PUMPKIN MASCARPONE BREAKFAST  BRAID

Pumpkin Mascarpone Breakfast Braid is a warm and cozy fall breakfast made with spiced pumpkin filling, creamy mascarpone cheese, and flaky crescent dough. Finished with a lightly sweet glaze and crunchy pecans, this braid is perfect for crisp autumn mornings, holiday brunches, or a simple treat with coffee.

This pumpkin version brings all the comforting flavors of fall into an easy-to-make breakfast braid.

When the weather starts to cool down here in West Virginia, I always find myself reaching for pumpkin recipes.

I had a can of pumpkin and some mascarpone cheese in the refrigerator, and that’s how this breakfast braid came together. Recipes like this are one of the reasons I love working with crescent dough—it makes something homemade feel special without a lot of extra work.

I first started making braids during my time as a three-time finalist in the Pillsbury Bake-Off Contest, and I’ve been creating both sweet and savory versions ever since.

I have also made them with blueberries, Blueberry Almond Breakfast Braid. and Peaches and Cream Crescent Braid. 

HOW TO MAKE A PUMPKIN MASCARPONE BREAKFAST BRAID

INGREDIENTS

(Full ingredient list and measurements are in the printable recipe card below.)

For the braid:

• Refrigerated crescent dough sheet
• Canned pumpkin
• Brown sugar
• Vanilla extract
• Ground cinnamon
• Pumpkin pie spice
• Mascarpone cheese
• Chopped pecans

For the glaze:

• Confectioners’ sugar
• Mascarpone cheese
• Pumpkin
• Milk

INSTRUCTIONS

1. Preheat oven to 350°F.
2. Make the pumpkin filling:
   In a medium bowl, combine pumpkin, brown sugar, vanilla, cinnamon, and pumpkin pie spice. Beat until smooth and well combined. Set aside.
3. Prepare the dough:
   Unroll crescent dough onto parchment paper and press into about a 12 x 9-inch rectangle. Transfer to a baking sheet.
4. Layer the filling:
   • Spread mascarpone cheese down the center (about 4 inches wide)
   • Sprinkle with half of the chopped pecans
   • Spread pumpkin mixture evenly over the top

5. Create the braid:

   • Cut 1-inch strips along both sides of the dough
   • Fold strips over the filling in a criss-cross pattern
   • Gently press sides inward for a fuller shape

   Tip: A slightly rustic look makes this braid even more inviting.

6. Bake for 20–25 minutes, or until golden brown.
7. Cool slightly for 5–10 minutes.
8. Prepare the glaze:
   In a small bowl, beat together confectioners’ sugar, mascarpone cheese, pumpkin, and a small amount of milk until smooth. Adjust consistency as needed.
9. Finish and serve:
   Drizzle or spread glaze over the braid and sprinkle with remaining pecans. Slice and serve warm or at room temperature.

Step by Step Photo Instructions

Assemble the ingredients.

Preheat oven to 350 degrees F.

Combine the pumpkin, sugar, vanilla, cinnamon, and pumpkin pie spice in a medium size mixing bowl. Beat with electric mixer until all ingredients are well combined. Set aside.

Spread a piece of parchment paper onto a flat work surface. Open and unroll dough sheet onto paper; press out to a 12×9 inch rectangle. Transfer parchment paper to a large baking sheet.

Spread mascarpone cheese down the center of dough, about 4 inches wide. Using an offset spatula makes this very easy.

Sprinkle about half of the nuts over the mascarpone cheese.

Spread pumpkin filling over the mascarpone and nuts.

Using a pastry cutter, or sharp knife, make 1 inch cuts in the dough down each side. Start at the top and braid dough over the filling. I like to take my hands and gently push the sides of braid together when I am finished so that it is not as flat.

Cover the filling with dough strips, creating a braid.

Bake until golden brown, about 20-25 minutes. Remove from oven and transfer parchment paper/braid to a cooling rack. Allow to cool about 5-10 minutes.

Mix ingredients for glaze. In a small mixing bowl, beat together the confectioner sugar, mascarpone cheese, pumpkin and 1/2 teaspoon of milk. If mixture is too thick, may add the additional milk. If it becomes too thin just add a little more confectioner sugar.

Transfer braid to serving platter. Drizzle or spread glaze over the braid. Sprinkle remaining nuts over the top.

Cut into slices.  Serve warm or cold.

WHY YOU’LL LOVE THIS BREAKFAST BRAID

• Perfect for fall baking season
• Warm pumpkin spice flavors in every bite
• Creamy mascarpone adds a rich, smooth texture
• Beautiful presentation for brunch or holidays
• Easy to make with simple ingredients

VARIATIONS

• Substitute cream cheese for mascarpone
• Add a drizzle of maple glaze instead
• Use walnuts instead of pecans
• Add a pinch of nutmeg or cloves for deeper spice flavor

How to Store

• This is best if eaten the day it is made. Can be served warm or at room temperature.
• Leftovers can be wrapped tightly with Cling Wrap or placed in an airtight container. Refrigerate. Store for 1 day.

Frequently Asked Questions

What if the crescent dough sheet is not available?
You can use the crescent rolls and pinch the seams together.

This post was shared on Week-end Potluck Party
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PUMPKIN MASCARPONE BREAKFAST BRAID

Pumpkin Mascarpone Breakfast Braid, a crescent dough sheet filled with pumpkin, mascarpone and nuts. Topped with a pumpkin glaze and nuts.

Course Breakfast/Brunch

Cuisine American

Keyword Pumpkin Brunch Braid, Pumpkin Breakfast Recipes, Pumpkin Mascarpone Breakfast, Breakfast Braids

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6 persons

Calories 330kcal

Author pamelashank2015

Ingredients

• BRAID
• 1/2 cup canned pumpkin
• 1/4 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon pumpkin pie spice
• 1 can refrigerated crescent dough sheet
• 1/2 cup mascarpone cheese room temperature
• 1/2 cup chopped pecans divided
• GLAZE
• 1/2 cup confectioner sugar
• 1 Tablespoon mascarpone cheese room temperature
• 1 teaspoon canned pumpkin
• 1/2 - 1 teaspoon milk

Instructions

• Preheat oven to 350 degrees F.
• Combine the pumpkin, sugar, vanilla, cinnamon, and pumpkin pie spice in a medium size mixing bowl. Beat with electric mixer until all ingredients are well combined. Set aside.
• Spread a piece of parchment paper onto a flat work surface. Open and unroll dough sheet onto paper; press out to a 12x9 inch rectangle. Transfer parchment paper to a large baking sheet.
• Spread mascarpone cheese down the center of dough, about 4 inches wide. Using an offset spatula makes this very easy. Sprinkle about half of the nuts over the mascarpone cheese. Spread pumpkin filling over the mascarpone and nuts.
• Using a pastry cutter, or sharp knife, make 1 inch cuts in the dough down each side. Start at the top and braid dough over the filling. I like to take my hands and gently push the sides of braid together when I am finished so that it is not as flat.
• Bake until golden brown, about 20-25 minutes. Remove from oven and transfer parchment paper/braid to a cooling rack. Allow to cool about 5-10 minutes.
• Prepare the glaze.
• In a small mixing bowl, beat together the confectioner sugar, mascarpone cheese, pumpkin and 1/2 teaspoon of milk. If mixture is too thick, may add the additional milk. If it becomes too thin just add a little more confectioner sugar.
• Transfer braid to serving platter. Drizzle or spread glaze over the braid. Sprinkle remaining nuts over the top.
• Cut into slices of desired size. May serve warm or at room temperature.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.