Prep Time:
20 mins
Cook Time:
1 mins
Total Time:
21 mins
Servings:
40
Ingredients
Directions
Preheat pizzelle iron according to manufacturer's instructions.
Combine flour, cinnamon, baking powder, pumpkin pie spice, nutmeg, and allspice in a bowl.
Beat sugar and eggs with an electric mixer in a separate bowl until smooth. Beat in the butter until blended, then add pumpkin purée and vanilla extract. Add flour mixture and mix on medium speed until smooth.
Drop a tablespoon of batter onto the preheated iron. Bake until golden, 30 to 40 seconds. Cool on waxed paper.
Cook’s Notes:
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.
Cook a few seconds longer for darker pizzelle.
Remove cookies from the pizzelle press by lifting gently with a fork or spatula.
Nutrition Facts (per serving)
| 81 | Calories |
| 3g | Fat |
| 13g | Carbs |
| 2g | Protein |
