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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.
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 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 are fun and delicious, and a great addition to your fall dessert table!
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Pumpkin Spiced Pizzelles
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 ½" 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.
Nutrition
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 with peppermint, walnuts, chocolate chips, coconut and pistachios for a special holiday treat. Click HERE to get the recipe.
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
Jake
Made these tonight. Good pumpkin flavor. Excited to half-dip them in dark chocolate to finish them off. We tried with the scraps and they were delicious.
Some notes:
For servings, I’m not sure how small the iron used originally was to make 30, but I doubled the recipe and my iron only made 20 so if you have a 4″ diameter iron like me, plan accordingly.
I could have maybe got a couple more since I figured out a few in that less batter was ok but you had to smash them down hard to spread out the thicker batter to the full edges.
TLDR:
-Thicker batter than normal, press down hard
-Follow their advice to cook them a bit longer or they won’t crisp enough
-Unless you have a tiny iron diameter, plan to make much more than the recipe calls to have enough.
Tricia Buice
Thanks for the feedback Jake. Glad you enjoyed them.
Lisa
Wondering how much almond flour to use for my pumpkin loving gluten friends.
Any advice?
Tricia Buice
Hi Lisa. I have not tested this recipe using almond flour. Honestly I might be more inclined to try substituting a one-to-one gluten free flour instead of almond flour which adds moistness to baked recipes. These pizzelles might turn out too soft. Hope that helps.