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Pumpkin Butter and Caramelized Fig Rugelach

Amy Kritzer
Classic rugelach with a fall twist with homemade pumpkin butter and caramelized figs!
0 from 0 votes
Prep Time 40 mins
Cook Time 50 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine Jewish
Servings 48 cookies


  • For Rugelach:
  • ½ cup of sugar plus more for sprinkling
  • 1/8 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • 2 sticks 8 oz unsalted butter, cold, cut into chunks
  • 8 oz cream cheese cold, cut into chunks
  • cup sour cream
  • 2 teaspoons vanilla
  • 2 egg yolks and 1 teaspoon water for egg wash
  • 1 cup pecans finely chopped
  • For Pumpkin Butter:
  • 1 15- ounce can pumpkin puree
  • 1/3 cup orange juice
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cups brown sugar
  • 1 teaspoon vanilla
  • For Caramelized Figs:
  • 3 tablespoons brown sugar
  • 12 fresh figs halved lengthwise


  • First, make the rugelach dough. In a medium bowl, whisk together sugar, salt, cinnamon and flour. Place flour mixture, cold butter and cream cheese in a food processor and pulse just until combined. You should have a crumbly dough. Then add in sour cream and vanilla. Pulse just until combined into a clumpy dough. Do not overmix.
  • (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.
  • Roll out each ball on a lightly-floured surface into a 1/8 inch thick circle about 9 inches in diameter, keeping the other balls in the fridge until you are ready for them. Make sure to use enough flour so the dough doesn't stick.
  • 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.
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