Pumpkin Spice Danish

• 1 sheet of pastry dough
• 4 ounces of softened cream cheese (113g)
• ½ cup of pure pumpkin puree (120g)
• ½ cup of dark brown sugar (110g)
• 1 teaspoon of cinnamon (3g)
• ¼ teaspoon of ground ginger (0.5g)
• ¼ teaspoon of ground cloves (0.5g)
• ¼ teaspoon of ground nutmeg (0.5g)
• ¼ teaspoon of ground allspice (0.5g)
• 1 teaspoon of pure vanilla extract (4g)
• 2 tablespoons of all-purpose flour (15g)

• 1 cup of powdered sugar (120g)
• ½ teaspoon of pure vanilla extract (2g)
• 2 tablespoons of oat milk (30g)
• ½ teaspoon of cinnamon (1g)

1. To start, Make sure my cream cheese was room temperature by leaving it out for a few hours and Preheat the oven to 375 degrees F (191 C).

2. Then in a large bowl, Whisk together the cream cheese, pumpkin puree, brown sugar, pumpkin spices, vanilla extract and flour until it was well combined.

3. Then Take my pre-made pastry dough out of the fridge and rolled it out. Use the Jus Rol pre-rolled dough here.

4. After rolling it out, Cut the pastry sheet into 6 even (ish) pieces.

5. Then Fold over the sides of each dough to create an outer border for the filling.

6. I scored the border with a fork and scooped in 6 ounces of the pumpkin filling.

7. Then Whisk together a quick egg wash made of 1 egg and 1 tablespoon of oat milk and brushed it on the outer border of the pastry that I previously scored.

8. Lastly, I sprinkled a large pinch of brown sugar on the top of the pumpkin filling.

9. Bake this for 15-20 minutes or until the pastry was golden brown.

10. Let these cool down for 20 minutes, and whisked together the cinnamon icing ingredients in a small bowl.

11. Once the danishes were room temperature, Drizzle the icing on top.