I may be the last one to jump on the Thanksgivukkah train, but there was no way it was going to pull out of the station without me aboard. What a fun challenge to create a hybrid Thanksgiving/Chanukkah treat. Since the first night of Chanukkah falls on Thanksgiving, these will be on the table for the first and last time for 77,000 years!  A once-in-a-lifetime blog post opportunity. Meet these Pumpkin Pie Rugelach.

I make my pumpkin pies with homemade puree, but I was fresh out, and at this time of year, there was not a sugar pumpkin left in sight anywhere.  So I caved and bought the can. And you know what? It wasn’t so bad.

Like Thanksgivukkah, these Pumpkin Pie Rugelach are a mish-mash of a few recipes together. I adapted a rugelach dough recipe from King Arthur Flour. The filling was from McCormick Gourmet, also adapted. Then I threw some butter, brown sugar, and chopped pepitas in a frying pan and sprinkled them in before I rolled up the rugelach.

The Pumpkin Pie Rugelach are good and tasty, but not like wow. However, in hindsight, I would have put some sugar in the dough. Then drizzled some chocolate glaze over the finished product. The flavor got better when they sat for a few days. However, they are not too sweet and will add a good balance to my Thanksgiving dessert table.

Happy Thanksgiving to all my American readers and Happy Chanukkah to all the Jewish ones!

Print

Pumpkin Pie Rugelach

Course Dessert

Cuisine Jewish

Keyword fall recipes, Jewish Baking, Pumpkin Cookies, pumpkin rugelach, rugelach recipe

Prep Time 1 hour

Cook Time 1 hour

Servings 3 Dozen

Author Lora Wiley-Lennartz

Ingredients

For the pumpkin pie spice dough:

• I used the crust from this recipe* swapped out whole wheat flour for white, and added a tablespoon of pumpkin pie spice to the mix.

For the pumpkin pie filling:

• 1+1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1 -15- ounce can of pumpkin
• 1 - 14- ounce can sweetened condensed milk
• 2 eggs
• 1 teaspoon pure vanilla extract

For the candied pepitas:

• 2 tablespoons butter
• 1/3 cup brown sugar
• 1/2 cup pepitas roughly chopped

Instructions

Make the pumpkin pie filling:

1. Preheat the oven to 350 degrees F.
2. Spray or grease a deep ceramic pie dish
3. Whisk the spices together in a small bowl and set aside.
4. Mix the pumpkin and milk.
5. Add in the eggs and vanilla.
6. Add in the spices and mix thoroughly.
7. Pour into the prepared pie dish.
8. Bake for 25-30 minutes until solid.
9. Remove from oven and let cool completely.

Make the candied pepitas:

1. Melt the butter in a frying pan.
2. Add brown sugar and dissolve completely.
3. Add pepitas and stir often until coated and slightly hardened.
4. Remove from heat and let cool completely.
5. To Make the Rugelach:

Make the dough.

1. While the dough is chilling, make the pumpkin filling and candied pepitas.
2. Follow the instructions in the King Arthur recipe to assemble and bake the rugelach.

Recipe Notes

King Arthur Flour Rugelach Recipe

 

So, do you like this Pumpkin Pie Rugelach? Then also check out some of these other delicious recipes:

TAHINI HARISSA RUGELACH

WALNUT STREUSEL PUMPKIN PIE