Pumpkin Pecan Crescent Roll Braid
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Slice and serve this fall-flavored pumpkin pecan crescent roll braid for breakfast or dessert! It is a crescent roll pastry filled with a sweet pumpkin pecan filling and then drizzled with a sweet glaze. The pumpkin spice aroma will waft through your home as it bakes.
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The ultimate fall dessert is a treat for breakfast, brunch, or even dessert itself. Be sure to see my pumpkin cobbler, pumpkin gooey bars, or this easy pumpkin bread recipe.
What Is A Pumpkin Pecan Braid
Pumpkin pecan bread is a crescent roll dough that is filled with a pumpkin puree filling and crunchy pecans. Then you will whip up a powdered sugar glaze to drizzle on top. This is a super simple dessert that takes minimal effort to make.
You might also like these Crescent Roll Apple Dumplings for another fun pastry recipe.
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Reasons You’ll Love This Pumpkin Pecan Braid
- Easy Prep: Since this recipe starts with crescent roll dough and canned pumpkin puree it is easy to throw together and get baking in the oven.
- Sliceable Dessert: You can easily slice and serve up this dessert for a crowd or your family. It is such a great one that everyone enjoys.
- Customize: You can customize this recipe with different nuts, filling, glaze, etc. Create a dessert that is exactly what you want.
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
- Crescent Roll Dough: This recipe calls for canned crescent rolls. The dough is light, fluffy, and sweet.
- Canned Pumpkin: Canned pumpkins are found in the baking aisle. Make sure it is pumpkin puree, not pumpkin pie mix. I prefer a dryer pumpkin puree, like the Great Value brand from Walmart.
- Brown Sugar: Brown sugar is a sweetener for the filling that adds a hint of molasses and a great caramel color to the mixture.
- Pumpkin Pie Spice: The pumpkin pie spice adds warm spices to the filling that screams fall. From cinnamon, allspice, cloves and more.
- Cinnamon: Extra cinnamon to enhance the sweet braid even more.
- Egg: You will use the egg yolk for the braid and the white as an egg wash. I recommend a large egg.
- Pecans: Toasting the pecans first allows for a crunchy texture to the bread. Otherwise, as it is baked the nuts can soften a bit.
- Powdered Sugar: I recommend sifting the powdered sugar to create a super smooth texture.
Variations and Substitutions
- Swap to puff pastry dough or phyllo dough instead of crescent rolls.
- Use maple syrup in replace of brown sugar for a richer and sweeter flavor to the filling.
- You can add or remove spices to create a twist. Even a chia spice mix would add a new flavor option.
- You can mix in dried cranberries or even raisins for more texture and flavor.
- Swap pecans with walnuts or even chopped pistachios.
- Instead of a powdered sugar glaze, swap to a cream cheese glaze. Just add 2 ounces of cream cheese to the mixture, making sure the cream cheese is softened.
- To make a chocolate glaze, you can melt 2 ounces of milk or dark chocolate and mix it with the powdered sugar glaze.
NOTE: This recipe has not been tested with other substitutions or variations
How To Make a Pumpkin Pecan Braid
Not Pictured and Optional: Add your nuts to a small baking pan and place in a preheated oven. Toast them as directed, and once toasted, allow them to cool.
Step 1: Roll out the crescent roll dough and make it into a rectangular shape. Cut slits in the dough as the recipe card states.
Step 2: Then, in a medium bowl, you will add ingredients for the pumpkin filling: pumpkin, egg yolk, spices, and brown sugar. Mix to combine. At the end, fold in the nuts. Reserve some for the top.
Step 3: Spread the filling over the dough, leaving the slit area free of the filling.
Step 4: Fold the dough like a braid, and tuck the sides in slightly.
Step 5: Whisk the egg white in a bowl and brush the top of the bread. Then, place the braid in the oven and bake as directed.
Step 6: While the bread is baking, whisk up the glaze. Once the bread is done, remove it and allow it to cool for a while, then drizzle with your powdered sugar glaze.
Tips for Success on Pumpkin Braid
Filling: Make sure you evenly spread the filling over the dough. Watch the areas that are cut. If you overfill it, it will leak out as it bakes and make a mess.
Cut Strips: When cutting the strips for the braid, do even sizes that are evenly spread out so you get a uniform look.
Parchment Paper: Placing your bread on a parchment-lined or foil-lined pan will make for an easy cleanup. The filling will leak out as it bakes up a bit.
Serve Warm: Let the bread cool a bit before you add glaze. Then, you can serve it warm, as it will be nice and gooey.
Storing and Freezing
Place the braid in an airtight container or covered well with plastic wrap. Store it at room temperature for 1-2 days or in the fridge for 5-7 days.
To freeze the braid, wrap the cooled pumpkin crescent roll braid in two layers of plastic wrap and an additional layer of heavy-duty aluminum foil. You can also place them in an freezer-safe container or freezer bag. Place in the freezer for up to 2 months. Thaw in the fridge overnight or defrost straight from the freezer in the microwave or oven.
Recipe FAQs
You can prepare this the day before you want to bake it. Just assemble it and store it in the fridge until you are ready to bake. Then, right before you bake, brush with the egg wash.
The braid is done when the crescent roll dough is golden brown and no longer doughy. You can stick a toothpick in the dough or even a smaller knife to check and make sure it is baked through. The top of the bread will also be golden brown.
More Pecan Desserts
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Pumpkin Pecan Braid
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Ingredients
Pumpkin Pecan Braid
- 8 ounce can crescent roll dough
- ¾ cup canned pumpkin puree
- ⅓ cup light brown sugar packed
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- 1 egg separated
- ½ cup chopped pecans toasted
Glaze
- ½ cup powdered sugar sifted
- 2 teaspoons whole milk
- 2 tablespoons chopped pecans toasted
Instructions
Pumpkin Pecan Braid
- Preheat the oven to 350 degrees F. Prepare a large rimmed baking sheet or jelly roll pan with parchment paper. You can use binder clips to hold the parchment paper overhang in place. Set aside.
- In a small pan, add the pecans and place in the preheated oven. Let toast for about 10 to 15 minutes until the pecans become fragrant. Remove from the oven and let cool.
- Roll the crescent dough out onto the parchment paper lined baking sheet, creating a 13×7 inch rectangle. Working your way down the edges on either side of the long side of the rectangle, cut 2 inch slits in the dough about 1 inch apart.
- In a medium bowl, add the canned pumpkin, brown sugar, pumpkin pie spice, cinnamon, and egg yolk. Mix until well combined.
- Fold in the pecans.
- Spoon the filling into the middle of the crescent rectangle, keeping the batter away from the cut slits.
- Working from one end of the crescent dough sheet to the other, begin pulling the cut slits of dough across the batter, twisting once and tucking slightly on the opposite side. Alternate from one side of the crescent dough to the other, working all the way down to the end.
- In a small bowl, add the egg white. Whisk until foamy. Brush the egg white over the crescent dough.
- Place in the preheated oven and bake for 20 to 30 minutes or until the dough is golden. Remove from the oven and let cool slightly.
Glaze
- In a small bowl, whisk together the powdered sugar and milk until smooth.
- Drizzle the glaze over the crescent braid and then sprinkle the top with the pecans.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
