pumpkin butter cheesecake danishes
Pillowy soft brioche danishes with cream cheese, pumpkin butter, a maple coffee cake crumb for crunchy bits on top, and drizzle with a vanilla glaze for the perfect baked good with coffee! These Pumpkin Butter Cream Cheese Brioche Danishes made the sweetest addition to my Coffee Shop at Home with the girls this Fall season.
Ingredients you’ll need:
- Flour
- Granulated Cane Sugar
- Instant Yeast
- Milk
- Eggs
- Unsalted Butter
- Cream Cheese
- Powdered Sugar
- Maple Syrup
- Pumpkin Butter
- Brown Sugar
- Ground Cinnamon
- Vanilla Extract
What is a Danish Pastry?
A Danish pastry has a multilayers, laminated sweet pastry dough similar to puff pastry or croissants. However, there are many Danish pastries that are more brioche dough like similar to sweet bread.
How to Store and Reheat Leftover Danishes?
Typically, you can store baked danishes on the counter (covered) for up to 2-3 days. But with these wild blueberry danishes, I recommend storing in the fridge for up to 3-4 days.
Reheat these danishes in the oven at 400F for 5-8 minutes, until warmed.
How to Make Homemade Pumpkin Butter:
- 2 (15 oz) cans Pumpkin Puree
- 2/3 cup Granulated Cane Sugar
- 1/4 cup Maple Syrup (optional)
- 1/2 cup Unsweetened Apple Juice (or water)
- 1 tbsp. Pumpkin Pie Spice
- 1 tbsp. Unsalted (or Salted) Butter
- Combine all ingredients in a saucepan over medium high heat, stir to combine, then let simmer for 15-20 minutes, until thick and darkened slightly in color.
Check out my VIRAL Wild Blueberry Coffee Cake Danishes here!
Cook with me!
Pumpkin Butter Cheesecake Danishes
Ingredients
For the Brioche Dough:
- 4 cups All Purpose Flour
- 1/2 cup Granulated Cane Sugar
- 2 1/4 tsp. Instant Yeast
- 1 1/4 cup Warm Milk
- 1 large Egg beaten
- 1 Egg Yolk
- 3 tbsp. Unsalted Butter softened, cubed
For the Filling:
- 8 oz Cream Cheese softened
- 1/2 cup Powdered Sugar
- 1/3 cup Whole Milk
- 2 tsp. Vanilla Bean Paste
- 1 1/2 cups Pumpkin Butter
- Pumpkin Seeds for garnishing
- 1 Egg beaten
For the Coffee Cake Crumb:
- 1/3 cup Brown Sugar
- 3/4 cup All Purpose Flour
- 2 tsp. Ground Cinnamon
- 2-3 tbsp. Maple Syrup
- 4 tbsp. Butter melted
(Optional) For the Glaze:
- 1 1/2 cups Powdered Sugar
- 1 tsp. Vanilla Extract
- 2-3 tbsp. Milk
- Pinch of Salt
Instructions
- To Make the Brioche Dough: In the bowl of a stand mixer, add the flour, sugar, yeast, egg, egg yolk, and milk. Using the hook attachment, mix on LOW speed for 2-3 minutes. Add the cubed softened butter and knead until a soft and pliable dough, about an additional 3-4 minutes.
- Transfer the dough to a greased bowl, cover with saran wrap, and set aside in a warm environment for 1-2 hours, until doubled in size.
- Preheat oven to 375F. Line a rimmed baking pan with parchment paper.
- Once risen, turn out the dough on a clean surface to divide into 8-12 equal pieces. Roll into tight balls, then set aside while you prep the cream cheese filling.
- To Make the Filling: Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle or whisk attachment. Beat for 1-2 minutes, until smooth. Add the powdered sugar, milk, and vanilla bean paste. Beat for 2-3 minutes, until smooth and light.
- To Make the Coffee Cake Crumb: Combine all ingredients in a bowl. Mix until crumb-like texture. If it seems too dry, you can add a little olive oil or more melted butter.
- To Assemble the Danishes: Press your fingers along to create a little under 1/2″ circular edge for each dough ball. Gently stretch out the center until about 1/4″ thick. Think of creating a large doughnut with a center that connects it. Place on the prepared baking pan.
- Evenly distribute the cream cheese filling between the danishes. Top with the pumpkin butter, about 3-4 tablespoons per danish.
- Brush the edges with the beaten egg, then add the coffee cake crumb along the edges and (optional) center.
- Bake for 20-30 minutes, rotating the pan halfway through, until edges are deeply golden and centers are set. Let rest at least 10 minutes.
- To Make the Glaze: Whisk all ingredients together until smooth. Drizzle on top of the danishes to be enjoyed!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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These are incredible!! I added 7g of salt into the brioche dough and kneaded in my mixer for a total of about 20 minutes. I also added salt to the cream cheese mixture. The dough is so fluffy and delicious and the filling is to die for. The perfect fall pastry!!