Pumpkin Rugelach Pie

Pumpkin pie, the quintessential fall dessert. Rugelach, the quintessential Jewish dessert. Pumpkin Rugelach Pie, the quintessential fall dessert mashup you didn’t know you needed!

The soft cream cheese base dough of the rugelach helps to create a tender pie with a caramel crust created by the rugelach filling. Your guests will come back asking for seconds and thirds!

Dough

8 oz. cream cheese

1 Cup (2 sticks) butter, softened

½ Cup pumpkin puree

2 Teaspoons pumpkin pie spice

¼ Cup granulated sugar

1 Teaspoon vanilla extract

2 ½ Cups all purpose flour

Filling

¾ Cup butter, softened

1 ½ Cups dark brown sugar

1 Teaspoon pumpkin pie spice

1 Teaspoon vanilla extract

3 Tablespoons pumpkin puree

2 Cups cinnamon chips

Make the dough by creaming together the cream cheese, butter, and pumpkin puree with a mixer. Once fully mixed, add in the vanilla extract, sugar and mix to combine.

Stir in the flour until just incorporated. The dough will be pretty wet but should not be sticky.

Divide the dough into four portions and wrap each individually in plastic wrap. Place in the fridge and cool for at least one hour.

To make the filling, place all of the ingredients in the bowl of a stand mixer. Mix until it begins to lighten in color.

Preheat the oven to 400 degrees Fahrenheit.

When the dough is chilled, take one of the portions out of the fridge. On a floured surface, roll into a 9 inch circle. ( see picture below)

Cut the circle into fourths. Then cut each fourth in half to create 8 triangles, cut each of these triangles in half. You should have a total of 16 triangles. Starting at the edge of one of the triangles, roll towards the center until it forms a rugelach! (see video below)

Complete for all other portions of dough.

Grease a pie tin VERY WELL and place the rugelach in the tin in concentric circles. Once the bottom is full, layer the rugelach on top of the bottom layer.

Bake for 35-40 minutes.

Let cool for 10 minutes, then serve! This can be made a day or two ahead of serving and reheated when ready to serve.