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

Instructions

1. In a medium bowl, whisk together almond flour, gluten free flour, tapioca starch, baking powder and salt. Set aside.
2. In a bowl of an electric mixer fitted with a paddle attachment (or in a bowl with a handheld mixer) beat butter on medium speed with sugar for 3 minutes.
3. Next, add egg and vanilla extract. Beat on medium-low speed until combined.
4. Add the dry ingredient mixture to the butter-egg mixture.
5. Mix on low speed until all the flour is incorporated, then increase speed to medium until a dough forms (about 1 minute). The dough mixture will be thick but very sticky, which is exactly what you want.
6. Wrap dough in plastic wrap or parchment paper and chill in the fridge for 1 hour.

1. Combine all ingredients in a medium pot.
2. Cook over medium heat until bubbling, then bring to a simmer and cook uncovered for 20-25 minutes, stirring constantly.
3. Once filling thickens, cool to room temperature about 20 minutes and refrigerate until chilled.

1. Preheat oven to 325°F and line a cookie sheet with parchment paper.
2. Remove dough from fridge and knead with a bit of flour on your work surface until it will no longer stick.
3. Roll half of the dough on your floured counter or on parchment paper (highly recommended) until it’s about ¼-inch in thickness. Use a knife to cut a large rectangle or a medium circle. If cutting into a circle, continue with slicing like a pizza pie to create 18 triangular pieces of dough. If cutting into a large rectangle, cut 18 triangle shapes from top to bottom (they will be pretty long).
4. Spread about ½ tablespoon pumpkin butter onto one rectangle of dough and sprinkle with pecans. Roll up from the wider end, until you reach the thinner end of the rectangle. Repeat this step with all the rectangles of dough.
5. Place rolled up rugelach onto the parchment-lined baking sheet.
6. Repeat until you’ve used all the dough.
7. Beat 1 egg with 1 tablespoon water to create an egg wash. Brush it on the rugelach, then sprinkle with sugar.
8. Bake about 20-30 minutes, until lightly golden. Cool on a wire rack about 15 minutes before eating! Best served cold from the fridge.