Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.

Prepare the Cream Cheese Filling: In a medium bowl, beat softened cream cheese, granulated sugar, and vanilla extract with a hand mixer for 2 minutes until silky smooth and lump-free.

Prepare the Pumpkin Filling: In a separate small bowl, whisk together pure pumpkin purée, dark brown sugar, cinnamon, pumpkin pie spice, and 1 tbsp flour until thoroughly incorporated.

Roll out thawed puff pastry sheets on a lightly floured surface into approximately 10x10-inch squares. Cut each sheet into 4 equal smaller squares (yielding 8 squares total).

Transfer pastry squares onto prepared baking sheets, leaving 2 inches between each. Using a paring knife, gently score a 1/2-inch border around the edge of each square without cutting all the way through. Prick the inner center several times with a fork to prevent excessive puffing under the filling.

Dollop 1 generous tablespoon of cream cheese filling into the center of each square, followed by 1 generous tablespoon of spiced pumpkin filling right on top. Use a toothpick or small butter knife to gently swirl the two fillings together into an elegant marbled pattern.

Brush the scored outer pastry edges with egg wash and sprinkle generously with coarse turbinado sparkling sugar for irresistible crunch.

Bake at 400°F (200°C) for 18 to 22 minutes until pastry borders are deeply puffed, golden-brown, and crisp, and the centers are set.

Allow danishes to cool on the baking sheet for 10 minutes, then transfer to a wire cooling rack. Whisk powdered sugar, milk, and vanilla together until smooth. Drizzle glaze over warm danishes, sprinkle with toasted chopped pecans, and serve fresh.