Pumpkin Cream Cheese Braid


  • 1 tube refrigerated crescent dough (you can also use the rolls)
  • 8 ounces cream cheese, softened
  • 1/2 cup pureed pumpkin
  • 1/2 cup granulated sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 2 tablespoons flour
  • 2 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1/4 cup heavy cream
  • splash of vanilla


1 _ Preheat oven to 375 degrees. Spray a large baking pan with non-stick cooking spray, set aside.

2 _ In a medium bowl, mix together cream cheese, pumpkin, granulated sugar, pumpkin pie spice, vanilla, and flour.

3 _ Open crescent dough and flatten out on prepared baking pan. (If you are using the ROLLS, make sure you pinch all of the seams together, making on large piece of dough.)

4 _ Cut 1/2 inch diagonal slits down each LONG side of the dough. Pour pumpkin filling down the center of the dough. Spread out in a 2 inch wide strip of filling.

5 _ Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern.

6 _ Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.

7 _ FOR THE GLAZE: In a small bowl, mix together cream cheese, powdered sugar, vanilla and cream to create icing. Adding additional cream as needed for desired consistency. Drizzle icing over danish. Cut into pieces and serve.