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Puff Pastry Pumpkin Kringle Recipe with Streusel

This puff pastry pumpkin kringle recipe with streusel should be breakfast today!

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 kringle recipe

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 kringle recipe
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pumpkin kringle recipe

Pumpkin Puff Pastry Kringle with Streusel

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  • 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


This easy pumpkin kringle recipe can be made with pumpkin butter or plain canned pumpkin. Yummy and delicious!


Units Scale

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!




Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Tuesday 13th of October 2015

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

Tuesday 13th of October 2015

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

Tuesday 13th of October 2015

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

Abbe Odenwalder

Tuesday 13th of October 2015



Sunday 11th of October 2015

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

Abbe Odenwalder

Tuesday 13th of October 2015

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


Saturday 10th of October 2015

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

Tuesday 13th of October 2015

This is a great excuse Joanne!

La Table De Nana

Saturday 10th of October 2015

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

Tuesday 13th of October 2015

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!