Pumpkin Puff Pastry Kringle with Streusel

Pumpkin Filled Kringle
Pumpkin Filled Kringle

I’m not really sure what happened to last week. I can tell you that I cleaned the house, put out pumpkins and even planted orange and black pansies. They are so cute! I bought a cover for our couch that needs recovering badly-so this at least gives it a new look! Geordie and I went to the park a few times and I gave him a bath. I also went out with a friend for lunch to a new Mexican restaurant that I thought was very good. And I delivered myself and some food goodies to my friend’s mother, who needed a little company. No, I was not a slouch last week, but I did not blog. And now it is this week and I feel like I need to catch up!

I’m not sure if anyone has ever noticed, but at the bottom of my blog is a banner for The Daily Meal. They have a fun food site that has everything under the sun on it. Sometimes they post some of my recipes and photos on it in recipe collections, and that is kind of fun-especially when I get a lot of traffic from it. My blog is a small blog and I am always looking for new readership because even though I write this blog primarily for my kids, it is always nice to feel some love. Some blog people say it helps to have a niche for what one blogs about; whether it is Asian recipes or baking recipes or even quick family meals. Sometimes I feel like I have no niche and that that is what is slowing me down as to gaining new readers.

I have always posted here what I cook. My kids were always stymied when I’d ask them what they wanted for dinner because I was never one of those moms that cooked the same things over and over again. I always kept staples in the house, but I was not known for repeating the same things often. That is the way I cook. If I feel like Asian I make it. Mexican, the same thing. When I need pasta I don’t hesitate and you know me when it comes to baking. Well, I love that. Traditional Jewish recipes are faves around the holidays. And well, I love stories around food so I never mince my words! But maybe I should? Maybe people just want the recipe and not the mouthful that comes with it! I’d sure be happy if you wanted to comment and tell me if you think I have a niche-or if I need a niche! I do love blogging and cooking and writing, but I never feel like I’m getting it right!

Pumpkin Filled Kringle
So back to The Daily Meal. They are promoting an old Vincent Price cookbook originally written in 1965. The funny thing is that I own two of them. One had been my mother’s and the other my grandmother’s. They are a lot of fun to look through because they contain many old restaurant menus, including prices! However the book also contains many great recipes. In celebration of the book’s 50th anniversary  re-release; they asked us to cook a choice of recipes from it. Well, not having anything better to do, I thought that might be fun. Their choices were a bit strange given that I’m not sure how pasta bolognese, guacamole and Danish Kringle go together, but given that I have no cooking niche, well, maybe Vincent didn’t either.

I hope you have all heard of Vincent Price. If you haven’t, I know you’ve heard his voice. I’m not one for horror films but that voice is everywhere. It is not one easily forgotten. In addition, Vincent also was a graduate of Yale and an art collector. I must say that Vincent had many niches! He must have been a fascinating guy! After all, he was even a foodie before foodies existed. I would have loved to hear that voice ordering in a restaurant.

So I posted a pasta bolognese a long time ago and I’ve even done a guacamole, but I’ve never done a kringle. Kringles are  popular in Denmark and I’m partial to Denmark since I spent 6 weeks there as a high school student. Just to be clear, kringles refer to the pretzel shape of the pastry and not the type of pastry. Of course, I did not do a traditional shape, so don’t use mine to define kringle! Often kringles are filled with almond filling, but well I marched to a different drummer. Mine is filled with a pumpkin cream cheese filling and it is good. Manservant came home from Sweden and devoured it. Kringle is not overly sweet, well at least mine isn’t. It is crispy when taken from the oven, but I store it in a giant zip lock, where it does lose a bit of the crisp. I prefer it that way because then you can taste more of the filling. I can’t explain it, but it is true! This would be great for eating with tea or coffee and perfect for a light breakfast or snack.

I know you’ll enjoy this pumpkin kringle and if you have any clues to what my niche is, I’d love to hear them. I’ve been searching my whole life for where I fit in!

Pumpkin Butter Kringle
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Pumpkin Puff Pastry Kringle with Streusel

  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 40 Minutes
  • Yield: 8 - 10 slices 1x
  • Category: Dessert/Breakfast
  • Method: Baking
  • Cuisine: American



1/2 of a package of frozen puff pastry (I used Trader Joe’s)
8 oz cream cheese at room temperature
1/3 c powdered sugar
2/3 c pumpkin cookie butter filling or canned pumpkin combined with  1 T pumpkin spice
2 T pumpkin butter
1/4 c flour
1 1/2 T sugar
1/2 t pumpkin spice
1 1/2 T butter

1 beaten egg yolk


Thaw puff pastry according to directions. Roll out into a thin rectangle. I roll mine on the paper it came on and bake on that, too!

Combine cream cheese, powdered sugar and pumpkin cookie butter or canned pumpkin to make the cream cheese filling. I use my immersion blender for this.

Now spread the pumpkin butter down the center of the pastry. Then the cream cheese filling. You can roll this up and shape it in a pretzel or do like I do. With the pastry’s shortest end to you, slice two inch strips on both sides. Now fold alternating side strips diagonally over pastry filling.

Combine streusel ingredients with a fork. When combined use your hands to make small “butter clumps” with the streusel.

Brush the kringle with egg yolk and sprinkle streusel down the middle of the kringle. Freeze for about 15-20 minutes.

Preheat oven to 450. Bake about 15-20 minutes or until golden. Remove from oven. Let cool. I garnished my kringle with a sprinkle of powdered sugar and pumpkin seeds!

Keywords: kringle, kringle recipe, kringle pastry, kringle pumpkin


More to Try:

Browned Butter Cream Cheese Apricot Rugelach
Mandel Bread or Jewish Biscotti
Brown Sugar Spice Cake with Caramel Glaze

Puff Pastry Pumpkin Butter Filled Kringle


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  • Biz
    October 13, 2015 at 3:39 pm

    It's funny because I am the same kind of cook – I am always looking for something new to try – it used to drive my late husband nuts because I'd make a dish, he'd love it and I'd never make it again.

    When my husband traveled to Wisconsin on business, no meeting was without a kringle – I'd never heard of it and he brought one home from a bakery and um, let's just say it immediately became insulin worthy!

    • Abbe Odenwalder
      October 13, 2015 at 10:50 pm

      I think our spouses would have hit it off great. You know mine loves cigars, too! Lucky you to get kringles from Wisconsin! I would love a bakery around here like that!

  • All That I'm Eating
    October 13, 2015 at 1:25 pm

    This sounds great, lovely different way to use pumpkin. It looks amazing too.

  • Pam
    October 11, 2015 at 1:44 pm

    Very nice! It looks delicious, Abbe! I need to find a the pumpkin cookie butter. Sounds great!

    • Abbe Odenwalder
      October 13, 2015 at 10:49 pm

      The cookie butter is good, but one could also use regular cookie butter also! Thanks Pam!

  • Joanne
    October 10, 2015 at 2:50 pm

    I've been looking for an excuse to pick up a jar of TJ's pumpkin cookie butter…and this IS IT! Dragging the husband on a walk to TJ's today!

    • Abbe Odenwalder
      October 13, 2015 at 10:48 pm

      This is a great excuse Joanne!

  • La Table De Nana
    October 10, 2015 at 1:27 pm

    I never knew he was a cook:) One of my daughters loved horror movies..
    Ray Donovan would have been a horror movie in any of our times..;)
    Geesh the neck slashing etc..the violence tis year..and every one..more shocking than horror..yet I watched it~

    Blogging to me is keeping in touch with people I like:)
    THis recipe is so pretty on the sheet:)

    • Abbe Odenwalder
      October 13, 2015 at 10:48 pm

      Thanks Monique! I'll take that as a like! He was a great cook and a very interesting person, judging from what I saw, he would have been a fun dinner guest!

  • ChgoJohn
    October 10, 2015 at 4:44 am

    Sorry, I cannot help you find your niche, Abbe, but I'm certain the word "delicious" is somewhere in its title. Certainly, recipes like this kringle have earned you a spot there. Vincent would agree.

    • Abbe Odenwalder
      October 13, 2015 at 10:47 pm

      Oh John. It is so nice to have you back!

  • Swathi Iyer
    October 10, 2015 at 3:22 am

    I never watch horror filims as I can't sleep 2-3 days after that. why spoil my sleep I won't watch. It. Love your pumpkin creamcheese filled Kringle, I haven't tried yet, I will. Regarding the blogging, do according to your needs, I write some personal things it is small blog still I am happy with it.

    • Abbe Odenwalder
      October 13, 2015 at 10:46 pm

      Totally with you Swathi. I'm not a horror film addict either. But I have to say that his horror movies look tame compared to the ones out there now!

  • Amy (Savory Moments)
    October 9, 2015 at 8:26 pm

    I LOVE Vincent Price and his old horror films, especially this time of year. I never know about this cookbook! So neat! This pumpkin puff pastry looks SO yummy!

    • Abbe Odenwalder
      October 13, 2015 at 10:45 pm

      Ah yes! It is a great cookbook with some of his favorites from all over. And old photos. Let me tell you, even my oldest (meaning awful) photos would have shined in this book. It is kind of funny how the art of photography has changed! But there is a lot of soul and info in this book!

  • Sippity Sup
    October 9, 2015 at 3:58 pm

    I'll address your blogging questions. I see it this way. When growing readership you have to decide what kind of reader you want and cater the content to that audience. If you are looking for a core and loyal group of readers who love your voice and want to participate in what you have to say, then write a lot about your own life and the food you are making to fit into that life. In other words keep it personal. These readers will become a part of your online life and will naturally be curious about what's going on with you. It can be a highly satisfying way to communicate. However because of the personal nature it may be difficult to grow a HUGE following.

    The other option is to write about things that A LOT of people are interested in finding out about (particular cooking methods, seasonal recipes etc). This is a more informational style and its driven by SEO. The number of daily readers will be larger, but the audience will be more anonymous and less regular because many of the readers are simply seeking out information and feel no personal connection the the blog. The secret to success in this instance is legitimacy. You have to become a voice that readers recognize and trust as an expert. They will return in the future if they feel they are getting reliable information just when they need it.

    For my own blog I can't ever decide which direction to go. So I pitter-patter between both styles. I know better, but I can't help myself. XOGREG

    • Abbe Odenwalder
      October 13, 2015 at 10:43 pm

      Both good points Greg! I guess I'll continue to balance on the tightrope! By the way, I do enjoy all of your posts but my favorites are when you let it all hang out!

  • SavoringTime in the Kitchen
    October 9, 2015 at 3:51 pm

    Kringle is near and dear to my heart since any self-respecting Danish household in my home town had one to serve drop-in guests on the weekend along with coffee. I remember being shocked when I heard Vincent Price was such an excellent cook. I don't have his cookbook but this looks like a wonderful recipe which would adapt well to many different fillings. I never worry about how often people post on their blog and now don't worry if I post once a week or once in a while 🙂 Sometimes it's good to do other things!

    • Abbe Odenwalder
      October 13, 2015 at 10:42 pm

      You are so right Susan. Bogging takes up a lot of time and I often wonder why I do it! Maybe because if good things that I come up with-like this kringle!

  • Sharon D
    October 9, 2015 at 5:44 am

    Nooo…that Vincent Price has a cookbook? I am surprised! Well, I love your stories, Abbe. I think you should keep it as long as you like because anyone who wants the recipe can just scroll down anyway. And I love all your food photos. It's fabulous.

    Psst…you didn't lose me. I went away for awhile (had to attend to a family matter ..which took months!), and only started blogging actively again in Sep. In the middle of all that – lost the .com web address because we neglected to renew it. Now, we're back on blogspot and having to start all over, readership-wise. GrRrr!

    • Abbe Odenwalder
      October 13, 2015 at 10:41 pm

      Thanks Sharon! Blogging always seems like starting over to me! Hope everything is OK now.

  • mjskit
    October 9, 2015 at 1:43 am

    What lucky kids you have! 🙂 This is a great lucky pastry and I love the creamy filling of the pumpkin with the cream cheese. Sounds and looks really, really good. Yes, I know who Vincent Price is but I didn't know he had a cookbook. I'll definitely be checking it out. Thanks for sharing all of this!

    • Abbe Odenwalder
      October 9, 2015 at 3:53 am

      I tell them that all the time MJ! I have some leftover filling and I think it would be great on an English muffin or on pumpkin pancakes! It is a really great cookbook. One that you want to sit down and read!

  • Laura Dembowski
    October 8, 2015 at 7:22 pm

    What a fun holiday treat! It really uses pumpkin in a unique way that I've never seen before. It is always nice to get a traffic boost as a blogger, but not always easy to do.

    • Abbe Odenwalder
      October 9, 2015 at 3:49 am

      It would be perfect for a Thanksgiving breakfast! Thanks Laura!

  • Yi @ YiReservation.com
    October 8, 2015 at 4:21 am

    I like anything pumpkin and puffy pastry so this will definitely be a keeper! Can't wait to make this for the upcoming holidays!! Great post Abbe!

  • Anna and Liz Recipes
    October 8, 2015 at 12:18 am

    Oh it looks so delish! We love puff pastry and now you have inspired us to make this lovely kringle. Thanks for sharing Abbe!

  • Cheri Savory Spoon
    October 7, 2015 at 11:43 pm

    Hi Abbe, I always enjoy reading your blog……. the way you write and call your husband manservant is very funny. Your recipes are always wonderful, love the way you cook. This recipe is another example of a delicious dessert, one that I will be pinning and printing. I

    • Abbe Odenwalder
      October 9, 2015 at 3:48 am

      That is so appreciated Cheri! I'm not sure Manservant always thinks I'm so funny, but he did come up with the name. Just wish he really was one!

  • Carol at Wild Goose Mama
    October 7, 2015 at 11:25 pm

    That looks soooooo delicious. If puff pastry is on the menu, I go out of my way to order it. The crumble
    is really an unexpected touch.

    • Abbe Odenwalder
      October 9, 2015 at 3:47 am

      Puff pastry is pretty special isn't it? Love crumble on anything!

  • Tricia Buice
    October 7, 2015 at 9:39 pm

    Ohhhh so pretty! I have been looking everywhere for pumpkin butter and finally decided to make my own this weekend. Love, love, love this Abbe! Sharing!

    • Abbe Odenwalder
      October 9, 2015 at 3:47 am

      Can't wait to see that recipe Tricia! Thanks!

  • [email protected]
    October 7, 2015 at 9:10 pm

    I must admit I have not heard about Vincent Price but now I'm curious! I am like you, I cook what I feel like 🙂 I love that I learn about new recipes from your blog as I do not have recipes that you share in my repertoire. That's why I enjoy reading!

    • Abbe Odenwalder
      October 9, 2015 at 3:46 am

      Thanks for the thoughts Nagi. I never really know where I fit in in this blogging world! Vincent Price is a classic!

  • shea
    October 7, 2015 at 2:43 am

    I'm not a big sweets fan – but this is beautiful! I wouldn't be able to resist this, and of course with a good strong cup of coffee 🙂

    • Abbe Odenwalder
      October 9, 2015 at 3:43 am

      Sounds good to me Shea! Thanks!

  • Bam's Kitchen
    October 7, 2015 at 7:24 am

    These look seriously delicious! Perfect on a fall day and especially today it is damp and dull here in Hong, I could use a little something sweet. For some reason I was not getting your e-mail posts so just have rescheduled so hopefully we are sorted now.

    • Abbe Odenwalder
      October 9, 2015 at 3:45 am

      Thanks Bam for subscribing! They are delicious and not overly sweet!

  • Angie Schneider
    October 7, 2015 at 5:16 am

    Anything with crumble topping and pumpkin…I am SOLD. These puffy kringles look mouthwatering, Abbe.

    • Abbe Odenwalder
      October 9, 2015 at 3:44 am

      It's that crumble topping that does it, eh? I'm with you!

  • Holly @ abakershouse.com
    October 7, 2015 at 2:45 am

    I love that your blog is a reflection of you– you cook what you love and then your writing lets that love of food and family shine through. Every post is something that you've created that you've put your heart into and it shows! Always a joy to read.

    • Abbe Odenwalder
      October 9, 2015 at 3:44 am

      That is so sweet Holly! I appreciate all those thoughts!

  • Adam J. Holland
    October 7, 2015 at 1:44 am

    Who knew that Vincent Price was a cook, as well as one of the best creepy voice guys of all time? Excellent recipe!

    • Abbe Odenwalder
      October 7, 2015 at 2:10 am

      He was a cook and an art collector! Sounds like he would have been a fascinating man to chat with! Thanks Adam!

  • Liz Berg
    October 7, 2015 at 12:30 am

    Oh, boy, this looks fabulous! Perfect autumn kringle. I think my kids know Vincent Price's voice from Scooby Doo. And I remember hearing about these cookbooks—maybe from you 🙂

    • Abbe Odenwalder
      October 7, 2015 at 2:09 am

      Scooby Doo? Really! I've never written about this book, though now I have to look at it further. One copy has been on top of the fridge and the other is in a box in the garage! It would be fun though to write about all the great cookbooks of the past!

  • Kitchen Riffs
    October 7, 2015 at 12:17 am

    You only took off last week? Heck I took off an entire month! It was fun. 🙂 I've never looked at that Vincent Price cookbook, but have read that it's good.And reading that Kringle recipe, I'm positive it's good!

    • Abbe Odenwalder
      October 7, 2015 at 2:07 am

      So happy to have you back.You were missed! Wherever did you go? Vincent had his version of kringle that includes the real puff pastry. This is mine! Much simpler, I say!

  • Karen Harris
    October 6, 2015 at 9:35 pm

    This looks delicious! And yes, I remember Vincent Price all too well. I even vaguely remember him on Mike Douglas I believe it was making a joke about his stuffed Thanksgiving seagull (actually turkey with oyster stuffing). Thank you so much for a lovely day out of my area of town. I'm still dreaming of that green rice. Will you blog about it, or shall I?

    • Abbe Odenwalder
      October 7, 2015 at 2:06 am

      You are so welcome and if you can figure out that rice, please let me know! This is a fun, seasonal pastry!

  • Adri
    October 6, 2015 at 9:13 pm

    This looks wonderful, and see what marching to a different drummer has wrought – a pumpkin kringle! Yum, and yes,please. I certainly remember Vincent Price. We used to watch old horror films when I was kid, and he was in so many of them. He was quite the gentleman, and nothing like the charactres he plaaayed on the silver screen. I sure do remember that cookbook. Our copy – long since lost, was bound in leather, and quite a lovely thing it was. Thanks for rekindling the memory.

    • Abbe Odenwalder
      October 7, 2015 at 2:05 am

      He was, wasn't he? The horror films of today are so different than his ear. He was such a gentleman! How did you lose it, Adri? Now you can buy the new one!