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Close-up of a large golden pumpkin cream cheese danish drizzled with sweet glaze, with visible pumpkin and cream cheese swirls, sitting on a white marble countertop in a farmhouse kitchen with black appliances, a cozy fall treat and high protein dessert
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High Protein Pumpkin Cream Cheese Danishes

Big, golden, and bakery-worthy, these pumpkin cream cheese danishes are the ultimate cozy fall treat — packed with protein, drizzled with glaze, and perfect for a satisfying snack or dessert.
Course Breakfast, Dessert, Snack
Prep Time 10 minutes
Cook Time 18 minutes
Servings 4

Ingredients

FOR THE DOUGH

  • 2 CUPS Kodiak Cakes Power Cakes Flapjack & Waffle Mix (Buttermilk or Pumpkin Flavor)
  • 1/2 CUP UNSWEETENED ALMOND MILK
  • 2 TBL LIGHT BUTTER, MELTED
  • 1 TBL LAKANTO MONKFRUIT SWEETENER LINK IN BLOG

FOR THE PUMPKIN FILLING

  • 1/2 CUP PUMPKIN PUREE (NOT PIE FILLING)
  • 1 SCOOP VANILLA PROTEIN POWDER LINK IN BLOG
  • 1 TBL LAKANTO MONKFRUIT SWEETENER LINK IN BLOG
  • 1/2 TSP PUMPKIN PIE SPICE

FOR THE CREAM CHEESE FILLING

  • 4 OUNCES LIGHT CREAM CHEESE
  • 2 TBL FAT FREE PLAIN GREEK YOGURT
  • 1 TBL LAKANTO MONKFRUIT SWEETENER LINK IN BLOG
  • 1/2 TSP VANILLA EXTRACT

FOR THE GLAZE

  • 1/3 CUP LAKANTO POWDERED SUGAR SWEETENER LINK IN BLOG
  • 2-4 TSP UNSWEETENED ALMOND MILK

Instructions

  • Preheat the Oven Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Make the Dough In a medium bowl, stir together the Kodiak mix, almond milk, melted butter, and monkfruit sweetener until a soft dough forms. Turn the dough out onto a lightly floured surface and roll into a rectangle about ¼-inch thick.
  • Prepare the Fillings In a small bowl, combine pumpkin puree, protein powder, monkfruit sweetener, and pumpkin pie spice until smooth. In another small bowl, beat cream cheese, Greek yogurt, monkfruit sweetener, and vanilla extract until creamy and lump-free.
  • Cut and Assemble Cut dough into 4 equal squares for large danishes. Place a generous tablespoon of pumpkin filling in the center of each square, followed by a generous tablespoon of cream cheese filling on top. Fold opposite corners of each square toward the center and press gently to seal.
  • Bake Transfer danishes to the prepared baking sheet and bake for 15–18 minutes, or until the edges are golden brown.
  • Make the Glaze In a small bowl, whisk the powdered sweetener with almond milk until smooth. Drizzle glaze over the warm danishes so it slightly melts into the pastry. Serve warm for best texture and flavor.