Pumpkin Spice Puff Pastry Cookies (Palmiers)
These Pumpkin Spice Puff Pastry Cookies are crisp, sweet, and full of that irresistible autumnal flavor we all crave this time of year. Flaky, buttery goodness of classic palmier cookies, but with a seasonal twist.
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Fall is in the air, and that means it’s time to cozy up with all things pumpkin spice! If you’re a fan of those warm, cinnamon-kissed flavors, then you’re in for a treat. The pumpkin spice palmier cookies couldn’t be easier to make and are a fantastic way to use up puff pastry.
Whether you’re hosting a fall gathering or just indulging yourself, these cookies are sure to become your new seasonal favorite!
What Makes These Puff Pastry Cookies Great?
- Easy & Elegant. This cookie couldn’t be simpler but they are so beautiful and delicate your friends will think you may have gone to a French pastry school.
- Versatile. Palmiers can be made sweet or savory. Swap the pumpkin spice for simple cinnamon sugar or add savory fillings like sharp Gruyere, stinky blue cheese or even finely chopped peppers. You can make a million different varieties to suit any occasion.
- No Pastry Goes Unused. Often when I need puff pastry I only need one sheet but am forced to buy two at the grocery store. Or if you have gone to the trouble of making fresh puff pastry there may be leftovers and all that work to make it would be a shame to throw away. This simple recipe for palmiers solves that problem and shows you how to turn that leftover puff pastry into a special treat.
Ingredients You’ll Need
- Puff Pastry – One sheet thawed is enough for 12 cookies.
- Demerara, Coarse and Granulated Sugar – Gives the palmier cookies texture and sweetness. If you don’t have Demerara and or coarse sugar you can also make this recipe with just granulated sugar. You can also swap Demerara for brown sugar, which is the best swap.
- Pumpkin Spice – The seasonal twist. You can leave the pumpkin spice out and make these puff pastry cookies with only sugar, replace the pumpkin spice with just cinnamon or make a savory cookie without any sugar.
What is Demerara Sugar?
Demerara sugar is a minimally processed sugar with a mild flavor. The crystals are larger than brown or granulated processed sugar giving it a crunchier texture. Brown sugar has a softer texture much like granulated sugar. If you do not have Demerara sugar you can replace it in the recipe with brown sugar but I recommend adding some course white sugar if you can to maintain the crunchy sugar texture typical of sweet palmiers.
Instructions
- Start by preheating the oven to 400°F.
- In a medium bowl add the demerara sugar, granulated sugar and pumpkin spice and mix.
- Sprinkle 1/3 of the sugar mixture onto a clean flat surface.
- Place the thawed puff pastry sheet over the sugared surface and roll the pastry into a roughly 9″ X 11″ rectangle that is 1/4″ thick.
- Sprinkle with the remaining sugar mixture evenly.
- Roll the long edge of the pastry inward to the halfway point. Roll the other side of the pastry to meet the side rolled first in the center.
- Sprinkle with half of the coarse sugar and gently tap so the sugar sticks to the outside of the pastry, then gently roll the pastry over and repeat with the remaining coarse sugar being careful not to flatten the rounded top of the rolled pastry.
- Return the rolled pastry to the flat side and using a sharp serrated knife cut the pastry into 12 equal slices.
- Place the cookies flat on a parchment-lined baking sheet and bake for 10 minutes or until the puff pastry looks flaky and has begun to turn golden.
- Remove from the oven and let cool completely before serving.
Storage
Store these puff pastry cookies in an airtight container on the counter once completely cooled for 3-4 days. I do not recommend freezing these cookies as they will lose their flaky texture.
If they begin to get soft you can always pop them back in the oven at 375°F for 5-10 minutes to crisp them up.
Pumpkin Spice Puff Pastry Cookies (Palmiers)
Ingredients
- 1 sheet puff pastry
- ¼ cup demerara sugar
- ¼ cup granulated sugar
- 1 ½ tsp pumpkin spice
- 2 tbsp coarse white sugar
Instructions
- Preheat the oven to 400°F. Add the demerara, granulated sugar and pumpkin spice to a medium bowl. Mix to combine.
- Add 1/3 of the sugar mixture to a clean dry surface and spread to about 9" X 11".
- Add the thawed puff pastry on top of the sugar and roll to a 9" X 11" rectangle that is 1/4" thick.
- Roll one side of the long end inward to the centre. Repeat on the other side so that the rolls meet evenly in the centre.
- Sprinkle the top of the rolled pastry with 1/2 of th coarse sugar and gently tap to help the sugar stick. Carefully roll the dough over and repeat on the other side.
- Roll the dough back onto the flat end and using a sharp knife cut the dough into 12 equal slices. Place the cookies on a parchment-line baking sheet and bake for 10 minutes or until the pastry appears flaky and golden. Remove from the oven and let cool completely before serving.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
