Pumpkin Cream cheese braids

Pumpkin Cream cheese braids are like pizza stromboli dishes that are in a fancy decoration. Kelly Hutchinson presented this recipe that turned out to be a posh looking dish that is good enough to eat! 

Frozen bread or pizza dough, thawed, or 1 loaf or pizza worth of homemade whole wheat dough
8 oz low fat or vegan cream cheese
3 tbsp sugar
1 tbsp vanilla extract
½ c pumpkin puree (not pie filling)
1 tbsp maple syrup
¼ tsp pumpkin pie spice
1 tbsp unsweetened almond milk or preferred milk
1 tbsp sugar
2 tsp unsweetened almond milk or preferred milk
¼ tsp vanilla
½ c powdered sugar


  1. Preheat the oven to 375ºF.
  2. Mix the cream cheese, 3 tbsp sugar, and vanilla. In a separate bowl, combine the pumpkin, maple syrup, and pumpkin pie spice.
  3. Spritz a baking sheet with nonstick spray and roll the dough out into a 12 x 8” rectangle. Spread the cream cheese down the middle (the long way) and top with the pumpkin – you may need to dollop it on top and then spread.
  4. On either side of the filling, cut the dough into 1” strips, perpendicular to the filling.
  5. Alternating sides, pull the strips over the filling at a slight angle, creating a braid appearance.
  6. Brush the top of the braid with the 1 tbsp of milk and sprinkle with 1 tbsp sugar.
  7. Bake for 25 – 30 minutes until the edges of the bread is browned and the dough is cooked through.
  8. Let the braid cool completely. Meanwhile, mix the powdered sugar, vanilla, and remaining almond milk to form an icing, using additional milk if you prefer a thinner icing. Drizzle the icing over the braid and serve.
Posted by Diane Araga, on November 15, 2013 at 8:00 AM