Easy Pumpkin Pecan Braid

Get ready to welcome the cozy fall season with the most delightful pastry to grace your breakfast table or your next brunch affair — the Easy Pumpkin Pecan Braid. The fragrance of pumpkin spice wafting through your home is the unbeatable signal that autumn has truly arrived.

What makes this recipe truly special is not just the delicious flavors and textures. It’s the ease with which it comes together, inviting even beginner bakers to create a masterpiece with a handful of simple ingredients. Within less than an hour, you can witness the transformation of a can of crescent roll dough and a mix of other readily available ingredients into a dish that not only tastes delightful but looks incredibly elegant.

piece of Easy Pumpkin Pecan Braid on a plate

Recipe Notes:

Filling or glaze for a variations:

Feel free to get creative. You might consider adding chocolate chips or dried cranberries to the filling for a sweet twist. As for the glaze, you can flavor it with a dash of vanilla extract or even a bit of orange zest for added zing.

Can I use fresh pumpkin puree instead of canned pumpkin?

Yes, you can! If you have fresh pumpkin puree, use the same amount (¾ cup). Just ensure that it’s well-drained and not too watery, as excess moisture could affect the consistency of the filling.

Is there a substitute for the pumpkin spice blend?

If you don’t have a pumpkin spice blend on hand, you can make your own by mixing together ½ teaspoon of cinnamon, ¼ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, and a pinch of ground cloves. This will give you approximately 1 teaspoon of pumpkin spice blend.

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I don’t have crescent roll dough. Can I use another type of dough?

While crescent roll dough gives the braid its unique flakiness, you can also use puff pastry as an alternative. However, the baking time might vary, so keep an eye on it to ensure it doesn’t burn.

How should I store the leftover Pumpkin Pecan Braid

Store any leftovers in an airtight container at room temperature for up to 2 days. If you wish to keep it longer, refrigerate it, but ensure you warm it up slightly in the oven before serving to revive its flakiness.

Preheat the oven to 350 degrees. Prepare a large rimmed baking sheet with parchment paper.
Roll the crescent dough out onto the parchment paper, creating a 13×7 inch rectangle. Down both edges of the rectangle, cut 2 inch slits in the dough about 1 inch apart.
In a mixing bowl, stir together the canned pumpkin, brown sugar, pumpkin spice blend, cinnamon, and egg yolk until well combined. Fold in the pecans.
Spoon the filling into the middle of the crescent sheet, keeping the batter in the middle and away from the cut slits.
Working from one end of the crescent dough sheet to the other, begin pulling the cut pieces 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, whip the egg white until foamy. Brush the egg white over the crescent dough.
Bake for 20 to 30 minutes or until the dough is golden. Cool slightly.
In a clean bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the crescent braid and then sprinkle with the pecans. For a more dramatic effect, allow the glaze to set before drizzling the braid again.