A buttery crescent roll dough filled with pumpkin filling and baked to perfection. Finish off with a drizzle of maple syrup glaze!
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Get ready to enjoy the ultimate fall treat with this Pumpkin Danish Braid! This pastry treat has a spiced pumpkin filling and is topped off with a sweet maple icing drizzle. A delicious danish perfect for breakfast, brunch, or snacking.
Sunday mornings are for home baked sweet treats and this pumpkin danish recipe is the perfect one for when the chill hits the air in the fall season!
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe. Contextual, in-content links are far more valuable than a group listed at the bottom of the post.
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Why You’ll Love Pumpkin Danish
Easy to make: with just a few simple ingredients and ready made dough, you can have this tasty treat ready to enjoy in just 30 minutes!
Perfect Fall flavors: it is a great way to bring the flavors of fall into your chilly autumn mornings!
Impressive presentation: the danish braid is done with pre-made dough, making this an impressive and easy pumpkin recipe!
Ingredients
Along with what is pictured below, you will need some powdered sugar and maple syrup for the icing drizzle.
Refrigerated crescent roll sheet
Canned pumpkin
Brown sugar
Pumpkin pie spice
Large egg
Walnuts
Powdered sugar
Maple syrup
See recipe card for quantities.
How to Make A Braided Pumpkin Danish
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Step 1: In a large bowl, add the pumpkin puree, egg yolk, brown sugar, vanilla extract, and pumpkin pie spice
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 9×13 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
Shelby Law Ruttan
A buttery crescent roll dough filled with pumpkin filling and baked to perfection. Finish off with a drizzle of maple syrup glaze!
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Prep Time 20 minutes minsCook Time 30 minutes minsTotal Time 50 minutes mins
Course Breakfast & BrunchCuisine American
Servings 6Calories 248 kcal
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Ingredients 1x2x3xFor the Pumpkin Danish8 ounce refrigerated crescent dough¾ cup canned pumpkin¼ cup brown sugar1½ teaspoons pumpkin pie spice1 large egg , separated
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 13×7-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.
NutritionServing: 1gCalories: 248kcalCarbohydrates: 41gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 31mgSodium: 314mgPotassium: 105mgFiber: 1gSugar: 28gVitamin A: 4812IUVitamin C: 1mgCalcium: 31mgIron: 1mgNet Carbohydrates: 41g
Keyword pumpkin danish braid
