Savory Pumpkin Cheddar Rugelach

Savory Pumpkin Cheddar Rugelach! These tasty, savory bites are a perfect fall appetizer made with pumpkin puree, aged cheddar wrapped in a tender, flaky cream cheese pastry dough.

This post may contain affiliate links, which means that, at no extra cost to you, I may earn a small commission if you click a link and purchase an item I’ve recommended. Thanks for your support in running this blog!

Pumpkin recipes certainly have a place of honor on fall menus, but have you noticed that they almost always show up in the form of sweet treats?

If you love pumpkin, but want to enjoy it in a new way, try these Savory Pumpkin Cheddar Rugelach!

A savory pumpkin filling made with caramelized onions, sage and chili is sprinkled with aged cheddar cheese then rolled into a flaky cream cheese pastry dough bites and baked to perfection in this unique version of a traditionally sweet Jewish treat.

These make a wonderful appetizer for the holidays or a flavorful hors d'oeuvre to serve with wine or cocktails for a festive happy hour.

Looking for more savory ways to enjoy pumpkin this fall? Try my Pumpkin Marinara Pasta, Pumpkin Chili Cheese Dip, or Orca Bean, Kale & Pumpkin Crostini.

This recipe is naturally vegetarian and can be made dairy-free/vegan. (See Variations and Substitutions below.)

Jump to:

• What is Rugelach?
• Ingredients
• Instructions
• Recipe FAQ's
• Variations & Substitutions
• Savory Pumpkin Cheddar Rugelach

What is Rugelach?

Rugelach (pronounced roo-guh-luh or ruhg-uh-luhkh) is a popular Jewish cookie that is traditionally made by spreading a filling (usually chocolate, nuts, poppy seed paste or jam) over a cream cheese-based dough, and rolling the triangles into a crescent shape before baking.

While most rugelach varieties found in bakeries and grocery stores are sweet, the dough lends itself to savory fillings as well.

Ingredients

• All-purpose flour.
• Unsalted butter
• Cream cheese. Rugelach dough contains cream cheese, which gives it a nice, flaky texture and mild tang.
• Sea Salt
• Olive oil
• Onion
• Ground sage
• Chili powder
• Pumpkin puree.
• Cheese. I use an aged white cheddar for these, but something like a smoked gouda could also be delicious!
• Walnuts. These lend a nice little crunch to the filling, but can be omitted if you prefer.
• Egg. There is no egg in the actual dough or filling, but an egg wash is used to give the rugelach a glossy, browned exterior when baked.

Instructions

Make the Rugelach Dough

Place all pastry ingredients into a food processor. Pulse until the dough comes together into a ball. (Do not over-process or it will make your pastry dense & gummy.)

Place dough on a floured surface and roll out into a circle, about 14 inches round.

Tip: I like to roll out my dough between two sheets of parchment or plastic wrap so that I can easily lift it up and move it to the fridge.

Refrigerate the dough until you're ready to spread with filling. It's easier to work with when slightly chilled.

Make the Filling

Heat 1 tablespoon of olive oil in a small skillet over medium-high heat. Add diced onion; cook until soft and translucent and tender, about 5-7 minutes.

Sprinkle the onions with sea salt, ground sage and chili powder; stir, and cook for 1 more minute.

Add the pumpkin puree. Cook for about 3 minutes, or until the pumpkin has lost some of its moisture.

Remove from heat and set aside to cool.

Fill and Cut

Preheat oven to 400 degrees. Prepare a large baking pan by lining with parchment paper or a silicone baking mat.

Remove rolled pastry circle from refrigerator. Spread the cooled pumpkin mixture onto the dough, leaving about ¼ inch border all the way around. Sprinkle cheese and walnuts over top of pumpkin mixture.

Using a pizza cutter or very sharp knife, cut the dough into 16 long triangles. (Cut the circle into 4 equal quarters, then cut each wedge into 4 equal pieces.)

Tip: If the dough becomes too soft or difficult to work with, pop it back into the fridge to chill it until it is easier to handle. Leaving it to chill too long, however, will harden the dough and make it difficult to roll.

Roll Rugelach into Crescents

Starting at the wider end of each triangle, carefully roll it up. Lift and place on the prepared baking sheet. Continue until all pieces are rolled.

Beat together an egg and a teaspoon or two of water to make an egg wash. Brush each piece with a bit of egg wash.

Bake for the rugelach for 22-25 minutes or until the they are browned.

Remove them from oven and allow them to cool on the baking pan for 10 minutes before moving. (They can be fragile when warm but will firm up once they cool.)

Recipe FAQ's

Variations & Substitutions

Try these savory rugelach variations:

• Use your favorite cheese in place of cheddar. Smoked gouda, Monterey Jack or even goat cheese would work well.
• Add cooked, crumbled sausage or bacon for a meaty version.
• Add half a teaspoon of red chili flakes to the filling for a hint of spice.

Diet Specific Substitutions

• Gluten Free. Use your favorite one-to-one gluten free flour blend instead of all-purpose flour. I have not tested this, but think it would work.
• Dairy-Free/Vegan. Use a plant-based cream cheese and plant based butter in place of regular. I have not tried this myself so I am not sure if the texture of the dough would be exactly the same, but I think it's worth a try.