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Pumpkin Palmiers

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Pumpkin Palmiers are so sensational that they were gobbled up by my girlfriends…need I say more? They are a delicacy you just must try!

Pumpkin-Palmiers on a small white plate on a red napkin

Homemade Pumpkin Butter

This recipe for pumpkin palmiers deserved to be revisited.

The first time I baked up these homemade palmiers, I had a jar of pumpkin butter from Williams-Sonoma in my fridge. But that’s a seasonal item and these are too tasty to be limited to the holidays. This time I wanted to create my own pumpkin butter…though I still used boxed puff pastry, albeit a premium, all-butter brand. Who knew pumpkin butter was a snap to prepare? A bit of canned pumpkin, spices and apple juice were simmered briefly. That’s it! Perfect for these palmiers, plus leftovers can be spread on toast just like apple butter.

Pumpkin-Palmiers on a square white plate with cinnamon sugar and cinnamon sticksWhat are palmiers?

From the French, the name for these little pastries translates to palm trees, and you can see how these curlicues resemble the tree’s canopy. Created from puff pastry, then coated in sugar and rolled, cut, drenched in more sugar and baked, they are a delicacy you just must try. My pumpkin version included the addition of a thin layer of pumpkin butter and utilized a spiced sugar to complement the filling. The puff pastry must be cold when baked for the best results, so the only time-consuming part of the preparation is a few chilling times between the rolling, slicing and baking.

I was planning to showcase an alternative rolling method where one half is rolled, then the dough is flipped and the other half is rolled. But after spreading pumpkin butter on the whole pastry sheet, I realized I messed up. My taste testers were more interested in the spelling of these pastries, the recipe link and whether they were complicated to make (no), than their actual shape. So if you have a group gathering for tea, coffee or even a cocktail party, consider adding these pumpkin palmiers to your menu. You might also enjoy my Pesto Palmiers and these Cinnamon Sugar Palmiers from 365 Days of Baking.

Pumpkin Palmiers

Pumpkin Palmiers

Puff pastry nibbles filled with pumpkin butter!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 10-20


  • 1 sheet frozen all- butter puff pastry, defrosted in refrigerator overnight (I use Dufour brand)
  • 2 tablespoons pumpkin butter, homemade or store-bought
  • 1/2 cup sugar, divided
  • 1 teaspoon cinnamon
  • 1/8 teaspoon of freshly ground nutmeg
  • 1/8 teaspoon cloves

For pumpkin butter:

  • 1/2 cup pumpkin puree
  • 3-4 tablespoons apple juice or cider
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon cloves


  1. Make pumpkin butter by combining all ingredients and simmering till the consistency of apple butter. Cool.
  2. Preheat oven to 375º. Line baking sheet with Silpat or parchment. Set aside.
  3. Dust work surface with flour (I like to do this on a Roulpat or piece of parchment so I can utilize it for shaping the palmiers) and roll puff pastry sheet to 11 x 14 rectangle. Spread surface with the pumpkin butter stopping within 1/2 inch of edge. Do not use more than 2 tablespoons as it will ooze out when folded. Sprinkle 1/4 cup sugar over surface.
  4. Starting at one of the shorter sides, roll up dough like you would with a cinnamon roll just to the center of the dough. Repeat with the other side so that the rolls meet in the middle. Wrap dough in plastic wrap and chill for 30 minutes or longer.
  5. Mix the remaining 1/4 cup sugar with the spices and place in pie tin. Remove chilled dough from fridge and gently cut, in a sawing motion, into 1/4 inch slices. Dip all sides in sugar mixture; and place on baking pan, keeping about an inch between each cookie. Place in fridge or freezer to chill for a few minutes.
  6. Bake for about 10 minutes, flip and bake 8-10 more minutes. Remove cookies to cooling rack. They will crisp up as they cool.

Yield: 10-20 depending on brand of puff pastry and how thick you cut them.

Total time: 1 1/2 hours




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39 comments on “Pumpkin Palmiers”

  1. Damn delicious!!!
    i want this for my brunch today…
    lovin pumpkin all the way!

  2. I have been looking forward to this post since you mentioned it the other day. My mom was BIG on palmiers when I was kid. Never saw them with pumpkin, just love them.

  3. Such gorgeous palmiers, I’d inhale these!

  4. These sound do delicious, Liz! Love the flavour combination. I am always amazed by the use of canned pumpkin! : )

  5. I don’t know which looks better – the pumpkin butter, or the palmiers. I think I’d love them both equally!

  6. I have always wanted to make palmiers!! Yours look amazing!

  7. Oh! Palmiers are from ” palm trees”…. Ha I actually didn’t realize that shape is from palm tree! And they are my favorite… the flaky crispy texture is so addicting that I can’t control myself once I eat one. And your pumpkin palmiers look SUPERB! I want to try this!!!

  8. Hi Liz, these are beautiful, have always admired the way they look, the pumpkin is a great addition.

  9. These pumpkin pastries look so flaky and heavenly!

  10. They look gorgeous! I want to make me some too!

  11. Liz! This recipe is incredible ! I’ve never seen the palmiers like this! Love them and with pumking must be very good 😉

  12. I have wanted to make palmiers for such a long time, but they’ve intimidated me so much! Yours look perfect. And pumpkin sounds amazing!

  13. My grandmother used to make these when I was little and it wasn’t until I saw Ina Garten make them on tv that I knew they had a name. 🙂

    She never graced us with pumpkin ones though! They look lovely.

  14. These look heavenly. I used to make palmiers in the French bakery I worked in. This makes me want to whip up a batch of puff pastry.

  15. One of these would be perfect for that mid morning pick me up, I love the addition of pumpkin butter puts a lovely seasonal twist on them.

  16. Palmiers are one of the prettiest cookies out there, and I have no idea why I haven’t made them before. I love yours, Liz!

  17. These are so pretty Liz, you are an awesome baker. Thank you so much sharing these treats with us everyday!

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