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Servings: 48

Weight Watcher Smart Points: 4

Preparation Time: 40 Minutes

Cooking Time: 50 Minutes

Ready In: 90 Minutes


  • ¾ cups brown sugar
  • 3 tablespoons brown sugar
  • 1 15-ounce can pumpkin puree
  • 8 oz cream cheese, cut into chunks
  • 1 egg for egg wash
  • 2 cups all-purpose flour
  • 12 fresh figs, halved lengthwise
  • ½ tablespoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 cup pecans, finely chopped
  • ½ cup of sugar, plus more for sprinkling
  • 2 sticks room temperature unsalted butter, cut into chunks
  • 2 teaspoons vanilla


  1. First, make the rugelach dough
  2. Cream together butter, cream cheese and yogurt with a hand mixer or stand mixer until light and fluffy.Then add in sugar, flour, vanilla and cinnamon
  3. Keep mixing to form a sticky dough and all ingredients are combined.Divide the dough into four even balls balls and then flatten into disks
  4. Wrap in saran wrap and chill for two hours or overnight.To make pumpkin butter, in a large saucepan, combine pumpkin, orange juice, ginger, cloves, cinnamon, nutmeg, brown sugar and vanilla in a large saucepan
  5. Bring to a boil while mixing well
  6. Reduce heat, and let simmer for 20-30 minutes until thick, stirring often
  7. Set aside to cool.To caramelize figs, place a rack in the oven about 3 inches from the heat and preheat the broiler
  8. Arrange the figs in a foil lined rimmed cookie sheet and sprinkle sugar evenly
  9. Broil for 3-5 minutes until the sugar is melted
  10. Cool and chop roughly.When you are ready to make rugelach, preheat oven to 350 degrees F.Roll out each ball on a floured surface into a circle, keeping the other balls in the fridge until you are ready for them
  11. Use a 12-inch bowl to trim evenly if you are anal about even cookies!Spread a thin layer of cooled pumpkin butter on the circle, sprinkle with chopped figs, sugar and pecans.Cut the circle into 12 triangles
  12. Roll up each triangle from the wide end, and secure the tip into the cookie so you have a little spiral
  13. Place cookies on a sheet, wash with egg, sprinkle with more sugar, chill for another hour, and bake for 25 minutes or until golden
  14. Cool on a cooling rack.

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