Pumpkin Pizzelle

Pumpkin Pizzelle

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 81 cals
Serving size has been adjusted!
Original recipe yields 40 servings

Nutrition

  • Calories:
  • 81 kcal
  • 4%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Reviews

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

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