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.
Pumpkin Rugelach: Perfect Fall Treat
Traditionally, rugelach is rolled with a thin layer of jam and a nut mixture. And really, the flavorings and fillings are endless. I've made so many different rugelach such as a savory herb and cheese rugelach or ones filled with rosemary and fig jam.
For this fall inspired rugelach, I spread the dough with a thin layer of cinnamon and cardamom spiced pumpkin and topped with a layer of caramelized pecans.
Once the rugelach cookies are rolled up, they are all finished with a dusting of cinnamon sugar.
What is Rugelach?
Rugelach is a traditional Jewish cookie that looks like a mini crescent.
It's usually stuffed with fruit preserves and nuts and the dough has a cream cheese base in it, making it so creamy and decadent. Rugelach is my famous cookie and in fact, my cherry pistachio rugelach
was deemed " Best holiday cookie" by the L.A. Times!
How to Make Pumpkin Rugelach: Step by Step
- Cream butter and cream cheese in stand mixer with a paddle attachment until creamy. Add sugar, salt and vanilla and mix until creamy.
2. 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.
3. 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, about 5 minutes.
4. Transfer the caramelized pecans onto a parchment paper lined baking sheet and allow to cool. Once they are cool enough to handle, chop the candied pecans very finely, using a knife or food processor.
5. In a separate bowl, mix the pumpkin puree, brown sugar, orange zest, cinnamon and cardamom together.
6. Take one dough-ball out of fridge (leaving others chilled until ready to use) and on a well-floured surface, roll to about 9 inches in diameter. If you have a round cheesecake pan or any 9-10 inch plate, use that as a guide to cut a circle and save the excess dough to use again.
7. Spread 2-3 tablespoons of the pumpkin mixture onto the dough in en even thin layer. Then scatter the caramelized chopped pecans on top, gently pressing press down on the pecans so it sticks.
8) Using a very sharp knife or pizza cutter (my personal trick), cut the dough in half, then in quarters, then into 8 triangles.
9. Take one of the rugelach triangles and roll from the outside-in, allowing the point to rest on the bottom.
10. Once all of the pumpkin rugelach are rolled up, place the rugelach on a parchment lined cookie sheet, pointy-side down and brush with egg wash and sprinkle with cinnamon sugar.
11. Bake pumpkin rugelach at 350 degrees Fahrenheit for about 20-22 minutes until lightly golden brown. Allow rugelach to cool for at least 10 minutes before serving.
A Few Rugelach Making Tips:
- 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.
More Rugelach Recipes to Try:
- Savory Herb and Cheese Rugelach
- Sticky Cinnamon Bun Rugelach
- Rosemary and Fig Rugelach
- Chocolate Raspberry Walnut Rugelach
Pumpkin Rugelach with Candied Pecans
LittleFerraroKitchen.com
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
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
This post was originally published in September, 2013 and updated September 2022 with updated photos and clearer instructions.
Kim Schneider says
I made these today to send out as Christmas gifts. They turned out fantastic!
Samantha says
Yay that makes me so happy!! I'll be making them again this year too...Happy Holidays!
Samantha says
PS...if you have pics, I'd love to share them on my page! Thanks 🙂