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Pumpkin Spiced Pizzelles ~ pumpkin puree and pumpkin pie spice flavor this simple little easy-to-make cookie. 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.
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.
My non-stick pizzelle iron cooks three cookies at one 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 are fun and delicious, and a great addition to your fall dessert table!
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Pumpkin puree and pumpkin pie spice flavor this simple little easy-to-make cookie.
- 1/4 cup unsalted butter (4 tablespoons) melted and cooled slightly
- 1 large egg
- 1/4 cup canned pure pumpkin puree, unsweetened
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup unbleached all-purpose flour
- 1 1/4 teaspoons baking powder
- dash of salt
- 2 teaspoons pumpkin pie spice
- 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.
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.
You might also like these pizzelle recipes:
Classic Pizzelle Recipe ~ from King Arthur Flour
Pizzelles ~ from Allrecipes
Here’s a ‘clickable’ photo for information about my favorite Pizzelle iron:
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I’m loving all these wonderful pumpkin recipes on Pinterest and Facebook these days. I hope you will follow along as we get into gear for holiday baking and cooking. Be sure to check out my Instagram page too! Thanks so much for stopping by. I hope you had a wonderful week and Happy Thanksgiving to my Canadian friends!