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My review
Pumpkin Pizzelle
122
Lindsay
"A fall flavor in a traditional Italian cookie! If desired, dust with confectioners' sugar before serving."
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Ingredients
21 m servings 81Original recipe yields 40 servings (40 to 50 cookies )
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- 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
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Reviews
Read all reviews 3Most helpful
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Newest
3/12/2016
These didn't really have any pumpkin taste. The spices were rather mild. Probably won't make these again
12/18/2016
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...
11/22/2016
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...