Creamy Pumpkin Danish

These easy Pumpkin Cream Cheese Danishes use store-bought puff pastry and taste like they came straight from a café. Soft, creamy, spiced, and totally addictive. The perfect fall treat!

Ingredients

1/2 rounded cup of pure pumpkin 

1/4 cup sugar

1 tsp vanilla

1 tsp cinnamon or pumpkin pie spice 

1 vegan egg substitute, we used bobs red mill egg replacer 

8oz vegan cream cheese, softened 

1/4 cup sugar

1 tsp vanilla 

2 puff pastry sheets

2-3 tbsps melted vegan butter

Icing 

1 cup powdered sugar

2-3 tbsps non dairy vanilla creamer or milk (or you can use plain non dairy milk with 1 tsp vanilla)

Mix until creamy 

Directions

Preheat oven to 400

In one medium bowl add pumpkin, 1/4 cup sugar, 1 tsp vanilla and 1 tsp cinnamon

Whisk until creamy

In another bowl add your cream cheese, 1/4 cup sugar and 1 tsp vanilla

Whisk until creamy

Roll out your puff pastry’s

Roll into large rectangle

Cute each sheet into 6 even rectangles

Place each small rectangle onto prepared baking sheet

Using a fork poke each sheet a few times

Place a spoonful of cream cheese mix onto center of each rectangle

Then top with a spoonful of pumpkin mix

Using a butter knife or chopstick blend each one and make circles to cover most of the rectangle

Brush the edges with melted butter

Bake in preheated oven for roughly 20 minutes until golden 

Remove and cool

Drizzle with icing

Serve and enjoy