Pumpkin Spiced Pizzelles

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4.82 from 16 votes

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

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: Italian

Keyword: cookies, pumpkin, pumpkin spice

Servings: -32 cookies

Calories: 45kcal

Author: Tricia

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.

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