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Overhead photo of Pumpkin Cheesecake Braid cut into pieces.
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5 from 3 votes

Pumpkin Cheesecake Braid

Author: Lisa Longley

Ingredients

  • 8 ounces seamless crescent dough
  • 1/2 cup pumpkin puree
  • 4 ounces cream cheese room temperature
  • 2 tablespoons brown sugar
  • 2 teaspoons pumpkin spice
  • 1 egg white whisked
  • powdered sugar

Instructions

  • Preheat your oven to 350 degrees. Line a baking sheet with a silicon mat or parchment paper.
  • In a small bowl, mix together the pumpkin puree, cream cheese, pumpkin spice, and brown sugar until smooth.
  • Spread the crescent roll dough out on a silicon mat or parchment paper on a baking pan. Leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides.
  • Spread the pumpkin mixture down the middle of the dough. Fold up the ends of the dough. Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over.
  • Brush the egg whites over the braided crescent dough and then sprinkle with sugar. Bake for 20 minutes or until the dough is golden and firm. Allow to rest for 10 minutes. Sprinkle with powdered sugar, cut into strips, and enjoy immediately.