Pumpkin Pecan Pie Rugelach | Bob's Red Mill Natural Foods

Name: Pumpkin Pecan Pie Rugelach | Bob's Red Mill Natural Foods
Total time: 130 min
Ingredients: 1 cup Almond Flour; 1 ¼ cups Gluten Free 1-to-1 Baking Flour; ¼ cup Tapioca Flour; ½ tsp Baking Powder; Pinch Salt; ¾ cup Vegan Butter (I recommend Earth Balance Vegan Buttery Sticks or Betterine Baking Sticks), softened at room temperature; ½ cup Granulated Sugar; 1 Egg, room temperature; 2 tsp Vanilla Extract; 15 oz can Pumpkin Purée (not pumpkin pie filling); ⅓ cup Sugar; 2 Tbsp Maple Syrup; ¼ cup Apple Juice; ½ Tbsp Lemon Juice; 1 tsp Vanilla Extract; 1 ½ tsp Pumpkin Pie Spice; ¼ tsp Ground Cinnamon; ½ cup Chopped Pecans; 1 Egg

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These delicious cookies are tender and rich with the flavors with pumpkin and spices. Recipe courtesy of Dalya Rubin. For more recipes from Dalya, visit…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bobsredmill.com.

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Ingredients

1 cup Almond Flour
1 ¼ cups Gluten Free 1-to-1 Baking Flour
¼ cup Tapioca Flour
½ tsp Baking Powder
Pinch Salt
¾ cup Vegan Butter (I recommend Earth Balance Vegan Buttery Sticks or Betterine Baking Sticks), softened at room temperature
½ cup Granulated Sugar
1 Egg, room temperature
2 tsp Vanilla Extract
15 oz can Pumpkin Purée (not pumpkin pie filling)
⅓ cup Sugar
2 Tbsp Maple Syrup
¼ cup Apple Juice
½ Tbsp Lemon Juice
1 tsp Vanilla Extract
1 ½ tsp Pumpkin Pie Spice
¼ tsp Ground Cinnamon
½ cup Chopped Pecans
1 Egg