This Pumpkin Mascarpone Breakfast Braid would be perfect to serve on a cool, fall morning to start your day. A beautiful breakfast braid filled with pumpkin, nuts, and mascarpone cheese. Baked in a refigerated crescent dough.

It is becoming cooler here in WV, so fall baking is in full swing.   I had a can of pumpkin left from last year, and an open tub of mascarpone cheese, so I created this Pumpkin Mascarpone Breakfast Braid.

pumpkin, mascarpone, breakfast braid, fall bakingAssemble the ingredients.


pumpkin, mascarpone, breakfast braid, pecans, fall bakingCombine the pumpkin, sugar, vanilla, and spices.


pumpkin, mascarpone, breakfast braid, fall bakingOpen crescent dough sheet and press out on parchment paper.


pumpkin, mascarpone, breakfast braid, fall baking Spread the mascarpone cheese down center.


pumpkin, mascarpone, breakfast braid, pecans, fall bakingSprinkle nuts.


Spread pumpkin filling.


Cut strips of dough down the sides.


Cover the filling with dough strips, creating a braid.


Bake until golden brown.

Mix ingredients for glaze.

pumpkin, mascarpone, breakfast braid, fall bakingCool 5 minutes, add glaze and remaining nuts.


pumpkin, mascarpone, breakfast braid, fall bakingCut into slices.  Serve warm or cold.

This post was shared on Week-end Potluck Party
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Pumpkin Mascarpone Breakfast Braid
Serves 6
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  1. 1/2 cup canned pumpkin
  2. 1/4 cup brown sugar
  3. 1/2 teaspoon vanilla extract
  4. 1/2 teaspoon ground cinnamon
  5. 1/4 teaspoon pumpkin pie spice
  6. 1 can refrigerated crescent dough sheet
  7. 1/2 cup mascarpone cheese, room temperature
  8. 1/2 cup chopped pecans, divided
  1. 1/2 cup confectioner sugar
  2. 1 Tablespoon mascarpone cheese, room temperature
  3. 1 teaspoon canned pumpkin
  4. 1/2 - 1 teaspoon milk
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Spread mascarpone cheese down the center of dough, about 4 inches wide. Using an offset spatula makes this very easy.
  5. Sprinkle about half of the nuts over the mascarpone cheese.
  6. Spread pumpkin filling over the mascarpone and nuts.
  7. 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.
  8. 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.
  9. 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.
  10. Cut into slices of desired size. May serve warm or at room temperature.
GRANDMA HONEY'S HOUSE https://grandmahoneyshouse.com/
A beautiful breakfast braid filled with pumpkin, mascarpone cheese, and nuts. Baked in a refirgerated cresent dough.   

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  1. I really don’t love all things pumpkin – like I have no desire to drink a pumpkin latte! But things baked with pumpkin is a different story. That braid looks so yummy especially with all of those nuts!

  2. Mmmmm! Looks wonderful! All of your baked goodies come out of the oven with such a “honey glow!”
    I am kind of like Kc – I don’t always like the taste of pumpkin, but in pies and desserts like this – wow!

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