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
Place the pumpkin puree, brown sugar, egg yolk, pumpkin pie spice, and vanilla in a mixing bowl and whisk until well combined.
Roll the crescent sheet out into a rectangle on parchment paper. Spread the filling down the center, leaving about 1 inch at the top and bottom, then cut 1-inch strips along both sides of the filling.
Fold the strips over the filling at an angle, alternating sides in a criss-cross, until the filling is completely covered. When you get to the last two strips, bring the bottom of the danish up towards the filling, then criss-cross those two strips over the top and pinch slightly to seal.
Brush the braid with the egg white wash and sprinkle with sugar, if you're using it. Bake at 350°F for 30 minutes, until deep golden brown, then move it to a cooling rack right away.
Stir together the powdered sugar and maple syrup and drizzle it over the warm danish.
Substitutions
- For a flakier danish, swap the crescent roll dough for puff pastry sheets.
- If you can't find crescent sheets, use regular crescent roll dough and pinch the seams together to prevent leaks.
- Use ¾ teaspoon cinnamon plus ¼ teaspoon each of nutmeg and cloves in place of the pumpkin pie spice.
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 braiding it.
- Chocolate Drizzle: Drizzle with melted chocolate instead of the maple icing.
Top Tips
- 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.
How to Store and Freeze Pumpkin Danish
Store in an airtight container in the fridge for up to 3 days.
Reheat danish in air fryer or microwave oven for a few seconds until warm, or in the air fryer at 350°F for 5 minutes. (If there is icing, it may dissolve.)
Pumpkin danish is best baked right after you assemble it. To make it ahead, freeze it unbaked for up to 2 months, then bake it from frozen as directed, adding about 10 more minutes until golden.
More Pumpkin Recipes
If pumpkin season is your favorite too, try these next:
When you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating and comment below to let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 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
- 1 teaspoon vanilla extract , optional
- 1 teaspoon coarse sugar , optional
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, egg yolk, and vanilla extract.
- Unroll dough onto prepared cookie sheet; Press to form a rectangle, approximately 10 x 14.
- 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. Sprinkle with coarse sugar (if using).
- Bake 30 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 danish.
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!