Best Pumpkin Pecan Braid Recipes

PUMPKIN-PECAN BRAID

Steps:

• Preheat oven to 350°F.
• Spray cookie sheet with nonstick cooking spray.
• Combine pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk in a medium bowl; blend well.
• Stir in 1/2 cup pecans.
• Unroll dough onto prepared cookie sheet; firmly press edges and perforations to seal.
• Press to form 13 x 7-inch rectangle.
• Spread filling in a 3 1/2 inch wide strip lengthwise down the center of the rectangle to within 1 inch of the ends.
• With scissors or sharp knife, make cuts 1 inch aprt on long sides of dough rectangle just to the edge of the 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 to 30 minutes or until deep golden brown.
• Immediately remove from cooking sheet to a serving platter.
• Blend powdered sugar and enough milk to make drizzling consistency.
• Drizzle over warm coffee cake.
• Sprinkle with pecans.

PUMPKIN PECAN BRAID

Steps:

• Heat oven to 350 degrees. Spray cookie sheet with cooking spray. In medium bowl mix canned pumpkin, brown sugar, cinnamon, ginger, and 1 egg yolk. Stir in 1/2 cup pecans.
• Unroll cresent roll dough onto cookie sheet. Firmly press perforations to seal. Press to form 13x7" rectangle. Spread filling in 3 1/2" wide strip lengthwise down middle leaving 1" on both short ends.
• With sharp knife, make 1" cuts apart on long sides of dough just to edge of filling. Fold strips at an angle across filling, overlapping ends and alternating from side to side. Beat 1 egg white in small bowl until foamy and brush over dough.
• Bake 20-30 minutes or until deep golden brown. Immediately remove from cookie sheet and place on serving platter.
• In small bowl, mix powdered sugar and milk. Drizzle over warm coffee cake and sprinkle with pecans.

PUMPKIN-PECAN BRAID

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough on cookie sheet; firmly press seams and perforations to seal. Press into 13x7-inch rectangle.
• In medium bowl, mix pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk; blend well. Stir in 1/2 cup pecans. Spread mixture in 3 1/2-inch-wide strip lengthwise down center of dough rectangle to within 1 inch of ends.
• With scissors or 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. In small bowl, beat egg white until foamy; brush over dough.
• Bake 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheet to serving platter.
• In small bowl, mix powdered sugar and 2 teaspoons milk. Stir in additional milk, if necessary, for desired drizzling consistency. Drizzle over warm coffee cake. Sprinkle with 1 tablespoon pecans.