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Pumpkin Spiced Pizzelles

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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!!!

 

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5 from 2 votes

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

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39 Comments

  1. Lynn says

    October 16, 2019 at 6:30 pm

    5 stars
    These are amazing!!

    reply to this comment >
    • Tricia Buice says

      October 16, 2019 at 6:34 pm

      Thanks Lynn!

      reply to this comment >
  2. Anna says

    January 27, 2019 at 2:23 pm

    Does this call for 1/2 cup butter? Was there a reason why you put “1/4 cup, 4 Tblsp.” Instead of 1/2 cup? Thanks!

    reply to this comment >
    • Tricia Buice says

      January 27, 2019 at 3:38 pm

      Hi Anna. I was just referencing a different measurement to make it easy for our readers. I’ve put it in brackets so that may help. The recipe needs 4 tablespoons or 1/4 cup unsalted butter, no more. Thanks!

      reply to this comment >
  3. Bonnie says

    October 13, 2018 at 10:25 pm

    Not sure what I might have done been making pizzelles for years . These was terrible they got soft after they cooled and didn’t really even taste like pumpkin

    reply to this comment >
    • Tricia Buice says

      October 14, 2018 at 10:34 am

      Sorry the pizzelle recipe didn’t meet your expectations. Thanks for the feedback.

      reply to this comment >
  4. Luisa Bellissimo says

    September 29, 2018 at 3:44 pm

    I will definitely make these next week for our Canadian Thanksgiving, ,October 8th this year!
    The kids will love them.
    Thanks

    reply to this comment >
    • Tricia Buice says

      September 29, 2018 at 6:12 pm

      I saw that your Thanksgiving is coming so early this year – or at least it seems like it. Hope you have a wonderful holiday! Thanks for trying our recipe.

      reply to this comment >
  5. Angela says

    November 19, 2016 at 6:42 pm

    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

      November 19, 2016 at 7:04 pm

      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 >
  6. Robyn @ Simply Fresh Dinners says

    October 5, 2016 at 7:06 pm

    I’ve never made these but you make them look so easy and beautiful, Tricia. No matter what type of food you make, it is always elegant yet accessible to us all – LOVE that! You have a special touch. Thanks for the inspiration! Sharing 🙂

    reply to this comment >
    • Tricia Buice says

      October 5, 2016 at 8:23 pm

      You are the sweetest Robyn! Thank you so much – you made my day!

      reply to this comment >
  7. John/Kitchen Riffs says

    October 5, 2016 at 12:14 pm

    Pizzelles have such a fun shape! Love the way they look. But confession: I’ve never actually made them. Only used store-bought. Boo! I gotta remedy this — with this recipe. Thanks!

    reply to this comment >
    • Tricia Buice says

      October 5, 2016 at 1:20 pm

      They are so easy to make John and a tasty treat anytime! Love all the flavors 🙂 Have a great day!

      reply to this comment >
  8. Gerlinde @Sunnycovechef says

    October 4, 2016 at 12:59 pm

    Your pizzelles are adorable. I’m sure they taste fantastic and you made them perfect for the season.

    reply to this comment >
    • Tricia Buice says

      October 4, 2016 at 2:31 pm

      Thanks Gerlinde 🙂

      reply to this comment >
  9. Mandy says

    October 4, 2016 at 2:51 am

    Absolutely beautiful! Would thoroughly enjoy eating ice cream out of a pizzelle bowl.
    Have a super day Tricia.
    🙂 Mandy xo

    reply to this comment >
    • Tricia Buice says

      October 4, 2016 at 7:27 am

      Thanks Mandy – my family loved these, especially with ice cream 🙂

      reply to this comment >
  10. Mimi says

    October 3, 2016 at 7:42 pm

    Beautiful! And I bet they taste good. Perfect timing!!!!!!!

    reply to this comment >
    • Tricia Buice says

      October 4, 2016 at 7:27 am

      Thanks Mimi!

      reply to this comment >
  11. Monique says

    October 3, 2016 at 4:49 pm

    Every year I want one:)

    Beautiful Tricia!!
    AGain I am coveting a pizzelle maker.

    reply to this comment >
    • Tricia Buice says

      October 4, 2016 at 7:27 am

      I broke down and bought a pizzelle maker a few years ago. I only use it once a year or so but am so glad I have one. My grandmother made pizzelles so I always think of her when I make them. Thanks!

      reply to this comment >
  12. Becky Green says

    October 3, 2016 at 4:43 pm

    These little cookies look WONDERFUL, TRICIA! I like the idea of using Pumpkin in them too! 😉 THEY’RE SO PRETTY!! 😉

    reply to this comment >
    • Tricia Buice says

      October 4, 2016 at 7:25 am

      Thank you so much Becky!

      reply to this comment >
  13. Susan says

    October 3, 2016 at 2:56 pm

    Even though I keep telling myself I don’t need any more gadgets or cookwear I would love to have a pizzelle maker. They are so pretty! What a delicious flavor for fall ♥

    reply to this comment >
    • Tricia Buice says

      October 4, 2016 at 7:25 am

      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 >
  14. [email protected]'s Recipes says

    October 3, 2016 at 2:18 pm

    Gorgeous, Tricia. If I ever get a pizzelle, then these pumpkin pizzelles would be my first try.

    reply to this comment >
    • Tricia Buice says

      October 4, 2016 at 7:24 am

      Thanks Angie!

      reply to this comment >
  15. sue | theviewfromgreatisland says

    October 3, 2016 at 11:12 am

    I’m so glad you linked to the machine you use — I always wondered how you made these incredible little wafers, and yes, I did picture you using one of those old fashioned irons 😉 Yours look so crisp and gorgeous, I’m not sure I could bear to eat one 🙂

    reply to this comment >
    • Tricia Buice says

      October 3, 2016 at 1:23 pm

      Haha! These cook so quickly in the iron, almost takes all the fun out it. You may need to eat at least two to enjoy the flavor to its’ fullest. Thanks Sue!

      reply to this comment >
  16. Monica says

    October 3, 2016 at 8:57 am

    Your pizzelles are always beautiful and this pumpkin-spiced variety is wonderful. How amazing would it be to serve it after Thanksgiving dinner?!

    reply to this comment >
    • Tricia Buice says

      October 3, 2016 at 1:22 pm

      Thanks Monica! These would be great served with just about any dessert during the holidays. We just love pumpkin!

      reply to this comment >
  17. Jennifer @ Seasons and Suppers says

    October 3, 2016 at 7:12 am

    So lovely and I can just imagine the flavours! I would just love to snack on them with my afternoon coffee 🙂

    reply to this comment >
    • Tricia Buice says

      October 3, 2016 at 7:16 am

      They are perfect with coffee or tea Jennifer. Thanks!

      reply to this comment >
  18. Chris Scheuer says

    October 3, 2016 at 7:04 am

    So… pretty Tricia! I love that pizzelles can transform a bowl of ice cream into a gourmet dessert! These sound especially wonderful with the pumpkin flavor!

    reply to this comment >
    • Tricia Buice says

      October 3, 2016 at 7:16 am

      Thank you Chris. Have a lovely day!

      reply to this comment >
    • Sheryl says

      October 31, 2021 at 7:08 pm

      5 stars
      Came across this recipe today and Had everything on hand, so I made them. Easy to follow recipe.
      Tomorrow I will use up my pumpkin purée and make more! Definitely will add more pumpkin spice for a richer flavor and won’t hassle with the dough in a bag, two spoons would be easier and less waste

      reply to this comment >
      • Tricia Buice says

        November 1, 2021 at 7:43 am

        Thanks for the feedback Sheryl. So glad you enjoyed these pizzelles!

        reply to this comment >

Trackbacks

  1. Pumpkin Loaf Cake - Recipe Girl says:
    October 15, 2016 at 5:59 am

    […] Pumpkin Spiced Pizzelles ~ from Saving Room for Dessert […]

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