There’s something magical about the warm, spiced aroma of pumpkin filling the kitchen, especially during the cozy fall months. Our Pumpkin Kringle recipe combines the comforting flavors of pumpkin pie with the flaky, buttery layers of a classic Danish pastry. It’s the perfect treat for breakfast, dessert, or even a festive holiday gathering.
Originating from Denmark, kringle is known for its delicate layers and sweet fillings, and we’ve given it a seasonal twist with a creamy pumpkin spice center. The combination of the crisp pastry and rich filling creates a melt-in-your-mouth experience that’s hard to resist. Whether you’re a seasoned baker or just love trying new recipes, this Pumpkin Kringle is a showstopper that’s surprisingly simple to make.
Pumpkin Kringle Recipe
Creating this Pumpkin Kringle Recipe at home is simpler than it seems, but the results are irresistibly delicious. Let’s walk through the steps to prepare this flaky pastry with pumpkin spice filling.
Ingredients
For the dough:
- 2 cups of all-purpose flour
- 1 cup of unsalted butter (cold and diced)
- 1/2 cup of sour cream
For the filling:
- 1 cup of pumpkin puree
- 1/4 cup of brown sugar
- 1/4 cup of granulated sugar
- 1 teaspoon of pumpkin pie spice
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- A pinch of salt
For the glaze:
- 1 cup of powdered sugar
- 2 tablespoons of milk
- 1/2 teaspoon of vanilla extract
Instructions
- Prepare the Dough:
In a large bowl, combine all-purpose flour and a pinch of salt. Cut the cold, diced butter into the flour until the mixture resembles coarse crumbs. Add the sour cream and mix just until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Prepare the Pumpkin Filling:
In a medium bowl, blend the pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, nutmeg, and salt until smooth and well-combined. Set it aside.
- Roll and Shape the Dough:
Roll the chilled dough out into a large rectangle (about 12×18 inches). Spread the pumpkin filling evenly over the dough, leaving about an inch border on all sides.
- Form the Kringle:
Fold one long side of the dough over the filling, then fold the opposite side over to overlap slightly, enclosing the filling. Pinch the seams gently to seal, forming a long, log-like pastry. Curve the log into a circular or oval shape, joining the ends together. Transfer the shaped dough to a parchment-lined baking sheet.
- Bake the Kringle:
Preheat your oven to 375°F and bake the Kringle for 25–30 minutes, or until golden brown and flaky. Allow it to cool completely on the baking sheet before adding the glaze.
- Prepare the Glaze:
Whisk together powdered sugar, milk, and vanilla extract until smooth. Once the Kringle has cooled, drizzle the glaze generously over the top using a spoon.
- Serve and Enjoy:
Slice the Pumpkin Kringle into portions and serve it as a dessert or breakfast treat. The flaky layers and creamy pumpkin filling make an indulgent pairing, perfect for a seasonal celebration.
Baking Tips
To ensure the best results:
- Always work with cold butter when making the dough—it creates those signature flaky layers.
- Don’t overfill the pastry, as too much filling may leak during baking.
- For a more festive finish, sprinkle chopped pecans or a dusting of cinnamon over the glaze.
Measurements Table
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Unsalted butter | 1 cup |
| Sour cream | 1/2 cup |
| Pumpkin puree | 1 cup |
| Brown sugar | 1/4 cup |
| Granulated sugar | 1/4 cup |
| Pumpkin pie spice | 1 teaspoon |
| Ground cinnamon | 1/4 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Salt | Pinch |
| Powdered sugar | 1 cup |
| Milk | 2 tablespoons |
| Vanilla extract | 1/2 teaspoon |
Ingredients
To create the perfect Pumpkin Kringle, we’ll need specific ingredients for the dough, pumpkin filling, and glaze. Let’s gather everything we need to bring this flaky, sweet, and spiced pastry to life.
For The Dough
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and diced
- 1/2 cup sour cream
For The Filling
- 1 cup pumpkin puree
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon salt
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
For The Glaze
- 1 cup powdered sugar
- 2 tablespoons milk (add more as needed for consistency)
- 1/2 teaspoon vanilla extract
- Optional: a pinch of ground cinnamon for garnish
Tools And Equipment
To create the perfect Pumpkin Kringle, using the right tools and equipment is essential for achieving those flaky layers and flawless presentation. Here’s a list of what we’ll need, along with their purpose, to streamline the process and guarantee professional results every time.
Essential Tools:
- Mixing Bowls: A set of various-sized bowls for combining dough ingredients and mixing the filling.
- Pastry Cutter or Fork: Ideal for incorporating cold butter into the flour to create a flaky dough.
- Rolling Pin: Essential for rolling out the dough to an even thickness.
- Parchment Paper: Prevents sticking when rolling and baking the kringle, plus makes cleanup easier.
- Baking Sheet: A flat, non-stick surface to bake the kringle evenly to golden perfection.
- Measuring Cups and Spoons: Precise tools to measure ingredients like flour, sugar, and spices.
- Rubber Spatula: For scraping every bit of filling from the bowl and spreading it over the dough.
- Small Whisk or Spoon: For mixing the glaze until smooth and lump-free.
Optional but Helpful:
- Pastry Brush: Useful for brushing melted butter or egg wash onto the pastry for added shine.
- Bench Scraper: Makes handling and transferring dough easier.
- Cooling Rack: Allows the Pumpkin Kringle to cool evenly after baking.
Quick Reference Table
| Tool/Equipment | Purpose |
|---|---|
| Mixing Bowls | Combine dough and filling ingredients. |
| Pastry Cutter | Incorporate butter into flour for flaky texture. |
| Rolling Pin | Roll the dough to an even thickness. |
| Parchment Paper | Prevent sticking; ensures easy cleanup. |
| Baking Sheet | Bake the kringle evenly. |
| Measuring Cups/Spoons | Accurately measure ingredients. |
| Rubber Spatula | Spread filling and scrape bowls clean. |
| Pastry Brush (optional) | Apply butter/egg wash for a shiny finish. |
| Bench Scraper (optional) | Transfer and handle dough. |
| Cooling Rack (optional) | Cool the kringle evenly after baking. |
Directions
Let’s create our Pumpkin Kringle step by step. Each process is simple when followed correctly, ensuring a perfectly flaky, creamy, and spiced pastry every time.
Prep The Dough
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon salt.
- Add 1 cup of cold unsalted butter (diced into small cubes). Using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in 1/2 cup sour cream until a dough forms. Be careful not to overmix. The dough should still have some visible butter bits to ensure flakiness.
- Divide the dough into two equal portions. Flatten each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm.
Make The Filling
- In a medium bowl, combine 1 cup pumpkin puree, 1/2 cup brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/8 teaspoon cloves. Stir until smooth.
- Add 4 ounces of softened cream cheese and 1 teaspoon vanilla extract, blending until creamy and fully incorporated.
- Cover the filling with plastic wrap and set aside until ready to use.
Assemble The Kringle
- Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- Roll one dough disk into a rectangle approximately 18×6 inches on a lightly floured surface.
- Spread half of the pumpkin filling lengthwise down the center of the rectangle, leaving about 2 inches of dough on each side.
- Fold the sides of the dough over the filling, overlapping slightly. Seal the edges and ends gently. Carefully transfer the assembled kringle to the prepared baking sheet.
- Repeat with the second dough disk and the remaining filling.
Bake The Kringle
- Place the baking sheet in the preheated oven. Bake for 22-25 minutes, or until the kringle is golden brown and puffed.
- Remove from the oven and let cool on the baking sheet for 10 minutes, then transfer it to a cooling rack to cool completely before glazing.
Prepare The Glaze
- In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth.
- Drizzle the glaze over the cooled kringles. For an extra burst of flavor and presentation, sprinkle the glaze lightly with ground cinnamon.
- Allow the glaze to set for a few minutes before slicing and serving.
| Step | Temperature | Time |
|---|---|---|
| Prep the Dough | Chill in fridge | At least 1 hour |
| Bake The Kringle | 375°F (190°C) | 22-25 minutes |
| Cool The Kringle | Room temperature | 10 minutes |
Make-Ahead Instructions
Preparing a Pumpkin Kringle in advance is a fantastic way to save time while ensuring this indulgent pastry is ready to impress. Whether for a holiday brunch or a cozy evening dessert, here’s how we can make elements of this recipe ahead of time for streamlined baking.
1. Prepare the Dough in Advance
The dough for our Pumpkin Kringle can be made up to 2 days ahead and stored in the refrigerator. Follow these steps for optimal results:
- After mixing the dough and incorporating the cold butter, shape it into a disc.
- Wrap the dough tightly in plastic wrap to prevent drying.
- Store it in the refrigerator, where it will chill and continue to develop its flavor.
When ready to use, let the dough rest at room temperature for 10-15 minutes to soften slightly, making it easier to roll out.
2. Make the Pumpkin Filling Ahead
The pumpkin spice filling holds beautifully when prepared in advance. You can make it up to 3 days ahead:
- Once combined, transfer the filling to an airtight container.
- Keep it refrigerated until you’re ready to assemble the kringle.
Before using, give the filling a quick stir to ensure it’s smooth and creamy.
3. Assemble and Freeze the Kringle
For ultimate convenience, we can assemble the entire kringle and freeze it before baking. Follow these instructions:
- Roll out the dough and layer it with the prepared pumpkin filling.
- Fold, crimp, and shape the pastry as directed in the recipe.
- Place the uncooked kringle on a parchment-lined baking sheet, then freeze it until firm (about 1-2 hours).
- Once firm, wrap the kringle tightly in plastic wrap or aluminum foil and return it to the freezer.
Frozen, unbaked kringle can be stored for up to 1 month. When you’re ready to bake, simply transfer the pastry to a lined baking sheet, and bake from frozen at 375°F (190°C), adding an extra 5-10 minutes to the original baking time.
4. Glaze at the Last Moment
To keep the glaze fresh and glossy, we recommend preparing and applying it the same day you’ll serve the kringle. However, you can measure and prep the dry and wet glaze ingredients separately ahead of time. Just combine them right before use for the perfect consistency.
Storage Notes for Baked Kringle
If you bake the kringle ahead of time, it can be safely stored at room temperature for 1 day, covered loosely with foil. For longer storage, place the baked kringle in an airtight container or wrap tightly and refrigerate it for up to 3 days. Reheat in a 300°F (150°C) oven for about 10 minutes before serving to restore its flaky texture.
| Make-Ahead Component | Storage Method | Shelf Life |
|---|---|---|
| Dough | Refrigerator (wrapped tightly) | Up to 2 days |
| Pumpkin Filling | Airtight container, refrigerated | Up to 3 days |
| Assembled Kringle (unbaked) | Freezer (wrapped tightly) | Up to 1 month |
| Fully Baked Kringle | Room Temperature or Refrigerated | 1-3 days |
Planning ahead allows us to enjoy a stress-free baking experience while delivering a delicious Pumpkin Kringle that everyone will love.
Serving Suggestions
When it comes to enjoying our Pumpkin Kringle, the options are as indulgent and seasonal as the pastry itself. This versatile treat shines equally bright as a cozy breakfast pastry, an afternoon pick-me-up, or the star dessert at your next gathering. Here are some serving ideas to elevate every occasion:
1. Morning Delight
Pair the warm, flaky kringle with a steaming cup of coffee or a spiced latte. The creamy pumpkin filling and aromatic spices echo the cozy vibes of an autumn morning, making it the perfect addition to breakfast or brunch spreads. Add a dollop of whipped cream on each slice to enhance the dessert-like charm.
2. Seasonal Snack
Slice the Pumpkin Kringle into thin pieces and serve it as an afternoon snack with hot apple cider or chai tea. For a special touch, sprinkle extra ground cinnamon or nutmeg over the glaze for a heightened festive flavor. The kringle works wonderfully as a light treat to accompany your favorite fall beverages.
3. Dessert Centerpiece
When serving Pumpkin Kringle as a post-dinner dessert, consider adding a scoop of vanilla bean ice cream on the side. The cool, creamy texture complements the warm, spiced filling perfectly. For gatherings, arrange the kringle on a beautiful platter and drizzle caramel sauce over the glaze for an elegant presentation bound to impress your guests.
4. Holiday Potluck Winner
At holiday gatherings, bring the Pumpkin Kringle as a shareable treat. Its sweet filling and crispy, golden crust make it universally loved. Slice and layer the pieces on a decorative tray, then sprinkle powdered sugar or edible glitter for a festive touch. Offer small tongs or toothpicks for easy serving at buffets.
5. Customizable Pairings
Experiment with toppings and accompaniments:
- Fresh berries scattered over the glaze for a burst of freshness.
- A drizzle of maple syrup for added sweetness.
- A side of candied pecans for crunch and nuttiness.
Suggested Portioning
To serve this crowd-pleaser effectively, here’s a portion guide based on your gathering size:
| Occasion | Serving Size | Additional Notes |
|---|---|---|
| Family Breakfast | 4–6 slices | Slice thicker pieces for a satisfying meal. |
| Coffee Gathering with Friends | 8–10 slices | Serve smaller pieces alongside beverages. |
| Holiday Party or Potluck | 12–16 slices | Pre-cut for easy plate pickups. |
This thoughtful portioning ensures that every bite of your Pumpkin Kringle is served to perfection, whether for an intimate setting or a crowd-pleaser event.
Storage And Freezing Tips
When it comes to preserving the freshness and flavor of our Pumpkin Kringle, proper storage and freezing are key. Follow these expert tips to ensure your kringle stays as delicious as the day it was baked.
Storing Baked Pumpkin Kringle
- Room Temperature: Keep the kringle in an airtight container or wrap it tightly in plastic wrap. It will stay fresh at room temperature for up to 1 day. This is ideal if you plan to serve it within a short time.
- Refrigerator: To extend its shelf life, place the kringle in a sealed container and refrigerate it. It will remain fresh for up to 3 days. Allow it to come to room temperature or warm it slightly in the oven before serving for the best flavor.
Tip: Always ensure the kringle is fully cooled before storing it to prevent condensation and sogginess.
Freezing Pumpkin Kringle
Freezing is a fantastic option for making your kringle ahead of time or storing leftovers without compromising its quality. Here’s how:
Freezing the Baked Kringle
- Once the kringle is completely cool, wrap it tightly in plastic wrap, followed by aluminum foil.
- Place the wrapped kringle in a freezer-safe zip-top bag or airtight container to prevent freezer burn.
- Store in the freezer for up to 2 months.
Reheating Instructions:
- Thaw the kringle overnight in the refrigerator.
- Warm it in a 300°F (150°C) oven for about 10 minutes to restore its flaky texture.
Freezing Unbaked Kringle
If you want to bake fresh kringle on demand, freezing the unbaked version is an excellent choice:
- After assembling the kringle (before baking), wrap it securely in plastic wrap and aluminum foil.
- Label it with the date and place it in the freezer. It can be frozen for up to 1 month.
- When ready to bake, do not thaw. Simply bake it straight from frozen, adding an additional 5-7 minutes to the original baking time.
Quick Reference Table for Storage Options
| Storage Type | Duration | Preparation Notes |
|---|---|---|
| Room Temperature | Up to 1 day | Store in an airtight container or wrapped tightly. |
| Refrigeration | Up to 3 days | Use a sealed container; allow to warm before serving. |
| Baked Kringle Freezing | Up to 2 months | Cool completely; wrap in plastic and foil, then freeze. |
| Unbaked Kringle Freezing | Up to 1 month | Wrap after assembly; bake directly from frozen. |
Conclusion
Pumpkin Kringle is a true seasonal delight that combines the warmth of pumpkin spice with the elegance of a flaky pastry. Whether you’re baking it for a festive gathering or a cozy morning treat, it’s a recipe that’s sure to impress. With simple steps, make-ahead options, and versatile serving ideas, this dessert fits seamlessly into any occasion. Let’s savor the magic of fall, one delicious slice at a time!
Frequently Asked Questions
What is a Pumpkin Kringle?
A Pumpkin Kringle is a flaky Danish pastry filled with a creamy pumpkin spice center, combining the flavors of pumpkin pie with the buttery texture of pastry. It’s ideal for breakfast, dessert, or holiday gatherings.
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 2 days in advance and store it in the refrigerator. This helps streamline the baking process.
How do I store a baked Pumpkin Kringle?
Store a baked Pumpkin Kringle at room temperature for up to 1 day or in the refrigerator for up to 3 days in an airtight container to maintain freshness.
Can I freeze a Pumpkin Kringle?
Yes, you can freeze both baked and unbaked kringle. Wrap it tightly and freeze for up to 1 month. Thaw it in the refrigerator and reheat as needed.
What tools do I need for making Pumpkin Kringle?
Essential tools include mixing bowls, a pastry cutter, a rolling pin, parchment paper, a baking sheet, measuring cups, and a spatula. Optional tools like a bench scraper and pastry brush may help.
How long does it take to bake a Pumpkin Kringle?
A Pumpkin Kringle typically bakes at 375°F (190°C) for 22-25 minutes, until golden brown and flaky.
How can I customize my Pumpkin Kringle?
You can customize your Pumpkin Kringle by adding different toppings like powdered sugar, glaze, or fresh berries. Pair it with coffee, cider, or ice cream for added enjoyment.
What’s the key to achieving flaky pastry?
The key to flaky pastry is using cold butter and avoiding overmixing the dough. This keeps the layers light and crisp during baking.
Can I prepare the filling ahead of time?
Yes, you can make the pumpkin filling up to 3 days in advance and store it in the refrigerator until you’re ready to use it.
Is Pumpkin Kringle suitable for holiday gatherings?
Absolutely! The seasonal pumpkin spice flavor and beautiful presentation make it a perfect centerpiece dessert or sweet treat for any festive occasion.