An Italian biscuit with a seasonal flavor! Before serving, if preferred, sprinkle with confectioners’ sugar.
| Prep Time: | 20 mins |
| Cook Time: | 1 mins |
| Total Time: | 21 mins |
| Servings: | 40 |
| 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
Instructions
- 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.
- 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
| Calories | 81 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 68 mg |
| Sugars | 5 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
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.
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.
These didn’t really have any pumpkin taste. The spices were rather mild. Probably won’t make these again