Pumpkin Butter Rugelach Cookies.
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
- 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
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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.
Source
Original recipe: View Original