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.
1 sheet puff pastry, thawed according to package directions
2 TB unsalted butter, melted
2 TB turbinado sugar
1 tsp pumpkin pie spice
1 tsp cinnamon
flour, for dusting
Preheat the oven to 400F 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.
Start watching these at the 15 minute mark – they can burn quickly.