Easy Pumpkin Cream Cheese Danish with Biscoff Crumble
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Pumpkin Cream Cheese Danish is an easy fall breakfast pastry made with flaky biscuits, sweet cream cheese filling, pumpkin puree, buttery Biscoff cookie crumble, and a drizzle of caramel sauce. These bakery-style danishes come together in under 30 minutes and are perfect for breakfast, brunch, holiday gatherings, or pumpkin season baking.
I KEEP FINDING REASONS TO MAKE THESE.
I made these once as a quick weekend breakfast and immediately knew they’d be happening on repeat all fall long. The combination of pumpkin pie filling, sweet cream cheese, crunchy Biscoff crumble, and warm caramel drizzle is ridiculously good. They taste like a pumpkin cheesecake and a bakery danish had a baby, but they’re made with biscuits so they’re surprisingly easy.
Joe is already waiting for the next batch, and judging by how quickly these disappear, I should probably go ahead and make a double batch next time.
Why You’ll Love This Pumpkin Cream Cheese Danish
- Uses simple pantry ingredients
- Starts with canned biscuits for convenience
- Perfect make-ahead breakfast or brunch recipe
- Ready in under 30 minutes
- Packed with pumpkin flavor
- Sweet cream cheese filling in every bite
- Biscoff crumble adds incredible texture
- Great for Thanksgiving breakfast or fall gatherings
Ingredients Needed To Make Pumpkin Cream Cheese Danish
- Canned Biscuits: Creates a flaky, buttery base without making pastry dough from scratch.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling.
- Brown Sugar: Adds richness and caramel-like sweetness.
- Cornstarch: Helps thicken the pumpkin filling while baking.
- Cream Cheese: Creates a rich, tangy cheesecake-style filling.
- Powdered Sugar: Sweetens the cream cheese without graininess.
- Vanilla Extract: Enhances the cream cheese flavor.
- Biscoff Cookies: Adds warm spiced cookie flavor and crunch.
- Butter: Helps create the perfect crumble topping.
- Flour: Binds the crumble together.
- Caramel Sauce: The finishing touch that ties all the flavors together.
How To Make Pumpkin Cream Cheese Danish with Biscoff Crumble
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix together the pumpkin puree, cornstarch, brown sugar, and cinnamon. Set aside.
- In a separate bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
- In another bowl, combine the crushed Biscoff cookies, cinnamon, melted butter, brown sugar, and flour until crumbly.
- Arrange the biscuits on the prepared baking sheet about 1 inch apart.
- Using the bottom of a glass or measuring cup that is slightly smaller than the biscuit, press down in the center to create a well.
- Add 1 tablespoon of cream cheese filling to each biscuit and spread evenly.
- Top each with 1 tablespoon of pumpkin filling.
- Sprinkle the crumble mixture around the edges of each danish.
- Bake for 12 to 15 minutes or until lightly golden brown.
- Remove from the oven and allow to cool.
- Drizzle with caramel sauce before serving.
Tips For The Best Pumpkin Cream Cheese Danish
- Use Room Temperature Cream Cheese: This helps create a silky smooth filling without lumps.
- Don’t Overfill: Leave a small border around the edge so the filling stays inside the biscuit while baking.
- Press Deep Wells: Creating a deeper center helps hold more filling and gives the danishes that classic bakery look.
- Cool Before Drizzling: Allow the danishes to cool slightly before adding caramel so it doesn’t melt right off.
- Use Fresh Biscoff Crumbs: Freshly crushed cookies create the best texture and flavor.
Variations & Substitutions
- Add Pecans: Sprinkle chopped pecans over the crumble before baking.
- Add Pumpkin Pie Spice: Swap the cinnamon for pumpkin pie spice for extra fall flavor.
- Use Crescent Dough: Crescent roll dough works beautifully in place of biscuits.
- Make Mini Danishes: Use smaller biscuit dough for bite-sized brunch treats.
Storage
Store leftover Pumpkin Cream Cheese Danishes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 2 months. Thaw overnight in the refrigerator and warm in the microwave for 10-15 seconds before serving.
Easy Pumpkin Cream Cheese Danish with Biscoff Crumble
Equipment
- Large baking sheet
- Small glass or measuring cup for pressing biscuit centers
Ingredients
Danish
- 8 canned biscuits
Pumpkin Filling
- 1 cup canned pumpkin puree
- 1 tbsp cornstarch
- 1/4 cup brown sugar
- 1/8 tsp ground cinnamon
Cream Cheese Filling
- 8 oz cream cheese room temperature
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Biscoff Crumble
- 1/3 cup Biscoff cookies (finely crushed)
- 1/8 tsp ground cinnamon
- 4 tbsp unsalted butter (melted)
- 1/4 cup light brown sugar
- 1/3 cup all-purpose flour (or 1:1 gluten free flour)
Topping
- 2 tbsp caramel sauce
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix together the pumpkin puree, cornstarch, brown sugar, and cinnamon. Set aside.
- In a separate bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
- In another bowl, combine the crushed Biscoff cookies, cinnamon, melted butter, brown sugar, and flour until crumbly.
- Arrange the biscuits on the prepared baking sheet about 1 inch apart.
- Using the bottom of a glass or measuring cup that is slightly smaller than the biscuit, press down in the center to create a well.
- Add 1 tablespoon of cream cheese filling to each biscuit and spread evenly.
- Top each with 1 tablespoon of pumpkin filling.
- Sprinkle the crumble mixture around the edges of each danish.
- Bake for 12 to 15 minutes or until lightly golden brown.
- Remove from the oven and allow to cool.
- Drizzle with caramel sauce before serving.
Notes
- Use pumpkin puree, not pumpkin pie filling.
- Room-temperature cream cheese creates the smoothest filling.
- Press the biscuit centers deeply to hold more filling.
- Different biscuit brands vary in size, so adjust the filling amount as needed.
- Allow the danishes to cool slightly before drizzling with caramel sauce.
- Freshly crushed Biscoff cookies provide the best crumble texture.
Nutrition
Commonly Asked Questions
Yes. You can prepare the pumpkin filling, cream cheese filling, and crumble up to 24 hours in advance. Store everything separately in the refrigerator and assemble just before baking.
Absolutely. Crescent dough creates a lighter, flakier pastry texture while biscuits create a richer bakery-style danish.
Yes. Once completely cooled, store them in an airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Pumpkin puree contains only pumpkin, while pumpkin pie filling contains added sugar and spices. For this recipe, use pumpkin puree.
Yes. These are one of my favorite Thanksgiving breakfast recipes because they can be prepped ahead and baked fresh in less than 20 minutes.
