I love the combination of chocolate and pumpkin together. So when I was trying to think of an update to a traditional cookie, my mind went right to these flavors, which brings me to this recipe for Chocolate Pumpkin Rugelach.
Rugelach are the perfect cookies for this combo. Traditional rugelach uses an apricot spread that is sprinkled with cinnamon sugar, walnuts, and raisins, and then rolled into a spiral. The pumpkin butter takes the place of the apricot spread, and mini chocolate chips are substituted in for the walnuts and raisins.
I based this recipe off the recipe I used in my Apricot and Raisin Rugelach post last month, based off a recipe from American Cookie: The Snaps, Drops, Jumbles, Tea Cakes, Bars & Brownies That We Have Loved for Generations
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Ingredients:
Dough:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 8 oz cream cheese, at room temperature
- 1/2 teaspoon salt
- 2 cups all purpose flour, plus more for rolling the dough
Pumpkin Butter:
- 1 (15 oz) can pumpkin puree
- 1/3 cup light brown sugar, firmly packed
- 2 tablespoons maple syrup
- 1/4 cup water
- the juice of 1 lemon
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
Filling:
- 2 teaspoons ground cinnamon (or pumpkin pie spice if you have it)
- 1/3 cup granulated sugar
- 1 (10 oz) bag mini chocolate chips
- 1 cup pumpkin butter (recipe above)
Egg Wash:
- 1 large egg white
- 1 teaspoon water
You need to make the dough ahead of time. Add the softened butter and cream cheese to a large bowl and beat with an electric mixer on low speed until smooth, about 1 minute.
Add the salt and 2 cups flour, beating on low speed until the dough just comes together. Scrape down the sides of the bowl with a rubber spatula.
Add flour to your hands and work the dough until all of the ingredients are well combined. Roll the dough into a ball and divide it into three sections. Wrap each section in plastic wrap and press down on the dough slightly. Refrigerate the dough overnight.
You can make the pumpkin butter the night before too if you’d prefer. This can also be made the morning of. To make the pumpkin butter, add the pumpkin puree, brown sugar, maple syrup, water, lemon juice, cinnamon, nutmeg, ginger, and salt to a pot over medium high heat.
Bring to a boil, then reduce heat to medium low and simmer. Cook for 20 to 25 minutes, stirring occasionally. Remove from heat and let cool.
When ready to bake, place the rack in the center of the oven and preheat the oven to 350 degrees F.
Whisk together the ground cinnamon and sugar in a small bowl.
On a well floured surface, unwrap one of the balls of dough, keeping the other balls of dough in the fridge until ready to use. Using a floured rolling pin, create a 12″ circle with the dough (it doesn’t have to be a perfect circle.)
Spread 1/3 cup pumpkin butter evenly over the dough, all the way to the edges.
Then sprinkle one-third of the cinnamon-sugar mixture over the pumpkin butter, followed by 1/3 of the mini chocolate chips.
Use a pizza cutter or knife to cut the dough into 12 even wedges.
Starting from the outside, tightly roll the wedge inward to the tip. Transfer the pastries to a prepared baking sheet with the tip tucked under.
For the egg wash, combine the egg white and water in a small bowl. Lightly brush each pastry with the egg wash, and add the pan to the oven.
Bake the pastries until the sides are golden brown, 20 to 25 minutes. Transfer the pastries to a wire rack and cool for at least 5 minutes before serving.
Repeat with the remaining dough and filling.
You can store the rugelach covered at room temperature for up to 3 days or freeze in a zipper-lock bag for up to 3 months.
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 8 oz cream cheese, at room temperature
- 1/2 teaspoon salt
- 2 cups all purpose flour, plus more for rolling the dough
- 1 (15 oz) can pumpkin puree
- 1/3 cup light brown sugar, firmly packed
- 2 tablespoons maple syrup
- 1/4 cup water
- the juice of 1 lemon
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 2 teaspoons ground cinnamon (or pumpkin pie spice if you have it)
- 1/3 cup granulated sugar
- 1 (10 oz) bag mini chocolate chips
- 1 cup pumpkin butter (recipe above)
- 1 large egg white
- 1 teaspoon water
Instructions
- You need to make the dough ahead of time. Add the softened butter and cream cheese to a large bowl and beat with an electric mixer on low speed until smooth, about 1 minute.
- Add the salt and 2 cups flour, beating on low speed until the dough just comes together. Scrape down the sides of the bowl with a rubber spatula.
- Add flour to your hands and work the dough until all of the ingredients are well combined. Roll the dough into a ball and divide it into three sections. Wrap each section in plastic wrap and press down on the dough slightly. Refrigerate the dough overnight.
- You can make the pumpkin butter the night before too if you’d prefer. This can also be made the morning of. To make the pumpkin butter, add the pumpkin puree, brown sugar, maple syrup, water, lemon juice, cinnamon, nutmeg, ginger, and salt to a pot over medium high heat.
- Bring to a boil, then reduce heat to medium low and simmer. Cook for 20 to 25 minutes, stirring occasionally. Remove from heat and let cool.
- When ready to bake, place the rack in the center of the oven and preheat the oven to 350 degrees F.
- Whisk together the ground cinnamon and sugar in a small bowl.
- On a well floured surface, unwrap one of the balls of dough, keeping the other balls of dough in the fridge until ready to use. Using a floured rolling pin, create a 12″ circle with the dough (it doesn’t have to be a perfect circle.)
- Spread 1/3 cup pumpkin butter evenly over the dough, all the way to the edges.
- Then sprinkle one-third of the cinnamon-sugar mixture over the pumpkin butter, followed by 1/3 of the mini chocolate chips.
- Use a pizza cutter or knife to cut the dough into 12 even wedges.
- Starting from the outside, tightly roll the wedge inward to the tip. Transfer the pastries to a prepared baking sheet with the tip tucked under.
- For the egg wash, combine the egg white and water in a small bowl. Lightly brush each pastry with the egg wash, and add the pan to the oven.
- Bake the pastries until the sides are golden brown, 20 to 25 minutes. Transfer the pastries to a wire rack and cool for at least 5 minutes before serving.
- Repeat with the remaining dough and filling.
- You can store the rugelach covered at room temperature for up to 3 days or freeze in a zipper-lock bag for up to 3 months.
What do you think?