Who doesn’t love a good and crispy palmier, also known as an elephant ear cookie! But in this case, instead of just the plain sugar or the classic sugar and cinnamon combo… SOOOOO BORINGGGG!!!! 😄 These palmiers are filled with Pumpkin Spice, that wonderfully cozy American spice blend that makes everything taste like the best possible version of fall. One bite and you’ll wonder where these have been all your life!
If you’re not already obsessed with Pumpkin Spice, let me explain, it’s a blend of warming spices like cinnamon, clove, ginger, nutmeg, and allspice that gives off this incredible comforting aroma. And no, despite the name, there’s absolutely no actual pumpkin in it! It’s hugely popular in the US but can be a bit tricky to find (and pricey when imported) in other parts of the world, but the good news is that all five spices are easy to get hold of, so you can very easily make your own pumpkin spice blend at home (check the notes below for instructions)!
I’ve got to say, these are fantastic puff pastry cookies, super easy to make, and you can go as simple or as complicated as you want, the result is always the same, super crispy, sweet, caramelized little cookies that disappear from the plate faster than you can make them.
It’s the perfect recipe to make with the kids, and it always, always comes out peerrrrfect! And like today, with the spice mix ready to go, the recipe itself is dead simple, it’s basically fold, sprinkle, slice, and bake. Nothing to it! So let’s get to it!
Pumpkin Spice Puff Pastry Elephant Ear Cookies Palmiers
Fantastically crispy, caramelized puff pastry palmiers packed with warm pumpkin spice flavor, plus! Ready in 40 minutes and practically impossible to mess up!
Ingredients
- Puff Pastry – 1 Roll (200g Square)
- Pumpkin Spice – 10g (1 Tablespoon)
- Brown Sugar – 100g
Directions
- Buy a rectangular sheet of puff pastry for this recipe, then remove it from the refrigerator and roll it out.
- On a small dish, mix the pumpkin spice with the brown sugar.
- Now sprinkle the puff pastry generously with about half of your spice and sugar mixture.
- Then fold the pastry like a book, with both sides folded until the corners touch in the center (see photos).
- Sprinkle with half of the remaining pumpkin spice and brown sugar mixture.
- Now fold the ends again and sprinkle the top with the rest of the pumpkin spice and brown sugar mixture.
- Finally, fold in half, line a baking sheet with parchment paper, and preheat the oven to 190ºC (375°F).
- Use a sharp knife or bread knife to cut slices from the roll, about 4 cm thick, placing each slice on the non-stick paper as you cut.
- Bake for about 15 minutes until the puff pastry is golden brown, then remove and allow to cool a bit before serving. Bon appétit!
Pumpkin spice is a blend of warming spices (cinnamon, clove, ginger, nutmeg, allspice) that’s super common in the US but a bit harder to find elsewhere. The good news? It’s incredibly easy to make at home with spices you probably already have on your shelf! It’s a blend of 4 parts ground cinnamon, 1 part ground nutmeg, 1 part ground dry ginger, 1 part ground cloves and 1 part ground allspice, you can adjust and add more spices like ground black pepper, but it’s basically cinnamon based with some spices to give it more warmth and spiciness.
The original recipe uses 10g (1 tablespoon) of pumpkin spice. If you like a more intense spice kick, feel free to bump it up to 15g (1½ tbsp), no judgment here!
No pumpkin spice? No problem at all! Plain cinnamon works beautifully, or you can skip the spice entirely and go classic with just plain sugar or brown sugar. The beauty of this recipe is that there are no wrong answers, do you!
Want to make a larger batch? Just buy more puff pastry, join the rolls together to make one double-sized log, and double the sugar and spice mixture accordingly. Or keep it like this and just make twice as much. Easy!
For the best flavor and flakiest result, go for an all-butter puff pastry. Since most of the richness comes from the pastry itself, a good quality sheet makes a big difference here, and that’s what i did, its normally a brand name (not store brand) and it has a mix of butter and another fat.
Eat them fresh! Like all puff pastry, these cookies are at their absolute best the day they’re made, the next day at the latest. After that, the pastry loses its crunch and goes soft, and these beauties are ALL about that crispy caramelized bite!
Pairing Suggestions:
This recipe for Pumpkin Spice Puff Pastry Elephant Ear Cookies Palmiers was originally created on BakeAfter.com. Esta receita de Palmieres Folhados de Especiaria de Abóbora Pumpkin Spice foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 69.6 calories; 3.5 g fat; 9 g carbohydrates; 0.7 g protein.Did you try this recipe?
Let me know how it turned out for you! Have you tried pumpkin spice before? You can leave a comment below ;D
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