Pumpkin Rugelach with Cream Cheese Icing

facebooktwitterPinterestEmail

  • Rate
  • Comment
  • Save
  • Sharefacebook twitter PinterestEmail
  • Print

  • 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 in plastic. 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 1/3 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 cookies. 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.

    Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.


    Source: Read Full Article