Gluten-Free Pumpkin Cream Cheese Danish Recipe — Starbucks Copycat

Recipe Testing Notes

This recipe builds on my gluten-free cheese danish base. I tested several pumpkin filling approaches and found that keeping the cream cheese and pumpkin separate, then gently swirling them, gives the best flavor contrast and a brighter pumpkin note in each bite.

Mixing the pumpkin directly into the cream cheese produced a duller flavor and color. The swirl method preserves the cream cheese texture while concentrating the pumpkin spice so every forkful has a pleasing balance.

I used Sweet Loren’s gluten-free puff pastry for this recipe because it works well and tastes good. If you’re curious about alternatives, other puff pastries can work, but textures and handling may differ slightly.

• Sweet Loren’s Gluten-Free Puff Pastry Sheets: available in the refrigerated section; one sheet makes six danishes.
• Pumpkin Purée: use plain canned pumpkin (not pumpkin pie filling).
• Cream Cheese: regular full-fat cream cheese, softened for easy mixing.
• Pumpkin Pie Spice: use a store-bought blend or mix cinnamon, ginger, nutmeg, and cloves.
• Basic pantry items: granulated sugar, powdered sugar, egg (for wash), milk for the glaze, and a pinch of salt.

*See the recipe card below for exact measurements and full ingredient details.

1. Step 1: Prepare the cream cheese filling and the pumpkin filling in separate bowls until both are smooth and well combined.

2. Step 2: Unroll the puff pastry and cut into six equal rectangles. Place them on a parchment-lined baking sheet, score an inner rectangle about 1 inch from the edge, and dock the centers with a fork. Brush the edges with an egg wash.

3. Step 3: Add about 1 ½ tablespoons of the cream cheese mixture to the center of each rectangle, then top with roughly 1 tablespoon of the pumpkin mixture.

4. Step 4: Use a toothpick, small spatula, or butter knife to gently swirl the two fillings together, taking care not to cut through the pastry layers.

5. Step 5: Bake at 425°F for 12–14 minutes or until the pastry is golden and puffed. Let cool slightly before glazing.

6. Step 6: Whisk together the glaze (powdered sugar, milk, and a pinch of pumpkin pie spice) and drizzle over the warm danishes. Serve fresh and warm for best texture and flavor.

Storage

Enjoy danishes warm or at room temperature. Store leftovers in an airtight container in the refrigerator for several days. Reheat briefly in the microwave or in an air fryer to refresh the pastry.

Top Recipe Tips

• Score and dock the pastry centers before baking to control how much the edges puff and to keep the filling in place.
• Score with a sharp knife without cutting through to the bottom so the filling stays contained while baking.
• Keep both fillings inside the scored rectangle to prevent overflow. A small spill is fine and still tastes great.

More Gluten-Free Breakfast Treats

If you enjoy this danish, try other gluten-free breakfast and fall baking recipes for more seasonal ideas and easy treats.

Gluten-Free Pumpkin Danish with Cream Cheese

Katie Olesen