Pumpkin Butter Rugelach

Amanda

5 years ago

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!

Pumpkin Butter Rugelach

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Author: Amanda
Yield: 24 cookies 1x

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Description

Flaky cookies full of fall flavors: pumpkin, warm spices and pecans spread over cream cheese dough and rolled into crescent shapes. A sprinkling of turbinado sugar before baking adds sparkle and crunch!

Ingredients

Scale

2 sticks (226 grams) butter, at room temperature
8 ounces cream cheese, at room temperature
3 tablespoons (37 grams) granulated sugar
1 teaspoon vanilla extract
Pinch of kosher salt
2 cups (240 grams) all-purpose flour
1/4 to 1/3 cup pumpkin butter, homemade or store-bought
1/2 cup finely chopped pecans
1 egg, beaten
Turbinado sugar, for sprinkling

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Instructions

In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), cream the butter, cream cheese, sugar and vanilla until light and fluffy, about 2 to 3minutes. Scrape down the sides and bottom of the bowl. Add the flour and salt, mixing until just combined. Remove the dough from the mixing bowl and transfer to a lightly floured work surface. Cut the dough into 2 equal pieces and shape each into a ball. Cover with plastic wrap and refrigerate for 30 minutes.
On a lightly floured work surface and working with one ball of dough at a time, roll the dough into a 9- or 10-inch circle. Spread 2 to 3 tablespoons of pumpkin butter on the surface of the dough, spreading almost to the edges. Sprinkle with 1/4 cup chopped pecans. Cut the circle into 12 wedges. Working with the wide edge of each piece of dough, roll the cookies up into a tight crescent shape. Transfer to a parchment-lined baking sheet. Repeat with the remaining dough and ingredients. Chill the cookies for 30 minutes, or up to overnight in the refrigerator.
Preheat the oven to 350°.
Brush each cookie with the egg wash and sprinkle generously with the turbinado sugar. Transfer to the oven and bake for 17 to 20 minutes, until the cookies are lightly golden brown. Transfer to a wire rack to cool completely.

Notes

Inspiration: Pumpkin Butter Rugelach Cookies on halfbakedharvest.com

Category: Cookies