Pumpkin Danish

The Run for Dave bake sale is now complete = $867!

Congratulations to all the winning bidders, it was fun moderating the bidding wars! To see who won, refer to the bake sale post. I have already e-mailed all of the winners to request addresses and give payment details. Then as soon as I have all the information necessary, I will pass it along to the creator of each item for shipment.

Thank you again to all the outstanding bloggers for your bid-inducing treats, and for all the bidders who took the bait ;-). The food blogging community never ceases to amaze me and I am proud to be a part of it!

Also, a few people have asked if there is a way to directly donate now that the bake sale is over. And yes there is! To donate, mail a check to: Farmers and Merchants Bank, Attn Run for Dave, PO Box 548, McKenzie TN 38201. Make check payable to: Run for Dave


I keep telling myself I need to post more Breakfast foods. So while watching the bidding unfold last night, I baked a sweet treat that somehow passes for Breakfast – danish! And with the fall season upon us I had to make the filling pumpkin, obviously. One day I promise I will venture beyond pumpkin into the many other wonderful flavors of the season, but for now enjoy these. They are like mini fluffy pumpkin pies!


Makes 22 small danish


8 oz reduced fat cream cheese, softened

1/2 cup pumpkin puree

1/4 cup sugar

1/2 tsp pumpkin pie spice

2 tsp vanilla extract, divided

2 tubes crescent rolls

2 Tbsp butter, melted

Brown sugar

1/2 cup powdered sugar

4 tsp milk


  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper, set aside.
  2. In a medium bowl, combine softened cream cheese with pumpkin, white sugar, spice and vanilla extract until smooth and creamy. Refrigerate until needed.
  3. On a lightly floured surface, roll each tube of crescent rolls into an 11 x 14 inch rectangle (so you will have two rectangles). Brush each with melted butter, and sprinkle brown sugar.
  4. Using a pizza cutter, gently cut the dough into eleven 1″ wide strips. Grab one end of each strip and fold over onto itself, sandwiching the butter-brown sugar. Press down slightly.
  5. Grab the ends of each strip and twist in opposite directions. Keeping the strip twisted, place on baking sheet and roll tightly into a coil, tucking the end underneath. Place coils about 2 inches apart on baking sheets.
  6. Using two fingers, press a well into the middle of each coil – enough to hold about 2 tablespoons of filling. Place filling in the middle of each danish*.
  7. Bake for 13-15 minutes or until golden brown. Let cool.
  8. Meanwhile, whisk together powdered sugar, vanilla and milk until sugar is dissolved and drizzle over each danish a few minutes before serving.

*I had some filling leftover. But it would be perfect on a bagel!

Source: Adapted from Pass the Sushi and The Baking Barrister

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