Pumpkin Pizzelle recipe

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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

Nutrition Info

81.1 calories
carbohydrate: 12.7 g
cholesterol: 20.1 mg
fat: 2.8 g
fiber: 0.6 g
protein: 1.5 g
saturatedFat: 1.6 g
servingSize: -
sodium: 68.4 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

40 to 50 cookies

Recipe Note

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

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