Here, the classic rugelach cookie gets dressed for autumn! Light and tangy cream cheese dough is a perfect foil for a sweet-and-spicy pumpkin filling, and toasted pecans provide just the right amount of crunch.
- 4 oz. cream cheese, cubed
- 4 oz. butter, cubed
- 1 cup all-purpose flour
- 1 tsp. sugar
- Pinch salt
- 1/2 cup pumpkin butter
- 1 tbsp. sugar
- 1 tbsp. brown sugar
- 1/2 tsp. cinnamon
- 1/4 cup finely chopped toasted pecans
- 1 large egg beaten with 1 tsp. cold water
- Turbinado or decorating sugar
- Preheat oven to 350 F.
- In the bowl of a food processor, combine cream cheese, butter, flour, 1 tsp. sugar, and salt. Process until large crumbs form and just cling together. Remove dough from processor and place on lightly floured work surface. Gather into two balls and form into disks. Wrap separately and refrigerate for at least 2 hours or overnight.
- Lightly flour work surface. Roll out dough to an 11-inch circle. Spread a thin layer of pumpkin butter (about 1/4 cup) over the pastry circle. Combine 1 tbsp. sugar with 1 tbsp. brown sugar and cinnamon and sprinkle half of this mixture over the pumpkin butter. Sprinkle 2 tbsp. of the pecans over this mixture.
- Use a pastry wheel or a pizza cutter to cut the pastry circle into 16 wedges. Starting at the base of each wedge, roll up the wedge to form a crescent. Arrange crescents on parchment-lined baking sheets, making sure to tuck the points in the center of each crescent underneath to prevent the rugelach from unrolling. Refrigerate for 30 minutes.
- Brush refrigerated crescents with egg wash and sprinkle with turbinado sugar. Bake at 350 F for 20 to 25 minutes, until the pastries are puffed and golden brown. Let cool on rack.
Serve these with afternoon tea, coffee, or mulled cider to drive away the chill on a fall afternoon.