Pumpkin Crescent Rolls Danish is an easy to make fall dessert that features pumpkin pie filling in a buttery danish made from crescent rolls. Topped with homemade cream cheese icing, these can be recreated by any level chef.
These buttery, flaky pumpkin danish are so good you will not feel the need to head to the bakery to pick up some pastry! They are so delicious and would be a hit at bake sales along with our Blackberry Cream Cheese Danish and our Cream Cheese Danish.
Are you enjoying all things fall yet? We are even thought the summer sun is still sweltering out there! I have been on the hunt for some fun Halloween pieces and have been scoring some really fun deals and finds along the way.
I just love all things pumpkin and pumpkin spice and sometimes wish I could freeze time to stay in the chilly days of fall. I am not a summer or winter person but sure do enjoy the fall (and spring seasons).
Another thing I enjoy is pumpkin everything! Pass me that pumpkin spice girl, cause I am ready to roll–quite literally haha!
I love pumpkin desserts like these mini pumpkin pies made in a muffin tin, or these pumpkin pie bombs— they are so yumtastic and of course anything with crescent dough!
You all know I am the queen of crescent dough creations so these Pumpkin Crescent Rolls Danish are this week’s featured dessert.
Before you get to the recipe, I wanted to share everything you will need to know and have on-hand to make these pumpkin danish.
Ingredients to Make Pumpkin Crescent Rolls Danish
- 1 tube of Grands Crescent Rolls
- 1/2 cup pumpkin Puree
- 1 tsp. pumpkin Spice
- 3 tbsps. brown sugar
- 1/2 tsp. vanilla extract
Cream Cheese Icing Ingredients
- 2 tbsps. cream cheese softened
- 5 tbsps. powdered Sugar
- 1/2 tsp. vanilla extract
- 1 tbsp. whole milk
How to Make Pumpkin Crescent Rolls Danish
- Preheat your oven to 350 degrees f.
- Mix all the pumpkin filling ingredients; set aside.
- Line your baking sheet with parchment paper.
- Open the crescent dough roll (this part scares me) and leave the rolls in a tube shape.
- Cut 8 even slices (small discs).
- Add each disc to the parchment-lined baking sheet and gently press them to expand them and make a small indent in the center for the filling.
- Add a little more than one tablespoon of filling to each.
- Bake for 10-12 minutes until golden brown.
- Allow pastries to cool for 15 minutes before icing.
How to Make Cream Cheese Icing
Add softened cream cheese to a stand mixer, and mix until soft and creamy.
Add in powdered sugar, milk, and vanilla, and combine until smooth.
Add icing to a zippered bag and seal.
Cut the tip off and swizzle icing onto cooled danish.
Tips for Working with Crescent Dough
Make sure you keep the dough chilled until you are going to use it or it will become sticky!
Pillsbury Grands Crescent rolls are larger and make for heartier danish.
Baked items made with crescent dough are best either the same day or frozen and reheated in a toaster oven.
You can freeze these and reheat them, but I would not ice them right away if you plan on doing this.
Pumpkin Crescent Roll Danish
Ingredients
- 8 ounces Grands Crescent Rolls
- 1/2 cup pumpkin puree
- 2 tsp. pumpkin spice
- 3 tbsps. brown sugar
- 1/2 tsp. vanilla extract
Cream Cheese Icing
- 2 tbsps. cream cheese softened
- 5 tbsps. powdered sugar
- 1/2 tsp. vanilla extract
- 1 tbsp. whole milk
Instructions
- Preheat your oven to 350 degrees f.
- Mix all the pumpkin filling ingredients; set aside.
- Line your baking sheet with parchment paper.
- Open the crescent dough roll (this part scares me) and leave the rolls in a tube shape.
- Cut 8 even slices (small discs).
- Add each disc to the parchment-lined baking sheet and gently press them to expand them and make a small indent in the center for the filling.
- Add a little more than one tablespoon of filling to each.
- Bake for 10-12 minutes until golden brown.
- Allow pastries to cool for 15 minutes before icing.
Icing
- Add softened cream cheese to a stand mixer, and mix until soft and creamy.
- Add in powdered sugar, milk, and vanilla, and combine until smooth.
- Pour icing into a zippered bag and seal.
- Clip tip of bag when ready to ice cooled danish.
These sound absolutely perfect. I love anything with cream cheese icing! I’m with you, I’d hit the pause during fall too. Best season ever.
I can almost taste these! They look and sound fabulous. I think it’s a great snack to make for fall. Thanks for sharing.
Pumpkin Cresent Rolls Danish looks delicious. I will have to give this a try as I’m betting my entire family will gobble them down. Would make a delicious new idea to treat the family.
You had me at pumpkin. I could eat these all year round and they are so easy to make.
Bring on the pumpkin! So ready for fall recipe. This looks delicious!
These look amazing. It’s about that time of year for all things pumpkin too. I’m so excited already. I love pumpkin!
Amy, you have surprised me with the Pumpkin filling! I really would love to try these just because of the pumpkin.
This looks so good. I love crescent rolls so to use them as a danish base is awesome.
Wow! That one is so easy to make. I think the little ones are going to go crazy over this. It is sweet and also healthy which is perfect.
This would be great idea to make for Halloween. Looks delicious and easy to make not to mention healthy too.
This sounds amazing!! I bet it will be a perfect Thanksgiving breakfast dish. Easy, quick, and has the pumkin taste!