Ingredients for Pumpkin Pizzelles
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How to Make Pumpkin Pizzelles
- Preheat your pizzelle iron to the manufacturer's recommended temperature.
- In a large bowl, cream together 1 cup (2 sticks) of softened unsalted butter and ¾ cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 cup pumpkin puree and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Lightly brush the preheated pizzelle iron with butter or cooking spray. Drop 1 tablespoon of batter onto the center of the hot iron.
- Close the lid and bake for 34-60 seconds, or until golden brown and crispy. Baking time may vary depending on your iron; check frequently after 30 seconds.
- Carefully remove the pizzelle using a spatula. While still warm, you can gently shape them into cones, rolls, or shallow bowls. Alternatively, let them cool flat.
- Repeat steps 5-7 until all the batter is used, brushing the iron with butter or cooking spray as needed.
- Once cooled, dust your delicious Pumpkin Pizzelles with powdered sugar for an extra touch of sweetness.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
14g
Fat
5g
Carbs
2g
