Pumpkin Rugelach with Candied Pecans

Every year I make a fun new rugelach recipe. I have all sorts of different flavors and fillings. And this year, I am channeling all the fall vibes. Pumpkin rugelach is rolled with sweet candied pecans with warm flavors of cinnamon, cardamom and bright orange zest.

5 from 4 votes

Pumpkin rugelach are traditional Jewish cookies but with a fall twist of caramelized pecans, cinnamon and warm cardamom.

Prep Time30

Cook Time40

Dough Chilling20

Total Time1 30

Course: Brunch, Dessert

Cuisine: Jewish

Keyword: Jewish rugelach cookies, pumpkin rugelach

Servings: rugelach

Calories: 155kcal

Author: Samantha Ferraro

Cost: $15

Equipment

Ingredients

Dough

8 ounces cream cheese room temperature
½ pound unsalted butter room temperature
¼ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour + more for rolling

Filling

15 ounce can pumpkin puree
½ cup brown sugar
2 tablespoons orange zest
½ teaspoon cinnamon
½ teaspoon cardamom
Few grates of freshly grated nutmeg about ¼ tsp

Caramelized Pecans

8 ounces pecans
2 tablespoons unsalted butter
¼ cup brown sugar

Topping

1 egg whisked
½ cup white sugar
1 tablespoon cinnamon

US Customary - Metric

Instructions

Make the rugelach dough. Cream butter and cream cheese in stand mixer with a paddle attachment until creamy. Add sugar, salt and vanilla and mix well.
Add flour and mix until just combined. Dump the dough onto a well floured surface and roll into a ball. Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 20 minutes or in the freezer for 15 minutes.
While the dough is resting, make the caramelized pecans. In a large non-stick skillet, melt the butter and add the pecans and brown sugar. On medium heat, continue to toss the pecans evenly so they are all coated with the butter and sugar.
Transfer caramelized pecans onto a parchment lined baking sheet and allow to cool. Then finely chop pecans using a knife or food processor.
Make the pumpkin filling. To another bowl, the pumpkin puree, brown sugar, cinnamon, cardamom and orange zest.
Roll each dough ball to roll to about 9 inches in diameter, use a cheesecake pan or plate as a guide and cut a circle, saving the excess dough scraps to roll out.
Spread 2-3 tablespoons of pumpkin mixture onto the rugelach dough into an even thin layer.
Top with a 1-2 tablespoons of chopped caramelized pecans, using your hands to gently press down so the pecans stick to the mixture.
Cut the dough in half, then quarters, then into 8 triangles, like a pizza.
Roll each triangle from the outside-in and placing the pointy-end down onto a parchment lined cookie sheet. Brush each rugelach with egg wash and sprinkle with cinnamon sugar.
Bake pumpkin rugelach at 350 degrees Fahrenheit for about 20-22 minutes until lightly golden brown. Then let cool for at least 10 minutes before serving.

Notes

You may have leftover pecans, use for dessert or breakfast topping.
When you cut your dough circle, save the scraps to roll out another circle.
Take the time to refrigerate the rugelach dough before rolling so it hardens slightly, it can be too soft and sticky if you roll it out without chilling it.
Try not to overfill the rugelach with the fillings, which will make it harder to roll up and the filling may spill out.
Rugelach dough can be made ahead and frozen up to 2 weeks in advance.
baked rugelach will last in an airtight container for up to 5 days.

Nutrition