Pumpkin Spice Puff Pastry Braid

With Thanksgiving around the corner, I decided to test out this recipe that is not only easy but delicious as well! 



  • 1 cup canned or pureed pumpkin
  • ½ cup brown sugar
  • ¼ cup tofu “cream cheese”
  • 1 Tbsp. cornstarch
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground allspice
  • ¼ tsp. ground cloves
  • ½ cup coconut oil
  • 1 package Pepperidge Farm® Puff Pastry
  • ¼ cup turbinado or unrefined sugar


  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. In a food processor, combine the pumpkin, brown sugar, “cream cheese,” cornstarch, cinnamon, allspice, and cloves. Puree to mix.
  3. Melt the coconut oil, if necessary, and put it in a cup with a pastry brush.
  4. Unfold one Puff Pastry Sheet and place on the lightly floured parchment paper.
  5. Arrange the pumpkin mixture lengthwise, down the center of the Puff Pastry Sheet.
  6. Fold the top and bottom parts of the dough over the filling.
  7. Cut slits 1 inch apart along the two sides of the rectangle to within ½ ­inch of the pumpkin mixture.
  8. Starting at one end, fold the strips over the pumpkin mixture, alternating sides, to “braid” the dough. Continue to fold the dough strips until the pumpkin mixture is covered completely.
  9. Brush the Puff Pastry with the melted coconut oil. Sprinkle with the turbinado/unrefined sugar.
  10. Bake uncovered until browned and crisp, about 20 minutes.
  11. Let cool slightly on racks and serve warm.


You will have about 1 cup left of the canned pumpkin as well as another Puff Pastry Sheet which you can use to create a second Puff Pastry braid or create a second dessert. I decided to create Pumpkin Spice Turnovers, see below.




FTC DISCLAIMER: This post is sponsored by Pepperidge Farm® Puff Pastry. All opinions are my own. I am disclosing this in accordance with the Federal Trade Commission guidelines concerning the use of endorsements and testimonials in advertising.