Pumpkin-Spiced Pizzelles Recipe
Introduction
Pumpkin Spiced Pizzelles are a delightful seasonal twist on the classic Italian waffle cookie. Infused with warm pumpkin pie spices and a hint of pumpkin puree, these crisp treats make perfect fall snacks or festive holiday desserts.
Ingredients
- ¼ cup unsalted butter (4 tablespoons), melted and cooled slightly
- 1 large egg
- ¼ cup canned pure pumpkin puree (unsweetened)
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup unbleached (all-purpose) flour
- 1 ¼ teaspoons baking powder
- Dash of salt
- 2 teaspoons pumpkin pie spice
Instructions
- Step 1: Melt the butter and set it aside to cool slightly.
- Step 2: In a large mixing bowl, vigorously whisk together the egg, pumpkin puree, and sugar until smooth and well blended. Add the vanilla extract and melted butter, then whisk again until combined.
- Step 3: In a separate bowl, sift together the flour, baking powder, salt, and pumpkin pie spice directly over the wet mixture.
- Step 4: Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Avoid overmixing.
- Step 5: Preheat your pizzelle iron to medium-high heat (around level 4 if your iron has settings) or until a drop of water sizzles on the surface.
- Step 6: Transfer the batter into a large zip-top bag or piping bag and cut a ½-inch opening at the corner.
- Step 7: Pipe about 1 tablespoon of batter onto the center of the hot pizzelle iron. Close the iron and cook according to manufacturer instructions, adjusting the amount of batter if needed to fit your iron.
- Step 8: Carefully remove the hot pizzelles and place them on a wire rack lined with parchment paper to cool completely. Store at room temperature.
Tips & Variations
- For extra crispness, allow pizzelles to cool on the wire rack without stacking. You can also shape warm pizzelles into cones using a rolling pin handle for a fun presentation.
- Substitute 1 teaspoon of pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if you prefer to use fresh spices.
- If you like a sweeter pizzelle, lightly dust with powdered sugar once cooled.
Storage
Store cooled pizzelles in an airtight container at room temperature for up to one week. To keep them crisp longer, separate layers with parchment paper. Reheating isn’t necessary, but you can warm them briefly in a low oven if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh cooked pumpkin that has been pureed until smooth. Make sure it is drained well to avoid adding too much moisture to the batter.
What can I do if my pizzelles are sticking to the iron?
Make sure your pizzelle iron is well preheated and lightly greased with butter or a nonstick spray before each batch to prevent sticking. Avoid overfilling the iron with batter as well.
PrintPumpkin-Spiced Pizzelles Recipe
Pumpkin Spiced Pizzelles are delicate, crispy Italian waffle cookies infused with warm pumpkin pie spices and pure pumpkin puree. Perfect for fall, these pizzelles combine the comforting flavors of pumpkin and spice with the fun of making your own homemade waffle cookies using a pizzelle iron.
- Prep Time: 10 minutes
- Cook Time: 15 minutes total for multiple batches
- Total Time: 25 minutes
- Yield: Approximately 20 pizzelles 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- ¼ cup unsalted butter (4 tablespoons), melted and cooled slightly
- 1 large egg
- ¼ cup canned pure pumpkin puree, unsweetened
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 cup unbleached (all-purpose) flour
- 1 ¼ teaspoons baking powder
- Dash of salt
- 2 teaspoons pumpkin pie spice
Instructions
- Melt Butter: Melt the butter and set it aside to cool slightly before using it in the batter to ensure smooth mixing without cooking the egg.
- Whisk Wet Ingredients: In a large mixing bowl, vigorously whisk together the egg, pumpkin puree, and granulated sugar until the mixture is smooth and blended. Add the vanilla extract and the melted butter, then whisk again until fully combined.
- Sift Dry Ingredients: In a separate step, combine the flour, baking powder, salt, and pumpkin pie spice. Sift these dry ingredients over the bowl containing the wet mixture to avoid lumps and ensure even distribution.
- Fold Batter: Gently fold the dry ingredients into the wet ingredients using a spatula until the batter is just combined. Avoid overmixing to keep the pizzelles light and crisp.
- Preheat Pizzelle Iron: Preheat your pizzelle iron to medium-high heat. Test heat by sprinkling a drop of water on the surface; it should sizzle immediately. Adjust to about level 4 if available on your iron.
- Prepare Batter for Piping: Transfer the batter into a large zip lock bag or piping bag. Cut a ½ inch opening at the corner for controlled dispensing of the batter.
- Cook Pizzelles: Pipe approximately 1 tablespoon of batter into the center of the heated pizzelle iron. Close the iron and cook according to the manufacturer’s instructions until golden and crisp. Adjust batter amount if pizzelles are too large for your iron.
- Cool and Store: Carefully remove the hot pizzelles and place them on a wire rack lined with parchment paper to cool completely. Once cooled, store the pizzelles at room temperature in an airtight container to maintain crispness.
Notes
- Make sure your melted butter is not too hot when adding to the eggs to prevent scrambling.
- Centering the batter in the pizzelle iron is crucial for evenly shaped cookies.
- Adjust the amount of batter for the pizzelle size and your iron’s instructions to avoid overflow.
- Pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
- Store pizzelles in an airtight container to keep them crisp for up to a week.
Keywords: pumpkin pizzelle recipe, pumpkin spice cookies, pizzelle cookies, fall dessert, pumpkin puree dessert, Italian waffle cookies
