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Pumpkin Cheesecake Braid

Author: Lisa Longley


  • 8 oz seamless crescent dough
  • 1/2 cup pumpkin puree
  • 4 ounces cream cheese room temperature
  • 2 TBSPs brown sugar
  • 1 tsp cinnamon plus more for sprinkling
  • 1 egg white whisked
  • powdered sugar


  • Preheat your oven to 350 degrees. Line a baking sheet with silicon mat or parchment paper.
  • In a small bowl, mix together the pumpkin, cream cheese, cinnamon, and brown sugar until smooth.
  • Spread the crescent roll dough out on a silicon mat or parchment paper and place that 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.