Pumpkin Spice Palmiers a.k.a. Elephant Ear Cookies
Recipe Overview
Overview
Pumpkin Spice Palmiers are a delightful twist on a classic treat, combining the flaky, buttery texture of puff pastry with the warm, inviting flavors of pumpkin spice. The simplicity of this recipe is one of its greatest charms; with just three ingredients, you can create a dessert that feels both festive and indulgent. The use of Demerara sugar not only adds sweetness but also a satisfying crunch that contrasts beautifully with the soft, flaky pastry.
The process begins with thawing the puff pastry, which can be done overnight in the fridge or quickly on the counter. Once ready, the pastry is rolled out and generously coated with a mixture of sugar and pumpkin pie spice. This step is crucial, as it infuses the pastry with flavor and sweetness. The rolling technique, where you fold the pastry from both sides towards the center, creates the signature palmier shape and allows for even baking.
After a brief chill in the freezer, the dough is sliced into cookies and baked until golden brown. The result is a batch of warm, crispy palmiers that are perfect for sharing during the holiday season. They can be enjoyed fresh out of the oven or stored in an airtight container for a few days, making them a versatile treat for any occasion. Whether you’re hosting a holiday gathering or simply indulging in a sweet snack, these Pumpkin Spice Palmiers are sure to be a hit.
Recipe Details
Steps & Tips
Combine cinnamon, ground ginger, nutmeg, cloves, and allspice in a bowl.
Tip: Making your own pumpkin pie spice can be cheaper than store-bought.
Tip: Thaw puff pastry overnight in the fridge for best results.
In a bowl, combine Demerara sugar, pumpkin pie spice, and salt.
Spread a third of the sugar mixture over a flat surface and lay puff pastry on top.
Add another third of the sugar mixture on top of the puff pastry.
Roll out the puff pastry while pressing the sugar into the dough.
Score the middle of the puff pastry using a metal ruler.
Roll each side of the puff pastry towards the middle, jelly roll style.
Transfer the rolled puff pastry log into the freezer for about 30 minutes.
Once firm, cut the log into cookies about half an inch thick.
Tip: Aim for cookie thickness of about half an inch for even baking.
Transfer cookies to a baking sheet and sprinkle with remaining sugar mixture.
Leave cookies a few inches apart and bake in the oven.
Allow cookies to cool for five minutes before transferring to a wire rack.
Let cookies cool completely on the wire rack.
Tip: Cookies will crisp up more as they cool.
Tip: Store cookies in an airtight container to keep them fresh for a few days.
Ingredients
Ingredient: Gluten
→ Substitution: Gluten-Free Puff Pastry
Ingredient: Dairy
→ Substitution: Dairy-Free Butter
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Palmiers are also known as Elephant Ears and are a popular treat in many cultures.
- •Using homemade pumpkin pie spice can enhance the flavor and save money compared to store-bought.
- •Demerara sugar adds a nice crunch and flavor to the palmiers.
- •Chilling the rolled pastry in the freezer makes it easier to cut into cookies.
