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A basket filled with pumpkin pizzelles

Pumpkin Spiced Pizzelles

5 from 16 votes

Pumpkin puree and pumpkin pie spice flavor this simple little easy-to-make cookie.

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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!

 

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A basket filled with pumpkin spiced pizzelles

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PRINT THE RECIPE!

Pumpkin Spiced Pizzelles

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 30 -32 cookies
Course: Dessert
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 16 votes
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 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 information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 45kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 20mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 373IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.1mg

 

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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49 Comments

  2. Dolores

    These were so easy to make, beautiful to look at and, oh so delicious. I like trying different flavored pizzelles and this recipe is definitely ‘a keeper.’ Thank you so much for sharing.

    Reply

    • Tricia Buice

      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

  5. Bonnie

    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

  6. Luisa Bellissimo

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

    Reply

  7. Angela

    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

    • Tricia Buice

      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

    • Tina

      Angela, brush a little oil your iron as it heats up. You should only have to do this before you start once it is seasoned. Also, do not wash it! Just use a paper towel and blot it clean. I’ve been making pizzelles for 55 years and now have my grandmother’s iron. Good luck!

      Reply

  8. Robyn @ Simply Fresh Dinners

    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

    • Tricia Buice

      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

  15. Susan

    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

    • Tricia Buice

      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

  17. sue | theviewfromgreatisland

    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