In this Thanksgivingukkah twist on rugelach, the traditional flakey cream cheese dough is flavored with pumpkin pie spices and rolled around a sweet pumpkin butter filling.
Note: For the flakiest dough, follow Dorie Greenspan's technique and use cool butter and cream cheese. Take them out of the fridge only 5-10 minutes before using.
Read more: Cookie Monster: Pumpkin Pie Rugelach
- Yield:makes about 30 cookies
- Active time: 20 minutes
- Total time:3 hours 20 minutes
- For the Crust
- 2 cups all purpose flour
- 4 tablespoons sugar
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
- 1/2 teaspoon kosher salt
- 16 tablespoons (2 sticks) unsalted butter, cut into large chunks (see note)
- 8 ounces cream cheese, cut into large chunks (see note)
- For Assembly
- 1 cup pumpkin butter
- 4 tablespoons finely chopped walnuts
- 1 egg beaten with 1 teaspoon water
Make Dough: In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, ginger, allspice, and salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and cream cheese just until smooth. Add dry ingredients and mix just until mixture forms large curds and holds together when pressed between your fingers. Take dough out of mixer, divide in two pieces, wrap each in plastic wrap, and chill for 2 hours.
Assemble: Lightly flour a clean work surface. Roll one piece of dough out to be 1/4-inch thick, about an 9- by 13- inch rectangle. Spread dough with 1/2 cup pumpkin butter then sprinkle with 2 tablespoons walnuts. Roll dough up, jelly-roll style, into a long log. Cut log into 1-inch wide pieces and transfer pieces to a baking sheet. Repeat with remaining dough. Cover each baking sheet lightly with plastic wrap and chill cookies for 30 minutes.
Preheat oven to 350°F. Brush the top of each cookie with egg wash and sprinkle generously with sugar. Bake until golden and puffed, about 25 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.