Pumpkin Crescent Braid

Pumpkin Crescent Braid drizzled with a cream cheese glaze makes an easy fall brunch or dessert recipe. It has all the flavor of pumpkin pie and is so easy to make.

Easy To Make With Crescent Dough

You’ll need a roll of crescent dough for this recipe. It’s easier to make with a sheet of crescent dough, but you can use the regular crescent roll dough and press the perforations to seal them.

You don’t really “braid” the dough, you will just be folding the strips over each other, making a cross-hatch pattern. Very simple.

How To Make Pumpkin Crescent Braid

• You’ll start by mixing together the pumpkin filling. You’ll use 3/4 cup of canned pumpkin (NOT pumpkin pie filling), 1/2 cup of brown sugar, cinnamon, nutmeg, ginger, an egg yolk, and salt. Stir in 1/2 cup of chopped pecans. If you don’t like  nuts, you can leave them out.
• Unroll the crescent dough on a baking sheet lined with parchment paper. If you don’t have parchment paper, spray a nonstick baking sheet with cooking spray.

• Spread the filling in a 3 to 4-inch strip down the center of the dough.
• Use a knife to cut 1-inch strips on each side going all the way to the filling.
• Fold the strips at an angle, one after the other starting at one end and working your way to the other end. Be sure to tuck the dough at the ends up and over the filling so that the filling does not leak out as it bakes.
• Bake for 22 to 30 minutes or until golden brown.

• Use a hand-held electric mixer to mix together the cream cheese glaze ingredients. Place in a ziptop bag and snip the corner. Drizzle over the cooled crescent braid and sprinkle with nuts.
• Cut into slices and serve.

Pastry-making doesn’t get any easier.

Try These Other Pumpkin Muffins

• Caramel Pecan Pumpkin Pull-Aparts
• Pumpkin Butterscotch Muffins
• Pumpkin Praline Torte
• Spicy Pumpkin Bread
• Slow Cooker Pumpkin Cake

Pumpkin Crescent Braid

5 from 2 votes

Prep: 15 minutes mins

Cook: 22 minutes mins

Servings: 8

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Pumpkin Crescent Braid drizzled with a cream cheese glaze makes an easy fall brunch or dessert recipe. It has all the flavor of pumpkin pie and is so easy to make.

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Ingredients

• ▢ 3/4 cup canned pumpkin
• ▢ 1/2 cup packed brown sugar
• ▢ 1 teaspoon cinnamon
• ▢ 1/4 teaspoon ginger
• ▢ 1/4 teaspoon nutmeg
• ▢ 1 large egg,, separated
• ▢ 1/2 cup chopped toasted pecans
• ▢ 1 (8-ounce) can Pillsbury Crescent Dough Sheet

Cream Cheese Glaze

• ▢ 4 ounces cream cheese,, softened
• ▢ 1/2 cup powdered sugar
• ▢ 1/2 teaspoon vanilla extract
• ▢ 3 to 4 tablespoons milk
• ▢ 2 tablespoons toasted chopped pecans for garnish

Instructions 

• In a medium bowl, stir together pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk.

  Stir in pecans.
• Preheat oven to 350 degrees and line a baking sheet with parchment paper.

  Unroll the dough onto the parchment paper.
• Spread filling in a 3 to 4 inch strip down the center of the dough.

  With a knife, make cuts every 1-inch on both sides going to the edge of the filling.
• Fold strips at an angle, alternating from side to side to cover the filling.
• In a small bowl, beat the egg white to get it foamy. Brush over dough.
• Bake for 22 to 30 minutes or until golden brown.
• Using a hand-held electric mixer, beat cream cheese and powdered sugar until smooth.

  Beat in vanilla and milk. Place in a ziptop bag. Snip the corner and drizzle over crescent braid.

  Sprinkle with nuts.

Notes

Note: Wait for the braid to cool some before drizzling the glaze.

Nutrition

Calories: 311kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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