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Pumpkin Churro Cheesecake Bars

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes


  • For the Danish-
  • 1 - 8 ounce package cream cheese softened
  • 3/4 C sugar
  • 1 C pumpkin puree
  • 1 egg
  • 2 tsp pumpkin pie spice
  • 2 cans refrigerated crescent rolls or dough sheets
  • For Topping-
  • 2 Tbsp of sugar
  • 2 tsp cinnamon
  • 1 C of powdered sugar
  • 5 tsp of milk


  1. Preheat the oven to 375 degrees, spray a 9x13 pan with nonstick spray.
  2. Beat the cream cheese and sugar until creamy.
  3. Add the pumpkin, egg, and spices and beat again.
  4. Unroll one can of crescent dough and press into the bottom of the prepared pan.
  5. Pour the pumpkin mixture on top of the dough in the pan.
  6. Unroll the second can of crescent dough on top of the pumpkin mixture.
  7. Gently stretch the dough to reach the sides and cover all the pumpkin.
  8. Mix together the sugar and cinnamon and sprinkle all over the top of the dough.
  9. Bake for 25-30 minutes.
  10. Remove and cool on a wire rack for one hour, refrigerate until completely chilled.
  11. Whisk together the powdered sugar and milk.
  12. Drizzle over the top of the chilled danish.
  13. Store in a container in the refrigerator.