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5 from 1 vote

Pumpkin Spiced Pizzelles

Pumpkin puree and pumpkin pie spice flavor this simple little easy-to-make cookie.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Cookie, Dessert
Servings: 30 -32 cookies
Author: Tricia


  • 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.