Pumpkin Butter Mascarpone Danish, How to make Pumpkin Butter Danish

I love Danish pastries and have been obsessed with them ever since the time I first had one in Solvang — that little Danish village filled with buttery aroma and charming bakeries! So, in honor of National Pumpkin Day, I’m sharing my iconic fall-favorite: Pumpkin Mascarpone Danish. It’s everything you’d expect in a cozy autumn bake — flaky layers, creamy pumpkin filling, and a touch of sweetness that pairs perfectly with a cup of coffee.

If you don’t have mascarpone, use cream cheese, ricotta, or even blended paneer for a similar creamy texture — or simply double the pumpkin filling for a pure pumpkin Danish

A Bite of History – Pumpkin Butter Mascarpone Danish

The Danish pastry, or “wienerbrød” as it’s called in Denmark, has a charming story that began in the 1850s. It was actually created by mistake! When Austrian bakers were hired in Danish bakeries during a workers’ strike, they brought along their own laminated dough technique — layering butter and dough to create the flaky texture we now adore. Over time, Danish bakers perfected it, filling it with custard, fruits, and cream cheese.

When this buttery European delight made its way to America, it evolved again — softer, sweeter, and sometimes topped with icing or nuts. And in the cozy town of Solvang, California, nicknamed “Little Denmark,” Danish pastries became an art form.

Today, the Danish stands as a symbol of European craftsmanship meeting Californian charm — and what better day to celebrate it than National Pumpkin Day, with a fall twist of pumpkin and mascarpone that brings warmth to every flaky bite.

Jump to Recipe

Ingredient Roles in Pumpkin Butter Mascarpone Danish

Ingredient	Role in the Recipe
Puff Pastry	Acts as the buttery, flaky base that turns crisp and golden, creating the signature layers of a Danish.
Mascarpone Cheese	Brings velvety richness and creamy texture, balancing the sweetness of the pumpkin butter.
Pumpkin Butter / Puree	Adds natural sweetness, moisture, and warm fall flavor — the star of this autumn Danish.
Brown Sugar	Deepens the flavor with caramel-like warmth and helps the filling caramelize slightly when baked.
Cinnamon or Pumpkin Spice	Enhances the aroma and ties together the cozy autumn notes in every bite.

Egg / Milk (for brushing)	Gives the pastry its glossy golden finish and seals the edges beautifully.
Powdered Sugar / Maple Drizzle (optional)	Adds a touch of elegance and sweetness, making it café-style and festive.

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Pumpkin Butter Mascarpone Danish, How to make Pumpkin Butter Danish

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Dessert / SnackCuisine: Danish-inspired, Autumn-styleDifficulty: Easy

Servings

servings

Prep time

minutes

Baking time

minutes

Flaky puff pastry filled with a creamy blend of pumpkin and mascarpone, baked until golden and irresistible — the perfect cozy fall treat for National Pumpkin Day!

Ingredients to make Pumpkin danish

1 sheet, 1 Puff pastry, thawed (4 rectangles)
¼ cup, ¼ Pumpkin butter (or pumpkin puree + 1 tsp brown sugar)
¼ cup, ¼ Mascarpone cheese, softened
1 tablespoon, 1 Brown sugar (adjust to taste)
½ teaspoon, ½ Cinnamon or pumpkin pie spice
1 nos, 1 Egg or 1 tbsp milk (for brushing)
Optional: powdered sugar, maple drizzle, or chopped pecans

Directions to make Pumpkin Butter Mascarpone Danish

Prep the pastry base – Line a tray with parchment and cut puff pastry into rectangles. Keep chilled.
Add pumpkin filling – Spoon pumpkin butter or spiced pumpkin puree on one side.
Add mascarpone – Pipe or spoon mascarpone on the other half to create the signature two-tone filling.
Shape and brush – Leave open-faced or fold slightly; brush edges with milk or egg wash.
Bake – Bake at 400°F (200°C) for 15–18 minutes until puffed and golden.
Finish – Cool slightly, then dust with powdered sugar or drizzle maple syrup before serving warm.

Notes

1 cup = 250 ml

Directions to make pumpkin danish with step by step images

Fill and prep:
Line a tray with parchment, cut puff pastry into squares, and keep chilled. Spread pumpkin butter on one side and mascarpone cheese on the other for a half-and-half Danish.
Bake and finish:
Leave pastries open-faced or fold corners for a rustic look. Brush edges with milk or egg, then bake at 400°F (200°C) for 15–18 mins until golden and puffed. Cool slightly, then dust with powdered sugar or drizzle maple syrup before serving.

Pro Tips for tasty and perfect Autumn Danish

Keep it cold: Always bake puff pastry straight from the fridge — cold butter means better layers and more puff.
Use real mascarpone: It melts creamier than cream cheese and adds luxurious richness.
Don’t overfill: A small spoonful of each filling is enough; too much can cause leaking while baking.
Chill before baking: Once filled, chill the tray for 10 minutes — this helps the pastry hold its shape.
Golden touch: A light milk or egg wash gives that beautiful bakery-style sheen.
For tang lovers: Add a tiny drop of lemon juice to the mascarpone if you want a slight cheesecake-like balance.

Serving Suggestion

Serve these warm with a cup of pumpkin spice latte, cinnamon chai, or even a black coffee for contrast.
They make the perfect autumn brunch pastry or a cozy National Pumpkin Day dessert.
You can also plate them café-style with a drizzle of maple syrup, a sprinkle of powdered sugar, and a few candied pecans on the side for texture.

FAQs — Pumpkin Butter Mascarpone Danish

Q. Can I make the filling for Autumn danish ahead of time?

A. Yes! You can prepare both fillings the night before and store them in the refrigerator. Just bring to room temperature before assembling.

Q. Can I use cream cheese instead of mascarpone?

A. Absolutely. Cream cheese gives a tangier flavor, while mascarpone offers a smooth, creamy richness. You can even mix both for a balanced flavor.

Q. How do I store leftover Danish?

A. Keep them in an airtight container at room temperature for one day or refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) for 5 minutes to refresh the flakiness.

Q. Can I freeze the unbaked pastries?

A. Yes — assemble, place on a tray, and freeze. Once firm, transfer to a freezer bag. Bake straight from frozen (add 3–4 minutes extra).

Q. What makes pumpkin mascarpone Danish different from cream cheese Danish?

A. Mascarpone gives a silky Italian creaminess that pairs beautifully with spiced pumpkin butter, creating a lighter, dessert-style flavor compared to the denser cream cheese Danish.

Q. What keywords are best for this recipe?

A. Pumpkin mascarpone Danish, puff pastry pumpkin dessert, fall Danish recipe, Solvang bakery style pastry, National Pumpkin Day recipe, easy autumn puff pastry dessert, flaky pumpkin breakfast pastry.

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