Pumpkin Spice Palmiers

Made with puff pastry, real pumpkin purée, and pumpkin spice seasoning, these four-ingredient pumpkin spice palmiers offer a fun, fall-inspired twist on a French classic!

Key Ingredients

• Pumpkin – Look for real pumpkin purée, not pumpkin pie filling. In the UK, you can often find canned pumpkin in the “American foods” section at Sainsbury’s or Tesco; in the US, it’s sold in the baking aisle. You won’t need the full can for this recipe, so save the rest for a pumpkin spice simmer pot, pumpkin smoothie, or pumpkin spice caramels.
• Puff Pastry – I always make palmiers with store-bought puff pastry, a tried-and-true pastry hack (one of the first things I learned at pastry school is that even many bakeries and restaurants don’t make their own puff pastry from scratch!) that allows this recipe to come together in about an hour. If using frozen puff pastry rather than refrigerated, remember to allow time for it to thaw before rolling and baking.

• Granulated Sugar – You can use granulated sugar or another grainy white sugar (caster, superfine) to coat and roll the palmiers. For a brown sugar variation, I recommend making my brown sugar palmiers with cardamom instead.
• Pumpkin Spice – Feel free to start with a jarred pumpkin spice blend for a quick shortcut, or make your own using my homemade pumpkin spice seasoning recipe.

Tips, Tricks, and Tools

• Butter your spatula. Generously buttering your metal spatula (or spraying it with nonstick spray) makes it much easier to flip the half-baked palmiers. Sometimes I queue up one or two extra greased spatulas so I can work quickly, swapping for a fresh tool when the one I’m using becomes too sticky.
• Use a small stepped palette knife. I love my small stepped palette knife for spreading the pumpkin purée, and for transferring the sliced palmier pieces to the tray for baking. 

• Immediately remove palmiers from the baking tray. If you allow the palmiers to cool on the tray, the sugar will adhere and make it impossible to cleanly remove the cookies. To avoid this, use a metal spatula to transfer the cookies to a lightly greased wire rack while they’re still hot from the oven.
• Repurpose scraps of puff pastry. Along with puff pastry cheese twists, palmiers are one of my go-to recipes for reducing food waste. After making a recipe which results in lots of puff pastry trimmings (like a round pithivier or apple galette) I re-roll the scraps into a flat sheet, then turn them into palmiers!

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Pumpkin Spice Palmiers

Recipe by becky

• Total Time1 hour
• Yield14 3-inch palmiers 1x

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An easy, four-ingredient pumpkin spice palmiers recipe made with puff pastry, pumpkin purée, granulated sugar, and pumpkin spice seasoning.

Ingredients

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Butter, for greasing tray
150 grams granulated sugar (3/4 cup)
2 teaspoons store-bought or homemade pumpkin spice
1 sheet puff pastry, thawed according to package directions if frozen
60 grams pumpkin purée (1/4 cup)

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Instructions

Preheat oven to 400° F (205° C). Generously butter a half sheet rimmed baking tray. Freeze until ready to use. 

In a small bowl, whisk granulated sugar and pumpkin spice seasoning.

Dust the countertop or a silicone rolling mat with half of the sugar mixture. Unroll puff pastry over top. With a rolling pin, roll pastry to approximately 12 x 14 inches. Use a sharp chef’s knife to trim the edges to create an even rectangle.

With a small stepped palette knife, spread pumpkin purée over pastry. Sprinkle with remaining sugar mixture.

With the back of a knife, lightly mark the pastry widthwise to divide it into 6 equal parts, each measuring about 2 1/3 inches wide.

Using the markings as a guide, fold the pastry inward, then fold it over itself again. Finally fold inward again, as though you’re closing a book. When finished, you should have one thick strip of pastry, about 2 1/3 inches wide and 14 inches long.

Place strip on prepared tray. Freeze for 10 minutes.

With a sharp chef’s knife, slice into 1-inch pieces. (You should have 14 pieces total.) Arrange on prepared tray, cut sides up, allowing 2-3 inches in between each palmier.

With the palm of your hand, flatten each slice to create the classic heart shape. Freeze 10 minutes more.

Bake in preheated oven for 15 minutes.

With a buttered flat metal spatula, flip and bake for 8-10 minutes more, or until caramelized, flaky, and deeply golden brown.

Immediately remove palmiers from tray. Transfer to a wire rack to cool.

Serve warm or at room temperature. Store leftover palmiers in an airtight container at room temperature for up to 1 day.

 

• Prep Time: 15 minutes
• Freezing Time: 20 minutes
• Cook Time: 25 minutes
• Category: Biscuits and Cookies
• Method: Oven
• Cuisine: French

Other Pumpkin Spice Recipes You Might Enjoy

Pumpkin Pie Smoothie
Spiced Pumpkin Butter
Pumpkin Cream Cheese Cookies
Homemade Pumpkin Spice Seasoning
Pumpkin Spice Overnight Oats

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!