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Pumpkin Pizzelle

Rated as 2 out of 5 Stars

"A fall flavor in a traditional Italian cookie! If desired, dust with confectioners' sugar before serving."
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21 m servings 81
Original recipe yields 40 servings (40 to 50 cookies )


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  1. Preheat pizzelle iron according to manufacturer's instructions.
  2. Combine flour, cinnamon, baking powder, pumpkin pie spice, nutmeg, and allspice together in a bowl.
  3. 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.
  4. 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

Per Serving: 81 calories; 2.8 12.7 1.5 20 68 Full nutrition

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Read all reviews 3
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Least positive

These didn't really have any pumpkin taste. The spices were rather mild. Probably won't make these again

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...

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 j...