(If you don't have a food processor, let butter and cream cheese come to room temperature. With a stand or hand mixer with beater attachment or a whisk, cream together butter, cream cheese and sugar just until light and fluffy, about 1 minute. Then add in sour cream, vanilla and salt and combine. Lastly, add in flour and cinnamon and mix with a spoon or your hands just until combined. This method will lead to a chewier rugelach vs. the flakier cookie with cold ingredients.)

Lightly flour a clean surface and dump dough onto the surface. Divide the dough into four equal sized balls (I use a scale) and flatten each into a disk. Dough will be slightly sticky. Wrap each disk in saran wrap and chill for two hours or overnight. It also freezes well for up to 2 months.

To make pumpkin butter, in a large saucepan, combine pumpkin, orange juice, ginger, cloves, cinnamon, nutmeg, brown sugar and vanilla in a large saucepan. Bring to a boil while mixing well. Reduce heat, and let simmer for 20-30 minutes until thick, stirring often. Set aside to cool.

To caramelize figs, place a rack in the oven about 3 inches from the heat and preheat the broiler. Arrange the figs in a foil lined rimmed cookie sheet and sprinkle sugar evenly. Broil for 3-5 minutes until the sugar is melted. Cool and chop roughly.

When you are ready to make rugelach, preheat oven to 350 degrees F.

Spread a thin layer of cooled pumpkin butter on the circle, sprinkle with chopped figs, sugar and pecans.

Cut the circle into 12 triangles with a pizza cutter or sharp knife. Roll up each triangle from the wide end, and secure the tip into the cookie so you have a little spiral. Place cookies on a parchment lined cookie sheet point side down, freeze for 30 minutes to prevent spreading. Combine egg yolks with water and wash rugelach with an egg wash. Bake for 20-25 minutes or until golden. Cool on a cooling rack.