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Pumpkin Cheesecake Braid

Pumpkin Cheesecake Braid
Sweet yeasted pumpkin dough is layered with pumpkin and cheesecake fillings in this delicious and festive fall treat.
Yield 1 loaf




  • 1/2 cup milk
  • 1/4 cup butter
  • 3 1/4 cups all-purpose flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 tablespoon granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon table salt
  • 1/2 cup pumpkin pureé
  • 1 large egg

Pumpkin filling

  • (reserve a couple tablespoons for glaze)
  • 1 cup pumpkin pureé
  • 2 Tbsp brown sugar
  • 1/2 teaspoon pumpkin pie spice

Cheesecake filling

  • 6 ounces cream cheese (softened)
  • 1 large egg
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract


  • 2 tablespoons brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter
  • 1 large egg (beaten)


  • 1-2 cups powdered sugar
  • 2-3 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract
  • Reserved pumpkin filling


  • Make the dough: In a small saucepan or in the microwave, heat together the milk and butter until the butter is melted and the milk is simmering. Set aside. Let cool to 120-130°F.
  • In a large mixing bowl combine the flour, yeast, sugar, pumpkin pie spice and salt. Stir together to combine.
  • Make a well in the dry ingredients and add the 1/2 cup pumpkin pureé, egg, and warm milk/butter mixture. Use an electric mixer to combine all the ingredients, then switch to a dough hook if you have one to knead and work the dough. (You may also do this by hand.)
  • When the dough is smooth and soft. Form a ball and cover with a clean, damp, dish cloth. Allow dough to rest while you prep your fillings.
  • Make the Pumpkin Filling: Stir together the pumpkin, brown sugar, and spices. Set aside.
  • For the Cream Cheese Filling: Cream together the cream cheese and egg, then add the sugar and vanilla and mix until smooth and lump-free. Set aside.
  • To assemble: On a clean surface, sprinkle some flour and roll out your dough into approximately a 10×15-inch rectangle. Use a butter knife to mark the dough into 3 vertical sections, starting at the short end. Using a paring knife or pastry wheel, cut equal, diagonal strips on both long side (thirds) of the dough, leaving the center third uncut.
  • Spread the pumpkin filling in an even layer in the middle of the dough, reserving a couple tablespoons to use for the glaze.
  • Gently spread the cream cheese filling on top of the pumpkin layer.
  • Criss-cross the cut strips, overlapping one with the other.
  • Cover the braid with plastic wrap or a clean towel and proof for 45 minutes or until doubled and puffy. Preheat oven to 350°F.
  • Make the streusel: Whisk together the flour, brown sugar, and cinnamon. Break the butter into small pieces with your fingers and work the whole thing together until crumbs form.
  • Spread the beaten egg on the entire surface of the braid and then sprinkle with the steusel.
  • Bake for 17-20 minutes, or until the dough is golden.
  • Make the glazes:
    For the pumpkin glaze whisk together the remaining pumpkin filling with 1 cup of powdered sugar and enough milk to form a thick, smooth glaze.
    For the vanilla glaze, mix 1/2 cup of powdered sugar with the vanilla and a splash of milk, again whisking until smooth and thick. Add more powdered sugar if needed.
  • Drizzle both glazes over the top of the braid, allowing to cool slightly before slicing and enjoying!


Recipe by The Baker Chick.

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Review & Comments

Jean Benson Thompson | Reply

5 stars
Making this for Thanksgiving 2018. Looks yummy !!

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