Total Time
Prep 15 mins
Cook 40 mins

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!


  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.
Most Helpful

These were terrible, never got crispy at all. I make pizzelles every holiday and they are always thin and crispy. The flavor was good but texture was somewhat chewy. Waste of my ingredients. Sorry ?

Mare P. October 23, 2013

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!

yogamama_447870 October 06, 2012

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

herbsnflowers October 31, 2011