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Pumpkin-Palmiers - a simple sweet using puff pastry and pumpkin butter!

Pumpkin Palmiers

Puff pastry nibbles filled with pumpkin butter!


For pumpkin butter:


  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