Pumpkin Pizzelle

Name: Pumpkin Pizzelle
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 40 to 50 cookies
Ingredients: 2 ¾ cups all-purpose flour; 1 tablespoon ground cinnamon; 2 teaspoons baking powder; 2 teaspoons pumpkin pie spice; 1 teaspoon ground nutmeg; 1 teaspoon ground allspice; 1 cup white sugar; 3 eggs, room temperature; ½ cup butter, melted and cooled; 1 ½ cups canned pumpkin puree; 1 teaspoon vanilla extract

Rating: 2 stars

3 Ratings
3 Reviews
2 Photos

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

By Lindsay

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Recipe Summary

prep:

20 mins

cook:

1 min

total:

21 mins

Servings:

Yield:

40 to 50 cookies

Nutrition Info

Directions

Step 1

Preheat pizzelle iron according to manufacturer's instructions.

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Step 2

Combine flour, cinnamon, baking powder, pumpkin pie spice, nutmeg, and allspice together in a bowl.
Step 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.
Step 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 g total fat; 20 mg cholesterol; 68 mg sodium. 12.7 g carbohydrates; 1.5 g protein; Full Nutrition

Reviews (3)

Most helpful critical review

LydzKyd

04/06/2016

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

Helpful

(1)

3 Ratings

5 star values: 0
4 star values: 0
3 star values: 1
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

LydzKyd

04/06/2016

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

Helpful

(1)

Liz Kruze

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 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

Cavalier_mom

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 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

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