Description
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.
Nutrition
- Serving Size: 1 piece
- Calories: 290
- Sugar: 19g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
