Pumpkin Rugelach

Pumpkin Rugelach Recipe: A Delicious Twist on a Classic Treat
Looking for a unique and delicious dessert to serve at your next gathering? Look no further than this recipe for Pumpkin Rugelach! This tasty treat combines the classic flavors of rugelach with the rich, creamy taste of pumpkin for a dessert that is sure to impress.

Ingredients:

- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1/2 cup pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 cup chopped pecans
- 1/2 cup raisins

Instructions:

1. In a large bowl, whisk together the flour and salt. Add the butter and cream cheese, and mix until the dough comes together.
2. Divide the dough into four equal pieces, and shape each piece into a disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 350 degrees F.
4. In a medium bowl, mix together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and cloves.
5. On a lightly floured surface, roll out each disk of dough into a circle about 1/8 inch thick.
6. Spread the pumpkin mixture evenly over each circle of dough, leaving a 1/2-inch border around the edges.
7. Sprinkle the chopped pecans and raisins over the pumpkin mixture.
8. Using a sharp knife or pizza cutter, cut each circle of dough into 12 wedges.
9. Starting at the wide end of each wedge, roll up the dough tightly, and place the rugelach on a baking sheet lined with parchment paper.
10. Bake for 20-25 minutes, or until the rugelach are golden brown.
11. Let the rugelach cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Appearance and Taste:
These Pumpkin Rugelach are a beautiful golden brown color and have a flaky, buttery texture. The filling is rich and creamy, with a perfect balance of pumpkin and warm spices. The chopped pecans and raisins add a nice crunch and sweetness to the rugelach.

Cooking Tips:

- Make sure your butter and cream cheese are softened before mixing the dough.
- Refrigerate the dough for at least 30 minutes before rolling it out to make it easier to work with.
- Use a sharp knife or pizza cutter to cut the dough into wedges for even, clean cuts.
- Let the rugelach cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Type of Dish: Dessert, Pastry
Main Ingredients: Pumpkin, Pecans, Raisins