Saving Room for Dessert

Delicious easy-to-follow recipes for food lovers!

Home

37 Comments

Pumpkin Spiced Pizzelles

This post may contain affiliate links. Please read my disclosure policy.

A basket filled with pumpkin spiced pizzelles

Pumpkin Spiced Pizzelles ~ pumpkin puree and pumpkin pie spice flavor this simple little easy-to-make cookie. These cookies are great served with a bowl of ice cream or as an ice cream sandwich. Roll the hot cookie into a cannoli shape then fill with mousse or dip in white chocolate for a special treat.

I love playing with pizzelles.  They’re very easy to shape and twist when warm from the iron.  I’ve made little edible bowls, cylinders, taco shaped treats and of course a nice, thin, flat wafer cookie.  At only 3-inches in diameter they are a great size for small bowls that can be filled with just about anything like candy pieces for a Halloween party or fluffy mousse for a dinner party.

 

 

Pumpkin Spiced Pizzelles in a small basket

While it took a few tries to develop the recipe to pumpkin perfection, I am very pleased with the final result!

I wanted a cookie that shines with the flavors of pumpkin and pumpkin pie spice but also not be overwhelmed.  The other issue was getting a cookie that would be crisp and not be too soft due to the addition of pumpkin puree.  Be sure to bake the cookies just a tad longer for a crispier texture.  They will soften a bit over time especially in humid conditions, but no worries, just smear some ice cream between two cookies and freeze until you want a light and simple dessert.

 

 

Pumpkin Spiced Pizzelles in a basket

My non-stick pizzelle iron cooks three Pumpkin Pizzelle cookies at a time and only takes about 2 minutes per batch.

This recipe makes 30-32 small cookies but is easily doubled.  Back in the old days they made pizzelles one at a time in beautifully decorated cast iron molds over a gas stove top or flame.  A labor of love indeed!

 

 

Pumpkin Spiced Pizzelles in a small basket

Pumpkin Spiced Pizzelles are fun and delicious, and a great addition to your fall dessert table!

 

Thanks for PINNING!

A basket filled with pumpkin spiced pizzelles

Let’s be baking friends! When you try our recipe please leave a comment on this post. If you loved this recipe we’d appreciate a 5-star rating! Sharing your experience, variations and insights will help all our readers, and it helps me too. If you’re on Pinterest feel free to leave a comment and photo there if you have one. If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!

 

PRINT THE RECIPE!

5 from 1 vote

Pumpkin Spiced Pizzelles

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 30 -32 cookies
Course: Cookie, Dessert
Author: Tricia
PRINT RECIPE
Pumpkin puree and pumpkin pie spice flavor this simple little easy-to-make cookie.

Ingredients

  • ¼ cup unsalted butter, (4 tablespoons) melted and cooled slightly
  • 1 large egg
  • ¼ cup canned pure pumpkin puree, unsweetened
  • ½ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup unbleached all-purpose flour
  • 1 ¼ teaspoons baking powder
  • dash of salt
  • 2 teaspoons pumpkin pie spice

Instructions

  • Melt the butter and set aside.
  • In a large mixing bowl, vigorously whisk together the egg, pumpkin puree, and sugar until blended and smooth. Add the vanilla and melted butter and whisk until combined.
  • Combine the flour, baking powder, salt and pumpkin pie spice, and sift together over the large mixing bowl containing the egg mixture.
  • Fold the ingredients together with a spatula until combined.
  • Preheat your pizzelle iron to medium-high heat or until a drop of water sizzles on the cooking surface. On my pizzelle iron these did best on about level 4.
  • Scoop the batter into a large zip lock bag or pipping bag. Cut the corner of the bag into a 1/2" opening.
  • Pipe about 1 tablespoon of batter into the center of the iron and cook according to your manufacturer directions. If they are too big for your press, pipe a little less next time. It may take a few tries to get them just right but I have found that centering the batter is the key to a good shape.
  • Remove the hot pizzelles to a wire rack covered with parchment paper to cool. Store at room temperature.

Recipe Notes

  • Dip one side of the cookie in white chocolate for a festive look.
  • Mold hot pizzelles into bowls, tacos, or cylinders perfect for filling with ice cream, mousse or even candy.
  • Pizzelles make great ice cream sandwiches or served with a bowl of ice cream. We love Dulce de Leche ice cream for this flavor pizzelle cookie.
  • If you prefer a crispier cookie, try substituting one tablespoon vegetable oil for one tablespoon of the butter.
 
 

 

SRFD’s favorite Pizzelle Iron

This inexpensive Chef’s Choice Pizzelle Pro Express bakes three 3-inch pizzelle at once in 45-60 seconds. The heat recovers instantly for quick baking. The plates are nonstick making for easy clean up. There is an overflow channel for excess batter too. A small spoon and wooden cannoli-bowl are included. Click on the photo for more information or to purchase from Amazon.

Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

 

 

Here are a few more pizzelle recipes you might also enjoy:

Chocolate Pizzelles dipped in white chocolate and decorated with coconut, crushed peppermint, nuts and mini chocolate chips

Chocolate Pizzelles dipped in white chocolate with peppermint, walnuts, chocolate chips, coconut and pistachios for a special holiday treat. Click HERE to get the recipe.

 

Stacks of classic pizzelle cookies dusted with powdered sugar

Pizzelles are a lightly sweet, crisp and delicious anise flavored Italian wafer cookie that are easy to make, travel well and are universally loved! Click HERE to get the recipe.

Finally, check out some of my favorite Pumpkin Recipes on Saving Room for Dessert!

Thanks so much for stopping by! Tricia

SaveSave

SaveSave

SaveSave

Before you leave

Join my free email list and get a FREE e-cookbook!
Never miss a recipe - sign up today!

You may also like these

Chocolate Sandwich CookiesPumpkin Crinkle CookiesChocolate Chip Cookies with oats, pecans and browned butterAlmond Butter SticksPumpkin Chocolate Chip Cookies
Previous Post:
Next Post:

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

37 Comments

  5. Angela says

    I made these today and were so good and simple! I’ve been making my grandmother’s Pizzelles for years and it can be very tricky and I almost gave up on making them. My grandmother’s recipe calls for softened butter and solid crisco. They turn out very thin and crispy, but break easily and stick to my iron. Does melting make the big difference? Thank you so much!
    Angela

    reply to this comment >

    • Tricia Buice says

      Hi Angela! I think these are a little less crispy because of the pumpkin and no crisco. Melting the butter is more for easier mixing I think. But who knows – isn’t baking such a science! Glad you liked them – and they are so easy. Have a very happy Thanksgiving and thanks so much for commenting and visiting!

      reply to this comment >

    • Tricia Buice says

      I hear you and understand Susan. My grandmother used to make pizzelles so I guess I was overcome with nostalgia some years ago. I only use it once a year or so but I’m always glad when I do! They are a fun and simple cookie that also travels well. Have a great week!

      reply to this comment >

Trackbacks

shares