Pumpkin Palmiers

Original Blog post from: Confections, Crafts and Couture

Fall is officially here. I'm not going to lie, I'm happy my favorite season is here but summer 2024 was a movie! I had an amazing time last season. I went to Bermuda Carnival and visited the island for the first time. I had a chance to also travel to Portugal for the first time for Afronation. I concluded summer 2024 with a visit to Paris for the Olympics. That adventure was full of memories I will never forget. Now that summer is complete, it's time to unwind and enjoy autumn.

Last year this season I had a chance to visit Paris, which in my opinion is the best time to go. The air is crisp and the fashion is impeccable. I love to visit Paris in the fall because not only is it less crowded, but it's the perfect weather for visiting museums and eating French pastries and treats. When it's cold, it makes me want to remain inside and feast on delicious and rich delicacies. Paris is full of places to stop and indulge on fall specialties.

This year, I don't think I'll be making it back to Paris, so I thought I'd bring the Parisian food for fall here to me. I got the idea to make some super easy and simple pumpkin spice flavored palmiers. Palmiers are French cookies made of laminated dough. There are other international versions of this cookie in other countries as well. I decided to put my own spin on them by making them full of pumpkin spice flavor. I even decided to decorate them to look like little pumpkins as well using Kaleidoscope Sprinkles.

These Pumpkin Palmiers were so easy to make and turned out amazingly well. They are great to eat anytime of day; breakfast, snack or for dessert. They are also great to serve for all the seasonal parties coming up. Definitely check out the recipe below and make some pumpkin spice palmiers for yourself.

See the complete recipe and step-by-step video below.

(Makes about 3 dozen palmiers)

Pumpkin Palmiers

1 cup pure pumpkin purée½ cup brown sugar, lightly packed1 tbsp pumpkin pie spice* 1 egg yolk (save egg white for wash)

2 sheets of puff pastry, purchased from store (I used Pepperidge Farm brand)

2 tbsp coarse sugar or Kaleidoscope Sprinkles Orange Jevarius Sprinkle Mix

Macha Pocky sticks, for decoration (optional)

Directions

Make the filling: In a small bowl, whisk together pumpkin purée, brown sugar, egg yolk and pumpkin pie spice. Set aside in the refrigerator.

Flour a surface and a rolling pin. Unfold defrosted puff pastry dough. Roll dough out to 10×14-inch rectangle. Spread pumpkin filling onto the dough, leaving a thin border on the edges. Working with one side at a time, tightly roll the two long sides of the dough toward each other until they meet in the middle. Carefully wrap the long tube of dough with plastic wrap and refrigerate for at least 30 minutes.

Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed quarter-sheet pan or jelly roll pan with parchment.

Remove filled dough from the refrigerator and unwrap. Use a sharp chef’s knife to cut the dough in 1/2-inch slices and place them about 2 inches apart on the prepared pan. Brush with egg white and sprinkle with coarse sugar or Kaleidoscope Sprinkles. Bake 15-20 minutes until golden brown.

Let cool for 5-10 minutes on the pan on a rack before removing to a serving plate. Place Pocky sticks into palmiers for more pumpkin flare and flavor (optional).

Devour and enjoy!!

*Pumpkin pie spice (Makes ¼ cup)

2 tbsp cinnamon

¾ tbsp ground ginger

2 tsp. nutmeg

1 tsp. all spice

1 tsp. cloves