Adapted from recipe at Cottage Way of Life
1 sheet frozen puff pastry, defrosted in refrigerator overnight
2 tablespoons pumpkin butter (found at Williams-Sonoma or Trader Joe's)
1/4 cup sugar
1 teaspoon cinnamon
1/8 teaspoon of freshly ground nutmeg
1/8 teaspoon cloves
Powdered sugar to roll out pastry
Preheat oven to 375º. Line baking sheet with Silpat or parchment. Set aside.
Dust work surface with powdered sugar 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 sugar over surface.
Mix the 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.
for about 10 minutes, flip and bake 8-10 more minutes. Remove cookies
to cooling rack. They will crisp up as they cool. Makes 10-20
depending on brand of puff pastry and how thick you cut them.