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
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