Pumpkin Butter Rugelach Cookies

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It’s Friday, and we’re celebrating with these Pumpkin Butter Rugelach Cookies.

Prep Time 20 minutes | Cook Time 30 minutes | Total Time 50 minutes Servings 48 cookies | Calories 98 kcal



  • 2 sticks ( 1 cup) unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 cups all-purpose flour

Pumpkin Butter

  • 1 (15 ounce) can pumpkin puree
  • 1/3 cup light brown sugar
  • 2 tablespoons real maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 cup pecans or walnuts, finely chopped
  • 1 egg, beaten
  • coarse sugar, for sprinkling


  • 1. In a large mixing bowl, cream together the butter, cream cheese, sugar, and vanilla until light and fluffy, 2-3 minutes. Add the flour and salt, beating until combined. The dough will be wet.
  • 2. Dump the dough out onto a well floured counter and shape into a ball. Cut into 4 equal pieces. Cover with plastic wrap and refrigerate 30 minutes. 
  • 3. Meanwhile, make the pumpkin butter. In a medium sauce pan, combine the pumpkin, brown sugar, maple, pumpkin pie spice, and cinnamon. Bring to a gentle boil over medium heat. Cook, stirring often until the pumpkin thickens slightly, but is spreadable, about 10-20 minutes. Let cool (the pumpkin butter will thicken as it cools). Any leftovers can be kept in the fridge for up to 2 weeks.
  • 4. On a well floured counter, roll each ball of dough out into a 9-inch circle. Spread 2 tablespoons of pumpkin butter over the dough and then sprinkle with 1/4 cup nuts. Gently press the nuts into the dough. Cut the circle into 12 wedges (see above photo). Working with the wide edge, roll the cookies up into a crescent and place on a parchment lined baking sheet. Repeat with the remaining dough. Chill the cookies for 15 minutes in the freezer or up to overnight in the fridge.
  • 5. Preheat the oven to 350 degrees F.6. Brush each cookie with the beaten egg and then sprinkle with coarse sugar. Transfer to the oven and bake for 15-20 minutes, until lightly golden brown. Transfer to a wire rack to cool completely or enjoy warm with a dusting of powdered sugar. 

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