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Hi guys! Happy Almost fall! Im so excited to clean and decorate for fall! I am also sharing a delicious pumpkin cheese danish recipe and a pumpkin spice sauce thats perfect for pumpkin spice lattes. I hope this video isnpires you!
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Pumpkin cheesecake danish
Ingredients:
-1 frozen pastry dough
-1 egg
- 8 oz cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1/3 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
-optional powder sugar
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp milk
- 1/2 tsp vanilla extract
Instructions:
In a bowl, beat together the cream cheese, pumpkin puree, sugar, pumpkin pie spice, and vanilla extract until smooth. (Make sure your cream cheese is softened!!) Preheat your oven to 400°F (190°C). Cut your thawed puff pastry into rectangles. Spread the pumpkin cheesecake filling evenly over the center of pastry. Brush the edges with egg wash. Bake for 20-25 minutes or until golden brown.
While the Danish is baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.
Once the Danish is done, drizzle the glaze over the top while it's still warm and dust with powder sugar. Enjoy!!
✨✨If you prefer the cream cheese and pumpkin filling seperate then follow these instructions
Ingredients:
1 sheet of frozen puff pastry, thawed
For the Filling:
1 cup canned pumpkin puree
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
4 ounces cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Instructions:
Preheat your oven to 400F and line a baking sheet with parchment paper. In a bowl, mix together the pumpkin puree, brown sugar, and pumpkin pie spice. In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Spread cream cheese filling first then layer the pumpkin filling on top. Brush the edges with egg wash. Bake for 20-25 minutes or until golden brown.
While the Danish is baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.
Once the Danish is done, drizzle the glaze over the top while it's still warm and dust with powder sugar. Enjoy!! ✨✨
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Pumpkin sauce for pumpkin spice latte
Ingredients
-1 can or sweetened condensed milk
-1/3 cup brown sugar
-1/3 cup granulated sugar
-1/2 cup pumpkin puree
-1/4 teaspoon vanilla extract
-1 teaspoon pumpkin pie spice
-Pinch of salt
-3/4 cups of water
Combine all ingredients (except water) in a sauce pan on medium heat, stir until bubbly. Once it starts to bubble add water and continue whisking it until it tickets for about 2 to 3 minutes. Let it cool down then transfer to an air tight container.
Can stay in the fridge for up to week! Use it to sweeten your coffee, on oatmeal, as an ice cream topper. The possibilities are endless!
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