Pumpkin Pie Rugelach Recipe

• 2 cups all purpose flour
• 4 tablespoons sugar
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon ginger
• 1/4 teaspoon allspice
• 1/2 teaspoon kosher salt
• 16 tablespoons (2 sticks) unsalted butter, cut into large chunks (see note)
• 8 ounces cream cheese, cut into large chunks (see note)
• 1 cup pumpkin butter
• 4 tablespoons finely chopped walnuts
• 1 egg beaten with 1 teaspoon water
• Sugar

1. : In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, ginger, allspice, and salt; set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and cream cheese just until smooth. Add dry ingredients and mix just until mixture forms large curds and holds together when pressed between your fingers. Take dough out of mixer, divide in two pieces, wrap each in plastic wrap, and chill for 2 hours.
3. : Lightly flour a clean work surface. Roll one piece of dough out to be 1/4-inch thick, about an 9- by 13- inch rectangle. Spread dough with 1/2 cup pumpkin butter then sprinkle with 2 tablespoons walnuts. Roll dough up, jelly-roll style, into a long log. Cut log into 1-inch wide pieces and transfer pieces to a baking sheet. Repeat with remaining dough. Cover each baking sheet lightly with plastic wrap and chill cookies for 30 minutes.
4. Preheat oven to 350u0b0F. Brush the top of each cookie with egg wash and sprinkle generously with sugar. Bake until golden and puffed, about 25 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.

flour, sugar, cinnamon, nutmeg, cloves, ginger, allspice, kosher salt, unsalted butter, cream cheese, pumpkin butter, walnuts, egg, sugar

Taken from www.seriouseats.com/recipes/2013/11/pumpkin-pie-rugelach-cookies-recipe.html (may not work)