PUMPKIN RUGELACH WITH CREAM CHEESE ICING

Pumpkin Rugelach with Cream Cheese Icing image

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

Time 1h

Yield 3 dozen.

Number Of Ingredients 16

Ingredients

2 cups butter, softened
12 ounces cream cheese, softened
1/8 teaspoon salt
3-3/4 cups all-purpose flour
1 can (15 ounces) pumpkin
3 tablespoons plus 1 cup sugar, divided
3 tablespoons honey
1 teaspoon vanilla extract
4-1/2 teaspoons ground cinnamon
1 large egg
1 tablespoon 2% milk
ICING:
12 ounces cream cheese, softened
1 cup confectioners' sugar
2/3 cup 2% milk
1 teaspoon vanilla extract

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.