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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 puree and pumpkin pie spice flavor this simple little easy-to-make cookie.
- 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
- 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 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 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
Lynn says
These are amazing!!
Tricia Buice says
Thanks Lynn!
Anna says
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!
Tricia Buice says
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!
Bonnie says
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
Tricia Buice says
Sorry the pizzelle recipe didn’t meet your expectations. Thanks for the feedback.
Luisa Bellissimo says
I will definitely make these next week for our Canadian Thanksgiving, ,October 8th this year!
The kids will love them.
Thanks
Tricia Buice says
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.
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
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!
Robyn @ Simply Fresh Dinners says
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 🙂
Tricia Buice says
You are the sweetest Robyn! Thank you so much – you made my day!
John/Kitchen Riffs says
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!
Tricia Buice says
They are so easy to make John and a tasty treat anytime! Love all the flavors 🙂 Have a great day!
Gerlinde @Sunnycovechef says
Your pizzelles are adorable. I’m sure they taste fantastic and you made them perfect for the season.
Tricia Buice says
Thanks Gerlinde 🙂
Mandy says
Absolutely beautiful! Would thoroughly enjoy eating ice cream out of a pizzelle bowl.
Have a super day Tricia.
🙂 Mandy xo
Tricia Buice says
Thanks Mandy – my family loved these, especially with ice cream 🙂
Mimi says
Beautiful! And I bet they taste good. Perfect timing!!!!!!!
Tricia Buice says
Thanks Mimi!
Monique says
Every year I want one:)
Beautiful Tricia!!
AGain I am coveting a pizzelle maker.
Tricia Buice says
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!
Becky Green says
These little cookies look WONDERFUL, TRICIA! I like the idea of using Pumpkin in them too! 😉 THEY’RE SO PRETTY!! 😉
Tricia Buice says
Thank you so much Becky!
Susan says
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 ♥
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!
Angie@Angie's Recipes says
Gorgeous, Tricia. If I ever get a pizzelle, then these pumpkin pizzelles would be my first try.
Tricia Buice says
Thanks Angie!
sue | theviewfromgreatisland says
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 🙂
Tricia Buice says
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!
Monica says
Your pizzelles are always beautiful and this pumpkin-spiced variety is wonderful. How amazing would it be to serve it after Thanksgiving dinner?!
Tricia Buice says
Thanks Monica! These would be great served with just about any dessert during the holidays. We just love pumpkin!
Jennifer @ Seasons and Suppers says
So lovely and I can just imagine the flavours! I would just love to snack on them with my afternoon coffee 🙂
Tricia Buice says
They are perfect with coffee or tea Jennifer. Thanks!
Chris Scheuer says
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!
Tricia Buice says
Thank you Chris. Have a lovely day!