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+ servings
Crescent Braid on a white oval plate.
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5 from 2 votes

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.
Course Breakfast, Brunch
Cuisine American
Keyword fall, pumpkin
Prep Time 15 minutes
Cook Time 22 minutes
Servings 8
Calories 311kcal


  • 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


  • 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.


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


Calories: 311kcal