Pumpkin-Pecan Braid

Pumpkin-Pecan Braid


"Turn classic holiday pantry ingredients--canned pumpkin, spices, pecans--into a lazy-morning treat. This braid comes together easily with crescent roll dough, and the aroma will surely be a wake-up call for your family!"
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50 m servings 331 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 41.7g
  • 13%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Heat oven to 350 degrees F. Spray cookie sheet with cooking spray. In medium bowl, mix pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk. Stir in 1/2 cup pecans.
  2. If using crescent rolls: Unroll dough onto cookie sheet; firmly press edges and perforations to seal. Press to form 13x7-inch rectangle. If using dough sheet: Unroll dough onto cookie sheet. Press to form 13x7-inch rectangle. Spread filling in 3 1/2-inch-wide strip lengthwise down center of dough rectangle to within 1 inch of ends.
  3. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle just to edge of filling. Fold strips at an angle across filling, overlapping ends and alternating from side to side. Beat egg white in small bowl until foamy; brush over dough.
  4. Bake 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheet; place on serving platter.
  5. In small bowl, mix powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm coffee cake. Sprinkle with 1 tablespoon pecans.


  • High Altitude (3500-6500 ft): No change.


  1. 25 Ratings

Most helpful positive review

I followed the recipe exactly. This was very good and easy to make. I ate some warm and some cooled, it tastes best when cooled.

Most helpful critical review

I wish it tasted as good as it looked. Way too much filling.

I followed the recipe exactly. This was very good and easy to make. I ate some warm and some cooled, it tastes best when cooled.

This is an ideal recipe for company, just be sure they like pumpkin. This is an easy, very attractive dessert that you can make in very little time.

I decided to make this recipe to bring in fall! My husband doesn't really care for pumpkin and he thought they were great.

I made this for my brother-in-law who is allergic to nuts and his vegan wife, so I left out the pecans and eggs. I skipped the icing (to make it vegan) and dusted it with powdered sugar. The r...

I liked this. It didn't so much remind me of a pastry, as I just consider them lighter and more crispy. However, it was like a handheld pumpkin pie in flavor and texture. Make sure to have a mea...

Wow! So easy, delicious, and looks like something I would have bought at a bakery! But I made it!

I used ready rolled puff pastry as it was more like the pecan Danish recipe I have been looking for, the rest of the recipe was made exactly as stated. They were perfect and didn't last until th...

This turned out beautifully, and I received compliments on the dish. I made the recipe exactly as directed, and I found that it would be helpful to lightly dust the pan with a little flour befo...

I will definitely make this again! Very quick and easy and a delicious quick breakfast to throw together on the weekend. You could do this for a crowd in no time flat. I used the seamless cre...