This delightful Simple Pumpkin Pastry Braid combines the comforting flavors of pumpkin, warm spices, and a sweet glaze in one beautifully braided pastry. And, since you start with a package of crescent roll dough, this recipe is super simple.
Table of contents
Simple ingredients makes this recipe super easy to have ready to share with your loved ones.
Whether you're hosting a brunch or simply craving something special to start your day, this recipe is sure to impress with its incredible taste and eye-catching presentation. Not only is this the perfect breakfast during the holiday season, it is also a light dessert or delicious sweet snack.
More pumpkin treats you might enjoy are these super easy pumpkin pancakes and this delicious pumpkin milkshake.
Recipe ingredients
- Crescent Dough Roll
- Pumpkin Puree, canned
- Brown Sugar
- Pumpkin Pie Spice
- Cinnamon
- Egg
- Chopped Pecans
- Powdered Sugar
- Milk
Step-by-step recipe directions
Get ready to indulge in autumn flavors with our easy-to-follow instructions for making this mouthwatering pumpkin breakfast braid.
Preheat the oven to 350 degrees F.
Line a large rimmed baking sheet with parchment paper.
- In a medium bowl, add the pumpkin puree, brown sugar, egg yolk (save the egg white for later), pumpkin pie spice, cinnamon, and pecans.
- Mix the pumpkin mixture until completely combined.
- Roll the crescent dough out onto the parchment paper, creating a 13 inch by 7 inch rectangle. If using a package of crescent rolls, make sure to press close the perforations since we need a solid piece of dough.
- Down both edges of the rectangle, cut 2 inch long slits in the dough in 1-inch intervals.
Tip
Use a piece of parchment paper (I used a sticky note) and cut it into a rectangle of 2 inches long by 1 inch wide. It makes a great pattern for making these cuts.
- Spoon the pumpkin filling down the center of the crescent dough. Make sure to keep the filling away from the cut marks.
- Working from one end of the crescent dough to the other, begin to slightly pull and fold strips across the filling mixture. Twist once and tuck the end slightly on the opposite side and press lightly so it holds.
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- Alternate from one side to the next, working your way down the crescent dough covering the top of the pumpkin filling with the braided dough.
- In a small bowl, whip the egg white until lightly foamy. Use a pastry brush to coat the pumpkin braid with the egg wash.
- Bake the pumpkin pastry braid in the preheated oven for 20 to 30 minutes until golden brown. Remove the pastry from the oven and place on a cooling rack. Let cool slightly.
- In a small bowl, mix the powdered sugar with a small amount of milk. Drizzle or spread the glaze over the top of the pumpkin pastry braid. Top with additional chopped pecans if desired.
This Simple Pumpkin Pastry Braid makes a delicious cool weather pumpkin breakfast, or an easy dessert that you can whip up and have in the oven in just minutes.
Recipe FAQ's
Store the leftovers covered in plastic wrap, in the refrigerator.
Yes, you can. Make sure you seal the perforations to make a solid piece of dough.
No, it is not. Make sure you check the label and ingredients listed. It should only show pumpkin puree. No added spices or other ingredients.
Other recipes you might like
- Rocky Road Cake - A Chocolate Lover’s Dream
- Slow Cooker Green Beans
- Christmas Fruit Salad
- Slow Cooker Au Gratin Potatoes
Mom tip
Add more autumn flavor to this pumpkin braid by drizzling a little bit of maple syrup over the top before serving!
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Printable Recipe
Simple Pumpkin Pastry Braid
Ingredients
For the pumpkin braid
- 8 ounce Crescent Roll Dough
- ¾ cup Pumpkin Puree canned
- ⅓ cup Brown Sugar packed
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Cinnamon
- 1 Large Egg separated
- ½ cup Pecans chopped
For the glaze
- ½ cup Powdered Sugar
- 2 teaspoons Milk
- 2 tablespoons Pecans chopped
Instructions
- Preheat the oven to 350 degrees F.
- Line a large rimmed baking sheet with parchment paper.
- In a medium bowl, add the pumpkin puree, brown sugar, egg yolk (save the egg white for later), pumpkin pie spice, cinnamon, and pecans.
- Mix the pumpkin mixture until completely combined.
- Roll the crescent dough out onto the parchment paper, creating a 13x7 inch rectangle.
- If using a package of crescent rolls, make sure to press close the perforations since we need a solid piece of dough.
- Down both edges of the rectangle, cut 2 inch long slits in the sides of the dough in 1-inch intervals.
- Spoon the pumpkin filling down the center of the dough. Make sure to keep the filling away from the cut marks.
- Working from one end of the crescent dough to the other, begin to slightly pull and fold strips across the filling mixture. Twist once and tuck the end slightly on the opposite side and press lightly so it holds.
- Alternate from one side to the next, working your way down the crescent dough covering the top of the pumpkin filling with the braided dough.
- In a small bowl, whip the egg white until lightly foamy. Use a pastry brush to coat the pumpkin braid with the egg wash.
- Bake the pumpkin pastry braid in the preheated oven for 20 to 30 minutes until golden brown.
- Remove the pastry from the oven and place on a cooling rack. Let cool slightly.
- In a small bowl, mix the powdered sugar with a small amount of milk. Drizzle or spread the glaze over the top of the pumpkin pastry braid. Top with additional chopped pecans if desired.
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