A fall flavor in a traditional Italian cookie! If desired, dust with confectioners' sugar before serving.



Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat pizzelle iron according to manufacturer's instructions.

  • Combine flour, cinnamon, baking powder, pumpkin pie spice, nutmeg, and allspice together in a bowl.

  • Beat sugar and eggs together in a bowl using an electric mixer. Add butter; beat until blended. Add pumpkin puree and vanilla extract; beat until blended. Add flour mixture and mix on medium speed until smooth batter forms.

  • Drop a tablespoon of batter onto the preheated iron. Bake until golden, 30 to 40 seconds, or a few seconds longer for darker pizzelle. Remove cookies from the pizzelle press by lifting gently with a fork or spatula; cool on waxed paper.

Cook's Notes:

I use a 1-tablespoon melon baller to measure even amounts of batter for each pizzelle.

These cookies are best cooked a little longer or on a higher setting with your press.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

81 calories; 2.8 g total fat; 20 mg cholesterol; 68 mg sodium. 12.7 g carbohydrates; 1.5 g protein; Full Nutrition

Reviews (3)

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Most helpful critical review

Rating: 2 stars
These didn't really have any pumpkin taste. The spices were rather mild. Probably won't make these again Read More
3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 2 stars
These didn't really have any pumpkin taste. The spices were rather mild. Probably won't make these again Read More
Rating: 3 stars
After reading the reviews I decided to try this anyway. But I used 6 eggs instead of 3 3/4 c pumpkin 2 1/2 c flour 1 c shortening instead of butter. I followed the recipe for spices. Didn't have much flavor if I try it again I'll double the spices leave out the pumpkin since I can't taste it anyway and instead make a whipped pumpkin butter to dab on top. I cut back on the pumpkin in recipe thinking it was the cause of the rubbery texture I read about in the reviews. Thanks for sharing. It's good idea w potential to experiment with. Shortening caused some to burn but I used smaller amounts of batter and cooked it 35 seconds on the iron. This cooked them well. Read More
Rating: 1 stars
Made this exact to the recipe..Not sure how to describe these. I thought they would be a nice change from the family's traditional pizzelles but I wound up tossing the batter out after making just a couple. The batter actually tasted ok even if it was pretty bland. That was suprising considering the amount of spices in this recipe. They had a very odd taste even with 10x suger sprinkled on them. The main issue is the texture. Weird rubbery and limp. Maybe I should have tried making regular cookies with the batter. I've been making pizzelles for 30 years Different flavors and add-ins but I won't be making these again. Would have given this 1/2 star if I could have. Read More