Pumpkin Rugelach
Pumpkin Rugelach is a delightful twist on the classic pastry, perfect for celebrating the flavors of fall. Featuring a tender, buttery cream cheese dough, these crescent-shaped treats are filled with a luscious blend of spiced pumpkin puree, brown sugar, and seasonal spices like cinnamon, nutmeg, and ginger. Chopped pecans add a satisfying crunch, while a finishing touch of egg wash and a sprinkle of granulated sugar ensures a golden, flaky crust. These bite-sized pastries make an irresistible addition to holiday dessert spreads or cozy autumn gatherings. With just over an hour of prep and baking time, Pumpkin Rugelach is a perfect homemade treat to savor warm or at room temperature. Ideal for those seeking pumpkin desserts, holiday baking ideas, or creative rugelach recipes, this treat will surely impress!
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Recipe Information
Ingredients
- 225 grams Cream cheese
- 225 grams Unsalted butter
- 250 grams All-purpose flour
- 0.5 teaspoons Salt
- 120 grams Canned pumpkin puree
- 80 grams Brown sugar
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
- 30 grams All-purpose flour (for rolling)
- 1 large Egg
- 15 ml Water
- 60 grams Chopped pecans
- 20 grams Granulated sugar
Instructions
In a large bowl, cream together the cream cheese and unsalted butter using an electric mixer until smooth and well combined.
Gradually add the all-purpose flour and salt to the mixture. Mix on low speed until a soft dough forms.
Divide the dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm.
In a small bowl, mix the pumpkin puree, brown sugar, cinnamon, nutmeg, and ginger until smooth. Set aside.
Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out one portion of the chilled dough into a circle approximately 30 cm (12 inches) in diameter.
Spread half of the pumpkin mixture evenly over the rolled-out dough, leaving 1 cm (1/2 inch) border around the edges.
Sprinkle half of the chopped pecans evenly over the pumpkin filling.
Using a sharp knife or pizza cutter, slice the dough into 16 equal wedges (like a pizza).
Starting at the wide end, roll up each wedge tightly towards the point to form a crescent-shaped pastry.
Place the rolled rugelach, point-side down, onto the prepared baking sheets, spacing them about 2 cm apart.
Repeat with the second portion of dough and the remaining filling and pecans.
In a small bowl, beat the egg with the water to create an egg wash. Brush the tops of the rugelach with the egg wash and sprinkle with granulated sugar.
Bake the rugelach in the preheated oven for 20-25 minutes, or until golden brown.
Allow the rugelach to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve the rugelach warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.6 g | 420% | |
| Saturated Fat | 165.2 g | 826% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 947 mg | 316% | |
| Sodium | 892 mg | 39% | |
| Total Carbohydrate | 345.4 g | 126% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 113.1 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 499 mg | 38% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1323 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
