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 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
- Preheat the pizzelle iron.
- Beat the sugar and butter until light and fluffy, then add the eggs, pumpkin, and vanilla.
- Sift the dry ingredients together, then fold into the sugar mix.
- 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.
- Remove. Before the cookies cool, you can shape them into cones or rolls or shallow bowls, if you want, or leave them flat.
- Repeat buttering the iron as needed and dropping on dough and baking it until all the dough is gone.
- Garnish by dusting with powdered sugar.
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 ?
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!
They had a good flavor, but were not like a pizzelle. They are very thick and never got crisp.