Pumpkin Roll Palmiers

Autumn in Pennsylvania is so quintessentially American: flannel shirts, pumpkin spice lattes, and football after Thanksgiving dinner. But when the trees turn, I dream of walking through Paris. Give the classic pumpkin pie some transatlantic refinement by turning it into a palmier, an elephant-eared cookie, brittle as a fall leaf, with a spiced center. Happy Thanksgiving is out, but Bonne Action De Grâce is in.
1 sheet puff pastry, thawed by box direction
½ cup pumpkin puree
¼ teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon all spice
½ teaspoon ground ginger
1/3 cup dark brown sugar
¼ cup walnuts
Preheat oven to 400 degrees, and prepare a baking sheet with parchment paper.
On a floured work surface, roll out your puff pastry.
Evenly spread the surface of your pastry with the pumpkin purée.
Sprinkle with spices.
Now, taking a long edge, fold inward midway.
Repeat with other side.
Fold book-wise onto itself.
Cut into ¾-inch slices, and place on your prepared tray.
Repeat with remaining dough.
Pulse together the brown sugar and walnuts.
Sprinkle on top of each slice, and press down gently.
Bake for 13-15 minutes or until puffed and golden. They should resemble elephant ears.