Best 4 Pumpkin Rugelach With Cream Cheese Icing Recipes
Indulge in the delectable flavors of fall with our tantalizing Pumpkin Rugelach with Cream Cheese Icing. These crescent-shaped pastries are filled with a sweet and aromatic pumpkin filling, perfectly complemented by a rich and tangy cream cheese icing. With a flaky, buttery crust and a filling bursting with pumpkin spice, these rugelach are a true delight for the senses. Whether you're hosting a festive gathering or simply craving a sweet treat, this recipe is sure to impress. And if you're a fan of pumpkin-spiced goodies, don't miss out on our collection of pumpkin recipes, including our delectable Pumpkin Bars with Cream Cheese Frosting, Pumpkin Spice Muffins, and Pumpkin Cheesecake.
Let's cook with our recipes!
PUMPKIN GINGER RUGELACH
Flaky pastry crust with ginger and pumpkin pie spice flavored filling - these traditional Jewish Rugelach look impressive on a dessert platter and taste even better.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray large cookie sheet with cooking spray.
- Remove crust from pouch; unroll on work surface. In medium bowl, mix cream cheese, brown sugar and pumpkin pie spice with spoon until smooth. Spread mixture over crust to within 1/4 inch of edge. Sprinkle with pecans and ginger; press slightly into dough. Cut into 16 wedges. Roll up starting with wide end. Place point side down on cookie sheet.
- In small bowl, beat egg and milk; brush over tops of pastries. Sprinkle with cinnamon-sugar.
- Bake 25 to 30 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm or cool.
Nutrition Facts : Calories 130, Carbohydrate 11 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 100 mg
PUMPKIN RUGELACH WITH CREAM CHEESE ICING
This pumpkin rugelach recipe with a rich cream cheese icing is my twist on this classic pastry. The dough can be made ahead and refrigerated, which makes the recipe ideal for the busy holiday season. -Justine Duffy, Wooster, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter, cream cheese and salt until blended. Gradually beat in flour. Divide dough into 3 portions. Shape each into a disk; wrap and refrigerate 1 hour. , Preheat oven to 350°. In a small bowl, combine pumpkin, 3 tablespoons sugar, honey and vanilla. Mix cinnamon and remaining 1 cup sugar. On a lightly floured surface, roll each portion of dough into a 14-in. circle. Spread each with a third of the pumpkin mixture and sprinkle with 1/4 cup sugar mixture., Cut dough into 12 wedges. Roll up from wide ends; place 2 in. apart on parchment-lined baking sheets, point side down. Whisk together egg and milk; brush over pastries. Sprinkle with remaining sugar mixture., Bake until bottoms are browned , 18-22 minutes. Remove from pans to wire racks to cool completely. In a small bowl, beat icing ingredients; drizzle over pastries. Let stand until set.
Nutrition Facts : Calories 258 calories, Fat 17g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 154mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD'S BEST!)
After getting this recipe from a friend, I have made them over 100 times for family and friends and they are always a hit, especially around Halloween and Thanksgiving! As far as the spices go, less is more; this is not a full-on pumpkin pie or pumpkin bread/cake. They're light and moist cookies with a taste of fall in every bite!
Provided by Sabattis
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 36
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
- Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
- Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
- Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.
Nutrition Facts : Calories 152.3 calories, Carbohydrate 20.6 g, Cholesterol 24.7 mg, Fat 7.5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 4.7 g, Sodium 115 mg, Sugar 14.4 g
RUGELACH WITH CREAM CHEESE FILLING
I took a rugelach recipe and invented my own filling with cream cheese instead of fruit spread. It came out so tasty I had to share it!
Provided by Kasey
Categories Desserts Cookies Filled Cookie Recipes
Time 1h55m
Yield 32
Number Of Ingredients 10
Steps:
- Beat the margarine and 1 package of cream cheese with an electric mixer in a large bowl until smooth. Mix in the flour, 1/2 cup of sugar, and vanilla. Cover dough with plastic wrap and refrigerate. Mix 1 package of cream cheese with the remaining 1/2 cup of sugar, cinnamon, hot chocolate mix, and chocolate chips. Set aside.
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- Divide dough into four equal portions. Roll each portion of dough into a 10 to 12-inch circle on a lightly floured surface. Spread a thin layer of the chocolate filling on each circle. Cut each circle into 8 wedges. Roll each wedge, starting with the wide end. Place the cookie point-side down on the prepared baking sheet.
- Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 178.7 calories, Carbohydrate 17.4 g, Cholesterol 15.4 mg, Fat 11.2 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 4.4 g, Sodium 112.5 mg, Sugar 7.1 g
Tips for Making Perfect Pumpkin Rugelach with Cream Cheese Icing:
- Use fresh pumpkin puree: Fresh pumpkin puree will give your rugelach a more intense pumpkin flavor. To make your own pumpkin puree, simply roast a pumpkin until tender, then scoop out the flesh and puree it in a food processor.
- Chill the dough before baking: Chilling the dough before baking will help it to keep its shape and prevent it from spreading too much in the oven.
- Roll the dough out thinly: The thinner you roll out the dough, the flakier your rugelach will be. Be careful not to roll it out too thin, or it will become difficult to work with.
- Brush the dough with melted butter before adding the filling: This will help to keep the dough from becoming dry and brittle.
- Don't overfill the rugelach: If you overfill them, they will be difficult to roll up and they may burst open in the oven.
- Bake the rugelach until they are golden brown: The baking time will vary depending on the size of your rugelach, but they should be baked for about 15-20 minutes.
- Let the rugelach cool completely before icing them: This will help to prevent the icing from melting.
Conclusion:
Pumpkin rugelach with cream cheese icing is a delicious and festive treat that is perfect for fall gatherings. With its flaky pastry, creamy filling, and sweet icing, this dessert is sure to be a hit with everyone. So next time you're looking for a special treat, give this recipe a try!
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