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Gluten Free Pumpkin Rugelach


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Gluten Free Pumpkin Rugelach


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Gluten Free Pumpkin Rugelach

Think of these two bite treats as a Jewish American fusion recipe made gluten free. Use your favorite pumpkin butter to make life a little easier.


  • Ready Time : 0 min




    • 300 grams Canteen flour blend (2⅓ cups) (see notes)
    • 1 tablespoon granulated sugar
    • 1/4 teaspoon cinnamon
    • 1/2 teaspoon kosher salt
    • 80 grams full fat cream cheese (1/3 cup)
    • 108 grams Spectrum shortening (1/2 cup plus one tablespoon)
    • 60-80 grams cold water (about ¼ to ⅓ cup)

    Cinnamon-sugar for the filling and topping

    • 3 tablespoons granulated sugar
    • 1 teaspoon cinnamon


    • 6 heaping tablespoons Pumpkin Butter
    • 1 teaspoon pumpkin pie spice
    • 2-4 teaspoons cinnamon-sugar mixture
    • 4-6 tablespoons finely chopped pecans or walnuts


    • 1 extra-large egg beaten
    • 1 tablespoon cinnamon-sugar mixture


    • In a food processor or large bowl pulse or whisk together flour, cinnamon, sugar and salt. Pulse in cream cheese and shortening or lightly blend together with a fork until the mixture looks like coarse crumbs. Add the water, a little at a time and pulse or mix, adding more water as needed just until the mixture turns into a ragged, smeary ball or comes away from the sides of the bowl.
    • Turn dough out onto a piece of plastic wrap and knead just until all the crumbs are incorporated and the dough is smooth. It might be slightly sticky and gooey. Flatten into two disks and wrap well. Refrigerate at least four hours and overnight is better.


    • Blend the sugar and cinnamon together until they are fully combined.

    Filling and Assembly

    1. Preheat oven to 350°F. Line a baking sheet with parchment. Remove one dough disk and keep the other half refrigerated. Roll into 17-inch x 8-inch rectangle between two sheets of plastic wrap. Trim short edges if necessary. Spread half the pumpkin butter over the entire rectangle. Add half the spices, sugar and cinnamon. Sprinkle nuts and press in slightly. Using the plastic wrap begin rolling from the long side facing you – carefully (don’t crack the dough) using the plastic wrap to tighten the dough (again, gently) as you go – like a sushi roll.
    2. Finish with the seam side down and cover with plastic wrap. Place roll on a board and then repeat the process with other dough half. Place rolls in the freezer for about 20-25 minutes. Cut into 1-inch slices using a serrated knife cutting gently so the dough does not break. Place slices on prepared baking sheet spaced apart slightly. Brush with beaten egg and sprinkle with additional cinnamon sugar. Bake for 15 minutes and turn oven temperature down to 325°F. Bake 20-25 minutes more or until the tops are golden brown. Makes about 34 rugelach.

    Canteen flour blend is 2 parts superfine brown rice flour plus 1 part each superfine white rice flour and tapioca flour by weight. See About Flour or Resources: Flour for more information.

    Read more at http://www.glutenfreecanteen.com/2013/11/21/thanksgivukkah-pumpkin-butter-rugelach/#LeiEGTcxTGkkAUOh.99


    About Lisa Horel


    I’ve been baking gluten-free for over ten years. I’ve converted lots of recipes to gluten-free and I am not above creating a new recipe when it suits. I blog at GlutenFreeCanten and I recently published my first book, The Gluten Free Canteen Book of Nosh.

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