Ingredients
40
40 servings
- •2 ¾ cups all-purpose flour
- •1 tablespoon ground cinnamon
- •2 teaspoons baking powder
- •2 teaspoons pumpkin pie spice
- •1 teaspoon ground nutmeg
- •1 teaspoon ground allspice
- •1 cup white sugar
- •3 eggs, room temperature
- •½ cup butter, melted and cooled
- •1 ½ cups canned pumpkin puree
- •1 teaspoon vanilla extract
Instructions
- Preheat pizzelle iron according to manufacturer's instructions.
- Combine flour, cinnamon, baking powder, pumpkin pie spice, nutmeg, and allspice together in a bowl.
- Beat sugar and eggs together in a bowl using an electric mixer. Add butter; beat until blended. Add pumpkin puree and vanilla extract; beat until blended. Add flour mixture and mix on medium speed until smooth batter forms.
- Drop a tablespoon of batter onto the preheated iron. Bake until golden, 30 to 40 seconds, or a few seconds longer for darker pizzelle. Remove cookies from the pizzelle press by lifting gently with a fork or spatula; cool on waxed paper.
Nutritional Facts
Per 40 servings
- Calories: 81
- Carbohydrate: 13g
- Fat: 3g
- Fiber: 1g
- Protein: 2g
- Sugar: 5g
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