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It’s Friday, and we’re celebrating with these Pumpkin Butter Rugelach Cookies.
Is anyone else so very excited for this weekend? I feel like most of you are probably celebrating Halloween this weekend since the holiday falls on a Tuesday this year, am I right? If so you guys have to tell me what your plans are and what you are up to. For some reason I’ve never been the best at planning out a super fun Halloween. I love the holiday, but I never go to any parties and instead stay home and watch all the Halloween movies. It’s the homebody in me, it drags me back in every single time.
I swear, one of these years I am actually going to host a fun Halloween party…thoughts?
So, no Halloween plans for this weekend (all-though I hope to figure something fun out to do), but my goal is to take Asher trick-or-treating on Tuesday. She is getting so big that I know that soon she won’t want to go trick-or-treating with her big sister anymore, so trying to take advantage of these times while I can. Plus, my younger brother Red is home for a couple of days and I am going to try to get him to come a long with us. He’s now seventeen, so you know how that goes, BUT he has a pretty good attitude when it comes to hanging out with his two favorite sisters.
Nope, not happening…just found out Red heads back to Europe on Monday.
Anyway, I’m excited to be ending the week with a productive five days under my belt. I was so happy to be feeling back to my normal, energetic self this week. I am also so happy to be excited about everything I’m working on.
Ever since I made these cookies earlier in the week and have been obsessing over them for the last few days. Normally I’m all about a chocolate cookie, but oh my gosh, these pumpkin cookies are so good. Think of a buttery, flakey cookie and add sweet, cinnamon filled pumpkin butter, toasted pecans, and an extra sprinkle of coarse sugar for sweetness.
The best.
If you guys are unfamiliar with Rugelach Cookies, they are cookies made from a base cookie dough of cream cheese and butter. The dough traditionally gets wrapped around a cinnamon, walnut, and raisin filling. I’m not someone who loves raisins, so I’ve never really had the desire to make these cookies, but then I thought, what if I switched out the filling?
In came the pumpkin butter, aka cinnamon sugar pumpkin jam/spread/filling, aka deliciousness.
Instead of using the traditional filling ingredients, I swapped them out and spread the dough with pumpkin butter, topped with chopped nuts, and finished each cookie with a dusting of cinnamon sugar.
The results? Basically pumpkin pie, but in cookie form, and maybe even more delicious thanks to the cream cheese dough, which in my opinion wins out over a traditional pie crust. Plus, hand-held cookies are just the best, but stopping at one?
Yeah, that’s not even a thing.
For the cookie filling, I made my own homemade pumpkin butter, but if you wanted to make the recipe go a little quicker, you can certainly use a store-bought pumpkin butter. I know that Trader Joe’s sells one that people love.
As for the nuts, I used a mix of pecans and hazelnuts in my cookies. I couldn’t decide which I liked better (both are delicious), so feel free to use whatever nut, or nut combo, that you love.
One important thing though, you can’t skip that final dusting of cinnamon sugar just before the cookies get baked. Not only does it make them pretty, but it gives these cookies that extra special touch, which I think is always nice when it comes to desserts.
To sum things up real fast, these cookies are flakey, buttery, filled with cinnamon and pumpkin flavors, sweet, but not over powering, and delicious! They’re the perfect cookie to have alongside a cup of hot coffee or served after dinner…and yes, they’d be great addition to your Thanksgiving menu as well. Obviously.
Oh, and I’d even go so far as to suggest handing these out to trick-or-treaters on Tuesday, but let’s be real, why would you want to share these cookies? Plus, I know that kind of thing doesn’t fly any more.
Pumpkin Butter Rugelach Cookies
Servings: 48 cookies
Calories Per Serving: 99 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 sticks ( 1 cup) unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 cups all-purpose flour
Pumpkin Butter
- 1 (15 ounce) can pumpkin puree
- 1/3 cup light brown sugar
- 2 tablespoons real maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 cup pecans or walnuts, finely chopped
- 1 egg, beaten
- coarse sugar, for sprinkling
Instructions
- 1. In a large mixing bowl, cream together the butter, cream cheese, sugar, and vanilla until light and fluffy, 2-3 minutes. Add the flour and salt, beating until combined. The dough will be wet.2. Dump the dough out onto a well floured counter and shape into a ball. Cut into 4 equal pieces. Cover with plastic wrap and refrigerate 30 minutes. 3. Meanwhile, make the pumpkin butter. In a medium sauce pan, combine the pumpkin, brown sugar, maple, pumpkin pie spice, and cinnamon. Bring to a gentle boil over medium heat. Cook, stirring often until the pumpkin thickens slightly, but is spreadable, about 10-20 minutes. Let cool (the pumpkin butter will thicken as it cools). Any leftovers can be kept in the fridge for up to 2 weeks.4. On a well floured counter, roll each ball of dough out into a 9-inch circle. Spread 2 tablespoons of pumpkin butter over the dough and then sprinkle with 1/4 cup nuts. Gently press the nuts into the dough. Cut the circle into 12 wedges (see above photo). Working with the wide edge, roll the cookies up into a crescent and place on a parchment lined baking sheet. Repeat with the remaining dough. Chill the cookies for 15 minutes in the freezer or up to overnight in the fridge.5. Preheat the oven to 350 degrees F.6. Brush each cookie with the beaten egg and then sprinkle with coarse sugar. Transfer to the oven and bake for 15-20 minutes, until lightly golden brown. Transfer to a wire rack to cool completely or enjoy warm with a dusting of powdered sugar.
Notes
*Rugelach dough adapted from Food Network.Â
ps. the fine print – this recipe actually makes a lot of cookies…just perfect for holiday gifting.
Wow!!!This pumpkin butter cookies looks and sounds ah-mazing!!! ….Thanks for sharing!
Thank you Aria!
Hey Tieghan,
These cookies look beautiful and made me smile when I saw them this morning. I can’t wait to make some for my mom with I visit this fall (maybe for Thanksgiving or over winter break)! I’m also staying in for Halloween and don’t get trick or treaters, but it’s nice to be a homebody when it’s somewhat cold out. 😉 I hope you have a wonderful time with Asher! And I hope she enjoys her Halloween (maybe you can bake more cookies this weekend and she can bring them to school next week?). Either way, I hope you’re staying warm and having a lovely night!
Hi! That sounds amazing, I hope you and your mom love these Kristin! I am sure me and Asher will have a lot of fun! I hope you’re staying warm as well!
They look great. Now I want to prepare the next recipe from you
Great! I hope you love these!
OMG!! I saw these posted on Instagram and couldn’t wait for you to share the details. I’m always making these for Christmas every year (apricot and almond paste with walnuts) and they disappear so fast. SO to see these with pumpkin butter (I’m always asking you for pumpkin butter recipes every fall), cannot wait to make these!
Is Merle going trick-or-treating with you guys? He would look so adorable dressed as Harry Potter…..look at this costume: https://www.etsy.com/listing/87991848/harry-potter-dog-costume-halloween-dog?gpla=1&gao=1&utm_campaign=shopping_us_HenryandCoPets_sfc_osa&utm_medium=cpc&utm_source=google&utm_custom1=0&utm_content=5672006&gclid=EAIaIQobChMIio-C65WR1wIVBgeGCh2srQUoEAYYASABEgKyKfD_BwE
I hope you love these Penny! I kept seeing your comments about pumpkin butter, I had to make something with it! ? Also, that costume is too cute!!
Hi! I love rugelach!! This looks so good. I’ve seen chocolate rugelach in bakeries and they taste amazing.
Perfect! I hope you love these!
Also- will they freeze well until December?
I have not tried freezing them, but I think if you freeze them unbaked they should keep great! I am not sure about freezing then after baking. Sorry I could not help more!
Hi Juliet,
We freeze rugelach all the time and they keep perfectly! Make sure to wrap them well in an airtight container so they don’t get any freezer smells/burns!
Hey there-
Do you think you could substitute apple butter for the pumpkin butter? I have some made from your crockpot recipe. If so, how much would you use? One cup? Thank you!
HI! yes, I think apple butter would be delicious! I’d use and equal amount for the pumpkin butter. Please let me know if you have any other questions. Hope you love this recipe! 🙂
Rugelach is a favorite of mine. There really are many fillings that can be used. One favorite is raspberry, chocolate and finely grated roasted walnuts. A final dusting of vanilla sugar…good eating. I look forward to making these. Thanks for the recipe for pumpkin butter…I usually buy a jar but this looks much better. I know these will be delicious.
Thank you Joyce!! I hope you love these!
I’m all about chocolate but lately I’ve been craving something else.. And this is perfect!!! I love rugelach but never made my own besides using up leftover pie crust with cinnamon sugar. We don’t have any Halloween plans for this weekend but our town has a Halloween parade on Tuesday so we’re excited for that!
I am sure the Halloween parade will be a blast Amy! I hope you love these cookies thank you!
I pulled up your Website today to find a good pumpkin loaf to make today but was immediately distracted by both the title and beautiful photos of these cookies! Rugelach is a thing in my husband’s family, and he’ll be so excited to come home from a business trip to these. Thank you!!!
Perfect timing! I hope you love these Robin!
These look scrumptious! We love Rugelach and look forward to trying this recipe with the pumpkin butter. I’ve made the traditional poppy seed ones and the walnut sugar filling ones.
Do you have any idea how long these keep? Would love to make them in advance for Thanksgiving but the ones I’ve made before tend to harden over a period of time. Hoping these don’t.
Hi Rose! I would say 1-2 days before they start getting hard. You can also make the cookies, keep them in the fridge for up to 2 days, and then bake just before serving. Please let me know if you have any other questions. Hope you love this recipe! 🙂
I’m happy to hear that you’re feeling better, hope your headaches won’t come back any time soon. And do not worry, having no plan is also a kind of plan ?? In fact, watching movies, hanging out with little sis, that sounds great!
Back to the topic: Yay, I’ve guessed it right yesterday, you WERE giving us a hint on pumpkin! ??
Cinnamon, pumpkin and nuts? All in one cookie? Ooooh, yeah, please! I’m really into that! This is always a lovely and non-dissapointing combination. Great treat not only for Thanksgiving, but all the year round. And I just as you do not like raisins very much, I prefer loads of nuts! The more the better! ?
I hope you will have a wonderful weekend, I’m sure you will find something enjoyable. Say hello to Asher from me, she is a cutie ?
Take care!
||Jar||
Thank you so much! Totally hoping they will not come back haha. So happy you’re into these cookies, I was so excited to post these! Thank you again and I will be sure to tell Asher hi!
Oooooooh I really wanna bake these!!!
https://bloglairdutemps.blogspot.pt/
You totally should! Thanks Ruth!
Another awesome recipe (of course)! My Halloween plans = hosting and baking for my annual Halloween party; and it’s also my oldest brother’s birthday and one of my sisters-in-law’s birthdays. Celebrating all around 🙂 Happy weekend to you, Tieghan!
That is so great! Happy Birthday to them, I hope you have a great time!
You already got me hooked on apple butter,but now, I think pumpkin butter is going to become my newest obsession. Can’t wait to bake these.
Woo I hope you love this just as much! Thanks Pika!