Chocolate Pumpkin Braid, a satisfying fall breakfast, snack or dessert! Amazing with coffee, or a pumpkin spice latte perhaps?
This really is the perfect fall snack. First, you can’t go wrong with chocolate anything. And fall and pumpkin EVERYTHING just works. So, making this for your family (or just yourself on a Tuesday at 2pm curled up in your reading nook feasting over the last Harry Potter novel in your onsie and eating the entire braid… ahem.) during the fall (or winter, or 4th of July) will just brighten up that cool crisp morning.
I really think though this can be served at any time of the day. Traditonally braids are a morning treat but just live a little! Once you take one bite of this you will take any excuse to make the next one!
I added coarse sugar on top for a nice crunch, it is the perfect contrast to the creamy interior.
This recipe goes together super quick. Using store bought puff pastry and a chocolate bar. A creamy pumpkin filling is the perfect fall touch and the heardest part about the whole recipe is the braiding of the pastry itself. Which is super easy once your see how it’s done!
Chocolate Pumpkin Braid
Ingredients
- 2 puff pastry sheets thawed to the directions on package
- 2 4.4 oz chocolate bars I used milk chocolate, use whichever flavor your prefer
- 4 oz cream cheese room temp
- 1/4 Cup pure pumpkin puree
- 1/2 teaspoon vanilla bean paste
- 3 1/2 Cups powdered sugar
- 2 1/2 teaspoons heavy whipping cream
- 1/2 teaspoon ground cinnamon
- 1 egg lightly beaten with a splash of water
- 1 Tablespoon coarse sugar
Instructions
- Preheat oven to 400 degrees. Using a hand mixer cream together the cream cheese, pumpkin and vanilla. Slowly add in the powdered sugar until combined. Add in the heavy cream and cinnamon until mixed, set aside.
- Take each puff pastry sheet and place a chocolate bar in the center. Trim the sides as per the instructions in the post. Place about half of the pumpkin mixture on top. Close the braid as per the instructions in the post.
- Lightly brush with the egg and sprinkle on the coarse sugar. Repeat with the other puff pastry. Bake for 20-25 minutes until golden on top, let cool on a wired rack. Cut, serve and enjoy!
This is how I braided it above, if you need a more visual tutorial I suggest this one on youtube, it is what helped me.
It is SO SO good! You have to make this!
Just look at the crunchy exterior….
Warm and gooey inside, ugh! It doesn’t get much better than this! Some people think pumpkin and chocolate sound weird together but believe they are quite a match!! IMHO.
What are you waiting for?? Get to baking!
.
.
Dana DeVolk
Latest posts by Dana DeVolk (see all)
- Baked Coconut Donut Holes {Fluffy Bunny Tails} - January 24, 2020
- Vegetable Tortellini Soup - January 23, 2020
- Mini Pina Colada Cupcakes - January 22, 2020
Michelle says
This sounds like the most amazing braid ever! YUM!
Thanks for the recipe!
Michelle