Simple Pumpkin Pastry Braid

A piece of pumpkin pecan pastry on a white plate next to a white cup.

5 from 1 vote

Fall flavors come alive in this simple yet decadent pumpkin-filled pastry braid recipe – it's sure to become a seasonal favorite!

Prep Time20

Cook Time30

Total Time50

Course: Breakfast, Dessert

Cuisine: American

Servings: Servings

Calories: 241kcal

Author: Keri

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.

Notes

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 the cuts on the sides of the pastry dough.

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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