The autumn season has arrived on the calendar. In the Bay Area, we don’t have any indication that it is really here from a weather standpoint. We are experiencing a warm October although the weather folks keep telling us that El Nino is around the corner and to brace for a very stormy season. With our unprecedented four year drought here in
we are welcoming the deluge of water. We
keep praying it will arrive soon.
Speaking of the fall season, this month’s theme for Blogger C.L.U.E. Society is autumn. I was fortunate to receive Liz’s blog – That Skinny Chick Can Bake. I was super excited to start browsing her expansive site of fantastic baked goods. I knew for sure that I wanted to find a recipe with pumpkin, since that just resonates autumn for me.
I have followed and admired Liz’s blog for many years and when I was asked to join the Blogger C.L.U.E Society and she was one of the founders, I immediately said – sign me up! Liz’s mom was an amazing cook but not a real baker. To satisfy her sweet tooth, they would whip open the Better Homes and Garden Cookbook and go straight to the dessert tab. She married a chocoholic and had 3 kids to bake for and started her blog in 2010 to chronicle her recipes and journey. Liz is an extremely talented, genuine, and friendly and family oriented. I just wish I lived closer to her and could actually taste all of her beautiful sweet creations.
I mentioned earlier that I wanted to find a pumpkin recipe. Sure enough, Liz had plenty to choose from. I fell in love with the Pumpkin Palmiers recipe and knew that was the one. They seemed simple yet sophisticated. The end result was nothing short of DIVINE! I changed a few of the ingredients and quantities since I like a strong flavor of the autumn spices. Thank you Liz for a great recipe!
Makes about 14 to 18
1 Sheet frozen all butter puff pastry, defrosted in refrigerator overnight
2 Tablespoons Pumpkin Butter
½ Cup Sugar
2 teaspoon Cinnamon
½ teaspoon Nutmeg
½ teaspoon Ground Cloves
¼ teaspoon Ground Cardamom
½ Cup Pumpkin Puree
1 Tablespoon Apple Juice or Cider
¼ Cup Sugar
½ teaspoon Cinnamon
½ teaspoon Ground Ginger
1/8 teaspoon Ground Cloves
To make the pumpkin butter, combine all of the ingredients in a small sauce pan and simmer until it is the consistency of apple butter. Let cool.
Preheat the oven to 375 degrees. Line a baking sheet with a Silpat or parchment. Set aside.
Dust your work surface with flour and roll the puff pastry to 11 x 14 rectangle. Spread surface with 2 tablespoons of the pumpkin butter and stop ½ inch of the edge.
Mix the sugar, cinnamon, nutmeg, cloves and cardamom together in a bowl. Sprinkle ¼ cup onto the pumpkin butter. Starting at one of the shorter sides, roll up dough like you would with a cinnamon roll just to the center then repeat on the other side until they meet in the middle. Wrap in plastic wrap and chill for 30 minutes.
Remove the chilled dough from the fridge and gently cut, in a sawing motion, into ¼ inch slices. Dip all sides in sugar mixture; and place on a baking sheet, keeping about an inch between each cookie. Place in fridge or freezer to chill for a few minutes.
Bake for about 10 minutes, flip and bake 10 more minutes. Remove cookies to a cooling rack. They will crisp as they cool.