Pumpkin Pecan Spice Rugelach
Today I’m partnering with Grain Foods Foundation to bring you a great recipe to add to your holiday baking roundup. I told the story of my first thanksgiving a few posts ago and how it totally failed, well the one thing that didn’t fail was the dessert. It was the first time I made rugelach and it was delicious, I guess I kind of forgot about it because I hadn’t made it in several years and remembered it a few weeks ago. Rugelach is a jewish pastry that is filled and rolled like a crescent roll, this version has a pumpkin pecan filling and is topped with cinnamon sugar after baking. Friends, Its really really good.
For the Dough
- 8 ounces (2 sticks) unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 1/2 cup sugar
- 3 large egg yolks
- 1 teaspoon pure vanilla extract
- Pinch of coarse salt
- 2 1/3 cups all-purpose flour, plus more for rolling out dough
For the Filling
- 1/2 cup pumpkin
- 1/4 cup chopped pecans
- 1/4 teaspoon cinnamon
- 1/4 brown sugar
- cinnamon sugar mixture
Make the Dough
Make the Filling
Assemble the Rugelach
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