Pumpkin Butter Rugelach Cookies
Think of a buttery, flakey cookie and add sweet, cinnamon filled pumpkin butter, toasted pecans, and an extra sprinkle of coarse sugar for sweetness!
Servings: 48 cookies
Calories: 99kcal
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.
Nutrition
Calories: 99kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 30mg | Potassium: 45mg | Sugar: 3g | Vitamin A: 1565IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 0.5mg