Tuesday, October 15, 2013

Recipe: Pumpkin Pizzelle Cookies

Pizzelle Cookies are light, crisp and tasty.  Usually they are drenched with powdered sugar, which is messy, but delicious.  These pumpkin pizzelles are good enough to eat without powdered sugar, but are  more cakey than traditional pizzelles and far more moist. They are thicker, but no less tasty. Vary the spices if you want a stronger infusion of spices with the addition of cloves or cardamon. Here's a pizzelle recipe if you're not in the mood for pumpkin and here's another one.

Pumpkin Pizzelles
1/2 cup brown sugar
1/2 cup white sugar
1 stick butter
2 eggs
1 cup pumpkin puree
2 tsp vanilla extract
2 1/2 cups flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt

Combine flour, spices, salt and baking powder in a bowl and set aside.
In a separate bowl beat butter and sugars until fluffy. Add eggs, one at a time and beat until incorporated.  Mix in vanilla extract and then pumpkin puree. Gently mix in flour mixture. It will form a thick batter.
Heat pizzelle iron and when hot, place a heaping tablespoon of batter onto iron.  Use the iron according to directions and cook each pizzelle cookie. Transfer hot cookie to a wire rack to cool.

You can find Pizzelle Irons here.

1 comment:

Ashley said...

Those look delicious!