The Best Recipes for Pumpkin Pizzelle

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Pumpkin Pizzelle

"A fall flavor in a traditional Italian cookie! If desired, dust with confectioners' sugar before serving."

Ingredients :

• 2 3/4 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 cup white sugar
• 3 eggs, room temperature
• 1/2 cup butter, melted and cooled
• 1 1/2 cups canned pumpkin puree
• 1 teaspoon vanilla extract

Instructions :

Prep : 20M	Cook : 40M	Ready in : 21M

• Preheat pizzelle iron according to manufacturer's instructions.
• Combine flour, cinnamon, baking powder, pumpkin pie spice, nutmeg, and allspice together in a bowl.
• Beat sugar and eggs together in a bowl using an electric mixer. Add butter; beat until blended. Add pumpkin puree and vanilla extract; beat until blended. Add flour mixture and mix on medium speed until smooth batter forms.
• Drop a tablespoon of batter onto the preheated iron. Bake until golden, 30 to 40 seconds, or a few seconds longer for darker pizzelle. Remove cookies from the pizzelle press by lifting gently with a fork or spatula; cool on waxed paper.

Notes :

• I use a 1-tablespoon melon baller to measure even amounts of batter for each pizzelle.
• These cookies are best cooked a little longer or on a higher setting with your press.
• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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