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
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