Pumpkin Butter Rugelach

Welcome to another episode of Amanda Can’t Decide Which Pictures to Use, episode Here’s A Recipe With Too Many Photos.  These pumpkin butter rugelach are just so freaking cute!

Rugelach are traditional Jewish pastries, made with a cream cheese/sour cream dough and usually filled with fruit jam and/or nuts.  Cut into wedges and rolled up into a crescent shape, these take the form of mini croissants, but with all the delights of being bite-sized cookies.

I came across the most delicious pumpkin butter at a local apple orchard and immediately thought to make these.  Of course, I thought it was an original idea, but, after a little research, realize it must have entered my subconscious at some point from Half Baked Harvest. She has this recipe on her site, which I used as my inspiration.

You can definitely make your own pumpkin butter, or take a shortcut and buy a high-quality one from the store.  The cream cheese dough is a cinch to make; you can use either a stand or hand mixer to mix the ingredients together.  After the dough is chilled, roll it out into a circle, spread with pumpkin butter and sprinkle with chopped pecans.  Roll up into a crescent shape-it may take a little practice to get them perfect, but this recipe makes a ton so you’ll be a pro by the time you’re done!  A little turbinado sugar sprinkled on the formed cookies before baking adds a little sparkle and crunch to the finished cookies.

You can use this basic dough to make rugelach in any flavor!  Chocolate, Nutella, fruit jams, maybe even some savory applications??  Let me know what you come up with!  These flaky cookies are the perfect fall dessert or treat to have with coffee. Full of the autumn flavors of pumpkin and warming spices, these would be a welcome addition to your Thanksgiving menu!

[tasty-recipe id=”34191″]