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