Pumpkin Pizzelle Recipe

Name: Pumpkin Pizzelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat pizzelle iron according to manufacturer's instructions.
2
Combine flour, cinnamon, baking powder, pumpkin pie spice, nutmeg, and allspice together in a bowl.
3
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.
4
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.

820

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 3/4 cups all-purpose flour, 1 tablespoon ground cinnamon, 2 teaspoons baking powder, 2 teaspoons pumpkin pie spice, and more.

Yes, Pumpkin Pizzelle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pizzelle

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