Pumpkin Recipe ❘ Pumpkin Pizzelle

A fall flavor in a traditional Italian cookie! If desired, dust with confectioners' sugar before serving.

Ingredients

• 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

Cooking Directions

1. Preheat pizzelle iron according to manufacturer's instructions.
2. Combine flour, cinnamon, baking powder, pumpkin pie spice, nutmeg, and allspice together in a bowl.
3. 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.
4. 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.

Nutrition Facts

• calories81.1
• carbohydrateContent12.7 g
• cholesterolContent20.1 mg
• fatContent2.8 g
• fiberContent0.6 g
• proteinContent1.5 g
• saturatedFatContent1.6 g
• sodiumContent68.4 mg
• sugarContent5.4 g