Pumpkin Pizzelles

OhSheila's Note:

Ok, these are not your typical pizzelles. I grew pumpkins in my garden this year and made pumpkin puree. My sister asked me to make pumpkin pizzelles. Weird I thought, but ok. I'll do it. Guess what? They are terrific!

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Yield: 60 pizzelles

• 1 cup granulated sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 cup canned pumpkin
• 1 teaspoon vanilla extract
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Directions:

1. Preheat the pizzelle iron.
2. Beat the sugar and butter until light and fluffy, then add the eggs, pumpkin, and vanilla.
3. Sift the dry ingredients together, then fold into the sugar mix.
4. Lightly brush the pizzelle iron with butter, then drop a teaspoon amount of dough onto the iron. Close the lid and bake for 34-60 seconds.
5. Remove. Before the cookies cool, you can shape them into cones or rolls or shallow bowls, if you want, or leave them flat.
6. Repeat buttering the iron as needed and dropping on dough and baking it until all the dough is gone.
7. Garnish by dusting with powdered sugar.

Reviews

[yogamama_447870]

I changed the recipe up--used melted butter instead of creamed butter for extra crispiness. After the first pizzelles came off the press, I though it was bland, so I doubled the amount of cinnamon and nutmeg, and tripled the amount of ginger. Delicious!

[herbsnflowers]

They had a good flavor, but were not like a pizzelle. They are very thick and never got crisp.

[FOREVER YOUNG]

These were pretty good. My husband who doesn't like pumpkin, enjoyed these. I made these on a rainy day and they seemed to get soft very fast. I don't know if the rain was the reason. Usually my pizzelles stay crisp.