Pumpkin Pie Rugelach Recipe

Name: Pumpkin Pie Rugelach Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 195 min
Yield: 30 cookies
Ingredients: 2 cups all purpose flour; 4 tablespoons sugar; 2 teaspoons cinnamon; 1 teaspoon nutmeg; 1/4 teaspoon cloves; 1/4 teaspoon ginger; 1/4 teaspoon allspice; 1/2 teaspoon kosher salt; 16 tablespoons (2 sticks) unsalted butter, cut into large chunks (see note); 8 ounces cream cheese, cut into large chunks (see note); 1 cup pumpkin butter; 4 tablespoons finely chopped walnuts; 1 egg beaten with 1 teaspoon water; Sugar

In this Thanksgivingukkah twist on rugelach, the traditional flakey cream cheese dough is flavored with pumpkin pie spices and rolled around a sweet pumpkin butter filling.

Note: For the flakiest dough, follow Dorie Greenspan's technique and use cool butter and cream cheese. Take them out of the fridge only 5-10 minutes before using.

Pumpkin Pie Rugelach Recipe

Prep 20 mins

Cook 25 mins

Active 20 mins

Chilling Time 2 hrs 30 mins

Total 3 hrs 15 mins

Makes 30 cookies

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For the Crust

2 cups all purpose flour
4 tablespoons sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1/4 teaspoon allspice
1/2 teaspoon kosher salt
16 tablespoons (2 sticks) unsalted butter, cut into large chunks (see note)
8 ounces cream cheese, cut into large chunks (see note)

For Assembly

1 cup pumpkin butter
4 tablespoons finely chopped walnuts
1 egg beaten with 1 teaspoon water
Sugar

Make Dough: In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, ginger, allspice, and salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and cream cheese just until smooth. Add dry ingredients and mix just until mixture forms large curds and holds together when pressed between your fingers. Take dough out of mixer, divide in two pieces, wrap each in plastic wrap, and chill for 2 hours.
Assemble: Lightly flour a clean work surface. Roll one piece of dough out to be 1/4-inch thick, about an 9- by 13- inch rectangle. Spread dough with 1/2 cup pumpkin butter then sprinkle with 2 tablespoons walnuts. Roll dough up, jelly-roll style, into a long log. Cut log into 1-inch wide pieces and transfer pieces to a baking sheet. Repeat with remaining dough. Cover each baking sheet lightly with plastic wrap and chill cookies for 30 minutes.
Preheat oven to 350°F. Brush the top of each cookie with egg wash and sprinkle generously with sugar. Bake until golden and puffed, about 25 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.

Special equipment

stand mixer, baking sheets, parchment paper, rolling pin

This Recipe Appears In

Cookie Monster: Pumpkin Pie Rugelach

Nutrition Facts (per serving)
4153	Calories
290g	Fat
350g	Carbs
55g	Protein

Nutrition Facts
Amount per serving
Calories	4153
% Daily Value*
Total Fat 290g	372%
Saturated Fat 165g	824%
Cholesterol 901mg	300%
Sodium 1458mg	63%
Total Carbohydrate 350g	127%
Dietary Fiber 18g	66%
Total Sugars 135g
Protein 55g
Vitamin C 9mg	44%
Calcium 497mg	38%
Iron 17mg	95%
Potassium 1296mg	28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.