PUMPKIN PIZZELLE

Pumpkin Pizzelle image

A fall flavor in a traditional Italian cookie! If desired, dust with confectioners' sugar before serving.

Provided by Lindsay

Categories World Cuisine Recipes European Italian

Time 21m

Yield 40

Number Of Ingredients 11

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Ingredients

2 ¾ 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
½ cup butter, melted and cooled
1 ½ cups canned pumpkin puree
1 teaspoon vanilla extract

Steps:

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

Nutrition Facts : Calories 81.1 calories, Carbohydrate 12.7 g, Cholesterol 20.1 mg, Fat 2.8 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 1.6 g, Sodium 68.4 mg, Sugar 5.4 g