Pumpkin Pizzelles for the pumpkin fanatics! These have a mild pumpkin and spice taste, nothing overwhelming, but they’re very good and sure to be appreciated by everyone… not just pumpkin lovers! They are a nice addition to your fall baking.
You do need a pizzelle maker to make these.
I have two pizzelle makers. One is a VillaWare, non-teflon, which makes pizzelles how I like them, thin and crisp. However, VillaWare went out of business. BUT, the Cucina company bought VillaWare. The other pizzelle maker I have is a Cucina Pro which makes 4 mini pizzelles, thin and crisp! These mini pizzelles are about 2-1/2 inches in diameter, as opposed to regular pizzelles which are about 5 inches. I like both sizes and use them for different reasons. The minis cook must faster and take less time to make.
Grab a stool or chair by your work space! It takes about 45 minutes to make the regular 5-inch size, making 2 at a time. Mini pizzelles take about half that time, making 4 at a time. They are worth it whatever size you make!
See more pictures in the slideshow below.
Enjoy!
Pumpkin Pizzelles
Equipment
- :Pizzelle Maker
Ingredients
- 3 eggs
- ½ cup butter melted
- ⅓ cup pumpkin puree
- ½ cup sugar
- ½ cup brown sugar
- 1 tablespoon vanilla extract
- 1 ¾ cup flour
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ cup walnuts finely ground, or pecans, optional
- ½ cup confectioner's sugar for dusting the tops
Instructions
- Preheat the pizzelle iron according to your pizzelle maker’s instructions.
- Just as a precaution, put aluminum foil underneath your pizzelle maker to catch any overflow. You probably won't need it, but you never know.
- On your counterspace, put a few pieces of waxed paper down to put the pizzelles after they have cooked in the iron.
- Get a butter knife ready to lift the pizzelles off the iron. Also get two teaspoons, one for measuring the amount of dough and one for scraping the dough.
- With a mixer on medium speed, beat together the eggs, butter, pumpkin puree, sugar, brown sugar, and vanilla. Set aside.
- In a medium bowl mix together the flour, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and walnuts if you are using them.
- On lowest speed, add the dry ingredients to the egg mixture and mix well.
- Lightly spray the pizzelle maker with butter or oil spray if you have to with your pizzelle iron. Follow the directions for your pizzelle maker.
- I use a teaspoon full of dough for the 5-inch pizzelles. Place the dough in the center of the pattern. Use the second spoon to scrape off the dough. For the mini pizzelles I use a scant teaspoonful of dough. Close the lid and cook for a minute,, half that for the minis. However, follow your pizzelle maker's instructions. ALL IRONS ARE A LITTLE DIFFERENT.
- Immediately after you have baked the cookies in the iron, lift them off using a butter knife. Immediately use a sifter to dust confectioner’s sugar on the tops of your pizzelles while they are still warm.
- Store the pizzelles in a covered tin or pan on top of the counter.