Rating: 2 stars
3 Ratings
  • 5 star values: 0
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  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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

Recipe Summary

prep:
20 mins
cook:
1 min
total:
21 mins
Servings:
40
Yield:
40 to 50 cookies
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Ingredients

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

Directions

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

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  • 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.

Nutrition Facts

81 calories; protein 1.5g; carbohydrates 12.7g; fat 2.8g; cholesterol 20.1mg; sodium 68.4mg. Full Nutrition
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