Pumpkin Pizzelles

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!

• Ready In: 55 mins
• Yields: 60 pizzelles

Ingredients

• 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.