simple to put together using store-bought crescent rolls and a homemade filling. You’ll love the contrast of flaky pastry, silky pumpkin cheesecake filling, and a slightly crisp, sweet topping. It’s perfect for fall gatherings, Thanksgiving breakfast, or an indulgent weekend treat—and it makes the house smell amazing while baking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Refrigerated crescent roll dough
Cream cheese, softened
Canned pumpkin puree
Granulated sugar
Brown sugar
Pumpkin pie spice
Ground cinnamon
Vanilla extract
Egg
Butter, melted (for brushing)
Optional: powdered sugar for dusting or glaze drizzle
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Unroll one can of crescent dough and press it into the bottom of the baking dish, sealing the seams.
In a bowl, beat the cream cheese until smooth. Add pumpkin puree, granulated sugar, ½ of the brown sugar, pumpkin pie spice, vanilla extract, and egg. Mix until well combined.
Spread the pumpkin cream cheese mixture evenly over the crescent dough layer.
Unroll the second can of crescent dough and carefully place it over the filling, pressing to seal the edges as much as possible.
Brush the top with melted butter and sprinkle with the remaining brown sugar and cinnamon.
Bake for 30–35 minutes, or until golden brown and set in the center.
Let cool slightly before serving. Optional: dust with powdered sugar or drizzle with icing.
Slice into squares and enjoy warm or at room temperature.
Glazed Version: Drizzle with a simple icing made from powdered sugar and milk.
Nutty Crunch: Add chopped pecans or walnuts to the top before baking.
Mini Version: Make individual servings using muffin tins and smaller crescent roll pieces.
Maple Flavor: Add a splash of maple extract or swap sugar for maple syrup in the filling.
Savory-Sweet Twist: Use less sugar and add a pinch of salt for a less sweet, brunch-style variation.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual pieces for 20–30 seconds or warm in a 300°F oven for about 10 minutes until heated through. Avoid overheating to maintain the soft, flaky texture.
FAQs
Can I use homemade pumpkin puree?
Yes, just make sure it’s well-drained and not too watery to avoid a soggy filling.
Do I need to pre-bake the bottom crust?
No, the bottom layer of crescent dough bakes perfectly along with the filling.
Can I make this ahead of time?
Yes, you can assemble it the night before, refrigerate, and bake in the morning.
Is it served warm or cold?
It’s best served warm or at room temperature, but it’s still delicious cold from the fridge.
Can I freeze it?
You can freeze the baked Danish in portions. Wrap tightly and thaw in the fridge before reheating.
What’s the best way to slice it?
Let it cool for at least 10–15 minutes before slicing to help it hold its shape.
Can I use puff pastry instead of crescent rolls?
Yes, but you’ll need to roll it out and may need to adjust the baking time slightly.
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese gives the best flavor and texture.
What’s a good glaze to add on top?
A simple glaze of powdered sugar, milk, and vanilla works great. You could also use maple glaze for a fall twist.
Can I add a streusel topping?
Absolutely! Mix flour, brown sugar, cinnamon, and butter to make a quick streusel to sprinkle over the top before baking.
Conclusion
Pumpkin Cream Cheese Danish Bake is the perfect cozy treat for fall mornings, brunch gatherings, or holiday breakfasts. With layers of flaky crescent dough, creamy pumpkin-spiced filling, and a sweet cinnamon topping, it’s a guaranteed hit that’s easy to prepare and full of flavor. Serve it warm with a cup of coffee or tea, and enjoy the comforting taste of autumn in every bite.
Pumpkin Cream Cheese Danish Bake is a cozy, no-fuss breakfast or dessert made with layers of flaky crescent dough, a creamy pumpkin filling, and a sweet cinnamon-sugar topping. It’s perfect for fall mornings, brunches, or holiday treats.
Ingredients
2 cans refrigerated crescent roll dough
8 oz cream cheese, softened
1 cup canned pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar, divided
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 large egg
2 tablespoons butter, melted
Optional: powdered sugar for dusting or glaze drizzle
Instructions
Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Unroll one can of crescent dough and press into the bottom of the dish, sealing seams.
In a bowl, beat cream cheese until smooth. Add pumpkin puree, granulated sugar, 1/4 cup brown sugar, pumpkin pie spice, vanilla extract, and egg. Mix until fully combined.
Spread the pumpkin cream cheese mixture evenly over the dough.
Unroll the second can of crescent dough and lay it over the filling, pressing edges to seal.
Brush the top with melted butter and sprinkle with remaining 1/4 cup brown sugar and ground cinnamon.
Bake for 30–35 minutes, until golden brown and set in the center.
Let cool slightly before slicing. Dust with powdered sugar or drizzle with glaze if desired.
Serve warm or at room temperature.
Notes
Prepare the night before and bake fresh in the morning.Add chopped pecans or walnuts on top before baking for crunch.Use maple syrup in the filling for a deeper fall flavor.Top with a simple powdered sugar glaze after baking.Let cool at least 10–15 minutes before slicing for clean pieces.
