This Pumpkin Danish Braid has a spiced pumpkin filling and a sweet maple icing drizzle on top. It's great for breakfast, brunch, or snacking.
I love when fall gets here and pumpkin is in season. Weekend mornings are slow and easy with a hot coffee and a slice of pumpkin danish. I like making my Sunday mornings special with a baked treat, and this one works every fall.
Quick Summary
- Ready in 45 minutes and serves 6
- Made with store-bought crescent dough, so the braid looks impressive but is easy to do.
- How to finish the braid so the filling stays sealed inside.
- How to freeze it and bake it straight from the freezer.
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Key Ingredients
Refrigerated crescent roll sheet: The ready-made dough is what keeps this braid easy.
Canned pumpkin: Use pure pumpkin puree, not pumpkin pie filling. Pie filling is too loose for the danish filling.
Pumpkin pie spice: Brings the flavors of fall into the pumpkin filling.
Maple syrup: Stirred into powdered sugar for the maple icing drizzle.
How to Make A Braided Pumpkin Danish
- Whisk the filling ingredients together in a large bowl until well combined. Then set aside.
- Step 2: Using a hand whisk, mix together wet ingredients until well combined. Set aside.
- Step 3: Roll the crescent roll sheet out into a 9x13 shape.
- Step 4: Place pumpkin filling in the center of the dough, then cut 1" strips on each side of the filling.
- Step 5: Wrap dough in a criss cross until pumpkin filling is completely encased.
- Step 6: Brush danish dough with egg white wash and sprinkle with sugar (if using).
Hint: Continue with the dough braid until the the last two strips at the bottom. To finish, bring the bottom of the danish up towards the filling and then criss cross the last two strips over top of the danish pinching slightly to seal.
Substitutions
Below are a few substitutions for ingredients:
- Dough - if you like a flakier danish dough, swap out the refrigerated crescent roll dough for puff pastry sheets (affiliate link).
- Spice swap - if you don't have pumpkin pie spice on hand, no worries! Just swap out the pie spice for the following: ¾ teaspoon cinnamon and ¼ teaspoon each of nutmeg and cloves.
Variations
Below are a few different ways you can enjoy this pumpkin danish with just a few simple changes!
- Pumpkin Cheese Danish - spread a layer of sweetened cream cheese alongside the pumpkin for a rich and creamy twist.
- Toffee Pecan Crunch - sprinkle a combination of toffee pieces and chopped toasted pecans over top of the pumpkin filling before
- Chocolate Drizzle - drizzle with melted chocolate instead of the maple frosting.
If you love crescent roll danish recipes, be sure to check out this rhubarb cheese danish and caramel apple danish!
Equipment
- Mixing bowl
- Rolling pin
- Parchment paper
- Large baking sheet
- Sharp knife
- Spoon
How to Store Pumpkin Danish
Store in an airtight container at room temperature up to 2 days. Refrigerate for longer storage.
Reheat danish in air fryer or microwave oven until just heated through. (if there is icing, it may dissolve).
Top tip
- Be sure that the pumpkin you use is canned pumpkin puree. Don't use pumpkin pie filling as it will be too loose for the filling.
- If you can't find the crescent sheets, use the crescent roll dough. Just be sure to pinch together the seams of the dough to prevent any leaks.
More Pumpkin Recipes
Looking for other recipes like this? Try these:
Serve with...
These are my favorite dishes to serve with this Pumpkin Danish recipe:
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Pumpkin Danish with Maple Drizzle
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Ingredients
For the Pumpkin Danish
- 8 ounce refrigerated crescent dough
- ¾ cup canned pumpkin
- ¼ cup brown sugar
- 1½ teaspoons pumpkin pie spice
- 1 large egg , separated
For the Maple Glaze
- ½ cup powdered sugar
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- In a medium bowl, mix pumpkin, brown sugar, pumpkin pie spice, and egg yolk.
- Unroll dough onto prepared cookie sheet; Press to form a 13x7-inch rectangle.
- Spread pumpkin filling down center of dough, leaving about 1 inch at top and bottom.
- With a 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 a small bowl until foamy; brush over dough.
- Bake 20 minutes in preheated oven, or until deep golden brown.
- Immediately remove pumpkin danish from cookie sheet; place on cooling rack.
- In a small bowl, mix powdered sugar and maple syrup. Drizzle over warm coffee cake.
Bella says
Confused when we're supposed to use the syrup?
Shelby Law Ruttan says
Bella, I updated this post to add the recipe card so the instructions were more clear. The maple syrup is used to make the drizzle (with confectioner sugar)
teresa says
so yummy! i can't wait to try this!
Rosita Vargas says
Esta receta me encanta es una delicia,abrazos y abrazos
Kathleen says
Beautiful photos. Just pinned on two boards!!!
From Valeries Kitchen says
This is just beautiful! You have inspired me to get working in my kitchen today 🙂
From Valeries Kitchen says
This is just beautiful! You have inspired me to get working in my kitchen today 🙂
Chocolate Shavings says
Love the look of this Danish braid - looks lovely!
bellini says
This is our kind of breakfast Shelby, and I am also a pumpkin fanatic!
honeyb says
🙂 and I have more pumpkin to come. When there are just two people in the house it takes a little longer to use up your ingredients!
Barbara Bakes says
I didn't know Pillsbury made dough sheets now. That's a great idea. Such a pretty braid!
honeyb says
The sheets are great for a recipe like this and handy to have when you don't feel like doing all the work! Thanks Barbara!