Gluten Free Pumpkin Rugelach
 
 
Ingredients
  • 1 cup pumpkin puree
  • ¼ cup dark brown sugar
  • ¼ teaspoon cinnamon
  • Dash each of ground ginger, ground allspice and salt
  • ¼ cup miniature chocolate chips
  • ¼ cup toasted and crushed pecans
  • 1 recipe gluten-free pastry dough
  • 1 egg plus 1 tablespoon water
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a medium bowl, whisk together pumpkin puree, brown sugar and spices.
  3. On a well (gluten free) floured surface, roll out half a batch of the pastry dough into a 14-inch circle. Spread half of the pumpkin mixture over the dough, leaving about ¼ -inch of space around the edge of the dough. Cut the dough into 16 even(ish) wedges. Starting from the wide side, roll each wedge into a crescent shape. Place the 16 cookies on a parchment-lined baking sheet and refrigerate while you prepare the second batch of cookies.
  4. Repeat step 3 with the second half of the pastry dough. Refrigerate the second batch of cookies for at least 10 minutes before baking.
  5. In a small bowl, whisk together the egg and water. Brush evenly over the cookies.
  6. With wire racks in the upper and lower thirds of your oven, bake both sheets of cookies until golden brown, about 18 minutes, switching pans halfway through baking.
  7. Remove pans from oven and immediately transfer cookies to wire racks to cool.
Recipe by Allons-Eat! at https://www.allonseat.com/gluten-free-pumpkin-rugelach/