Pumpkin Spice Palmiers
Pumpkin Spice Palmiers are flaky cookies, subtly sweet and full of pumpkin spice flavor! They’re perfect on a rainy day with a warm cup of coffee.
What is your favorite season? Mine is, without a doubt, Fall. I love the changing colors, the cool weather and everything pumpkin spice.
Yeah, I’m one of those.
Call me basic, but I love baking when it is cold and rainy outside. Honestly, it’s like my perfect day. Cold, clouds, rain, coffee, a cozy blanket and a really great cake, cookie or pastry to bake.
And of course the perfect movie or show to binge watch.
Today’s recipe is inspired by my favorite day – Pumpkin Spice Palmiers. Sometimes called elephant ears or as I knew them as a kid, butterfly cookies, these puff pastry treats really aren’t that sweet.
They don’t have an overwhelming amount of sugar and I find that it helps bring out the cinnamon and pumpkin spice.
These are flaky and amazing with a cup of coffee or tea. I highly recommend sitting down with a pair of fuzzy socks or luxurious robe, a cuppa and a few of these cookies – it will start your day off right!
What is your perfect day? And what would you eat? Comment below!
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Pumpkin Spice Palmiers
Pumpkin Spice Palmiers
These flaky cookies are subtly sweet and full of pumpkin spice flavor! They’re perfect on a rainy day with a warm cup of coffee.
- Total Time: 25 minutes
- Yield: 35-40 cookies 1x
Ingredients
- 1 sheet puff pastry, thawed according to package directions
- 2 Tbsp unsalted butter, melted
- 2 Tbsp turbinado sugar
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- flour, for dusting
Instructions
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- Dust a work surface with a generous amount of flour and open the sheet of puff pastry.
- Cut it in half and brush each half of the sheet with the melted butter.
- Mix together the sugar, pumpkin pie spice and cinnamon and reserve 2 tsp.
- Sprinkle the rest of it evenly onto the puff pastry.
- Fold each edge of the puff pastry long ways to the center, then fold it on itself (see photo in post for clarification).
- Slice the pastry into 1/2″ thick cookies and place 2″ apart on the sheet pan.
- Brush the tops of the cookies with the melted butter and sprinkle with the remaining 2 tsp of spice mixture.
- Bake for 15-20 minutes* or until flaky and golden brown.
- Store in an airtight container for 1 day. To re-crisp, place in a 350F oven for 5 minutes.
Notes
tools
- sheet pan
- parchment paper
- pastry brush
- airtight container
Start watching these at the 15 minute mark – they can burn quickly.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Oven
- Cuisine: French
- Diet: Vegetarian
