Pumpkin Pie Rugelach Recipe Recipe

Name: Pumpkin Pie Rugelach Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
: In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, ginger, allspice, and salt; set aside.
2
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.
3
: 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.
4
Preheat oven to 350u00b0F. 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.

1419

kcal

Calories

123

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups all purpose flour, 4 tablespoons sugar, 2 teaspoons cinnamon, 1 teaspoon nutmeg, and more.

Yes, Pumpkin Pie Rugelach Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pie Rugelach Recipe

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