You’ll never believe how easy it is to make this Pumpkin Cream Cheese Breakfast Braid recipe! Made with refrigerated crescent roll dough, and a few other ingredients, this gorgeous pumpkin pastry will look like you bought it at a fancy bakery!

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Pumpkin cream cheese danish braid, on board topped with glaze.

Similar to my Apple Danish Braid, and my uber popular Blueberry Cream Cheese Breakfast Braid, this pumpkin version is also super simple to make.

It starts with store-bought crescent roll dough, layered with pumpkin pie spiced cream cheese, and filled with pumpkin puree. It not only makes for an absolutely beautiful braided breakfast pastry, but its perfect for a fall breakfast treat!

Here’s how this simple, delicious and beautiful pumpkin breakfast braid recipe comes together:

You'll never believe how easy it is to make this Pumpkin Cream Cheese breakfast braid recipe! Made with refrigerated crescent roll dough, and a few other ingredients, this gorgeous pumpkin pastry will look like you bought it at a fancy bakery!

Step 1: Unroll the Crescent Dough and Cut Strips on each Side

The secret ingredient to making this pumpkin breakfast braid easy to make is the store-bought crescent dough. You’ll start by unrolling the dough onto a sheet of parchment paper. If the dough is perforated, simply pinch and pat the seams together. If available, look for non-perforated sheets of crescent dough.

Next, on the longer sides, begin cutting 4″ diagonal strips of dough. These strips will act as your “braid”. However, don’t worry about braiding the dough – you’ll only be folding each side over the other, making a simple cross-hatch on the top of the pastry.

Step 2: Spread the Cream Cheese Mixture in the Middle of the Dough

In a small bowl, combine the cream cheese, sugar and pumpkin pie spice. Then, spread the cream cheese mixture in the center of the dough. Leave a 1″ space at both ends of the dough.

This mixture is similar to what I use in my Blueberry Cream Cheese Danish and Strawberry Danish recipes. Very easy to make and bakes perfectly.

Step 3: Add the Pumpkin Filling to the Top of the Cream Cheese

In a small bowl, combine the pumpkin puree, sugar and pumpkin pie spice. Stir together to combine. Then, evenly spread the pumpkin mixture over the top of the cream cheese in the center of the dough.

When the breakfast braid bakes, the pumpkin and cream cheese will bake together to create a wonderfully creamy pumpkin filling!

Step 4: Fold the Dough Strips Over to Create a “Braid”

Once the cream cheese and pumpkin filling is in place, you will then begin to fold the dough over to close up the pastry. Start at each end, folding the top and bottom over the filling.

Then, fold each strip into the center, alternating each side. Like I mentioned earlier, you’re not actually braiding the dough, simply just creating the appearance of a braid.

The strips will simply lay over the top of each other. It most definitely does NOT have to be perfect.

Step 5: Add a Sugar and Spice Topping before Baking

In a small bowl, combine turbinado or raw sugar, and pumpkin pie spice. Then sprinkle over the top of the pastry dough.

Not only does the sugar and spice topping create a wonderful crunch to the pastry, it helps give the dough a beautiful golden brown color once it bakes.

If you don’t have access to turbinado or raw sugar, feel free to use granulated sugar. The turbinado or raw sugar granules are a bit larger, and simply add a bit of extra texture to the dough.

Step 6: Bake

Once the sugar goes on the top of the dough, it can go right into the oven. Bake at 375 degrees for 15-18 minutes or until dough is golden brown.

Step 7: Add the Cream Cheese Glaze

While the breakfast braid is in the oven, its a good time to mix together the glaze. The cream cheese glaze is very simple – just three ingredients; powdered sugar, cream cheese and milk.

Once the pastry comes out of the oven, and while still warm, drizzle the breakfast braid with the glaze. It adds the perfect amount of sweetness to this wonderful pumpkin pastry.

Slice, Serve and Enjoy!

While still warm, slice the pumpkin breakfast braid into strips and serve. It’s fantastic for a fall weekend breakfast, and great for brunch on a crisp autumn day!

This pumpkin breakfast pastry is a fantastic treat for the teachers at your kids school, and your office mates will think you’re amazing after you bring this in to work for a morning treat.

Amazing with a Pumpkin Spice Cold Brew or my White Chocolate Pumpkin Spice Latte!

Here’s a quick-reference shopping list of the ingredients you’ll need to make this fantastic pumpkin breakfast braid recipe:

1 (8 oz.) tube, refrigerated crescent roll dough (non-perforated sheet preferred)
Cream Cheese
Granulated Sugar
Pumpkin Pie Spice
Canned Pumpkin Puree (1 can)
Turbinado or Raw Sugar
Powdered Sugar
Cream Cheese
Milk

(For ingredient amounts and directions, be sure to check the recipe below)

If you loved this recipe, be sure to check out some of my other easy, delicious breakfast recipes:

Here’s the recipe for my Pumpkin Cream Cheese Breakfast Braid:

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