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Pumpkin Pizzelles

Pumpkin Pizzelles just say Fall"! Sure to make all pumpkin lovers happy! Mildly spiced, and so good! Finely ground walnuts or pecans works really well with Pumpkin Pizzelles too!
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Prep Time10 mins
Cook Time45 mins
Course: Dessert
Cuisine: American, Italian
Servings: 30
Calories: 102


  • :Pizzelle Maker


  • 3 eggs
  • ½ cup butter melted
  • cup pumpkin puree
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 tablespoon vanilla extract
  • 1 ¾ cup flour
  • 2 teaspoons baking powder
  • 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


  • 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.


STORING:  Store pumpkin pizzelles in a covered tin or pan on top of the counter to stay crisp.  Pumpkin pizzelles, especially, can get soft if exposed to the air for too long.  Do not store them in a plastic container unless you want soft pizzelles.
MINI PIZZELLE MAKER:   You will get about 70 mini pumpkin pizzelles.  
NUTS:  I usually stick with walnuts or pecans for these, but use any nuts you wish!   Finely grind the nuts to avoid any holes in the pizzelles.
Calories: 102kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 73mg | Potassium: 35mg | Fiber: 1g | Sugar: 7g | Vitamin A: 543IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg