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Pumpkin Rugelach with Cream Cheese Icing

This pumpkin rugelach recipe with a rich cream cheese icing is my twist on this classic pastry. The dough can be made ahead and refrigerated, which makes the recipe ideal for the busy holiday season. —Justine Duffy, Wooster, Ohio
  • Total Time
    Prep: 40 min. + chilling Bake: 20 min./batch + cooling
  • Makes
    3 dozen

Ingredients

  • 2 cups butter, softened
  • 12 ounces cream cheese, softened
  • 1/8 teaspoon salt
  • 3-3/4 cups all-purpose flour
  • 1 can (15 ounces) pumpkin
  • 3 tablespoons plus 1 cup sugar, divided
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 4-1/2 teaspoons ground cinnamon
  • 1 large egg
  • 1 tablespoon 2% milk
  • ICING:
  • 12 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 2/3 cup 2% milk
  • 1 teaspoon vanilla extract

Directions

  • In a large bowl, cream butter, cream cheese and salt until blended. Gradually beat in flour. Divide dough into 3 portions. Shape each into a disk; wrap and refrigerate 1 hour.
  • Preheat oven to 350°. In a small bowl, combine pumpkin, 3 tablespoons sugar, honey and vanilla. Mix cinnamon and remaining 1 cup sugar. On a lightly floured surface, roll each portion of dough into a 14-in. circle. Spread each with a third of the pumpkin mixture and sprinkle with 1/4 cup sugar mixture.
  • Cut dough into 12 wedges. Roll up from wide ends; place 2 in. apart on parchment-lined baking sheets, point side down. Whisk together egg and milk; brush over pastries. Sprinkle with remaining sugar mixture.
  • Bake until bottoms are browned , 18-22 minutes. Remove from pans to wire racks to cool completely. In a small bowl, beat icing ingredients; drizzle over pastries. Let stand until set.
Nutrition Facts
1 cookie: 258 calories, 17g fat (10g saturated fat), 52mg cholesterol, 154mg sodium, 24g carbohydrate (13g sugars, 1g fiber), 3g protein.
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