Pumpkin Pizzelles

Do you ever get something in your head that just consumes your thoughts and you just have to have it?  And attempts to make it are unsuccessful… yet you refuse to accept defeat?

I’m referring to a cookie recipe here, but as I write this, I realize it’s actually how I react to almost every area of my life!  I so don’t like hearing something won’t work, or can’t be done.  I’ll keep trying until I’ve exhausted all my options feeling satisfied that all ideas, attempts and effort has been done.   A  close, long time friend caught on early to my personality saying that if he wanted to get me to do something, he’d tell me to do the opposite!!  Darn…

Making pizzelles with pumpkin had been on my mind a lot lately.  In fact, I saw notes of it from last year’s fall baking ideas.  I’ve not posted a pizzelle recipe as it does require yet another kitchen specific gadget.  I’m really not a gadget girl, but I am Italian and a pizzelle iron can be found in pretty much every Italian kitchen!

Memories of the Italian cookie tray always had a stack of these crisp, light pizzelles flavored with anise, vanilla, lemon or as a real treat for me as a child – chocolate!

I did find a recipe for pumpkin pizzelles in the recipe booklet from my  Villaware Prego Pizzelle Maker Non Stick.  Following that recipe produced thick, pumpkiny, soft pizzelles.  Good flavor, not good texture.  So the testing began, batch after batch; less pumpkin, less butter, more pumpkin, replace butter with oil, white flour, wheat flour, cook longer, cook less, and don’t forget to add in the alcohol!

The result?  Well, you’d love the smell of my kitchen for sure, all spicy and comforting!  And while you’re visiting, let me pour you a hot espresso, or a cup of pumpkin tea or a nice spiked cider as you bite into one of these addicting pizzelles!  Crisp and light, as a pizzelle should be, intensely flavored with pumpkin, cinnamon, cloves, nutmeg and ginger.

White wheat flour blend replaced the white flour, the pumpkin puree allows for less butter, however, even better coconut oil replaced the butter.  To get that crispness, the twice baking method from my biscotti baking did the trick!

Pumpkin Pizzelles

3 eggs, room temperature

3/4 cup sugar

1 tablespoon Pumpkin liquor or vanilla extract

1/4 cup coconut oil

6 tablespoons pumpkin puree

1 3/4 cup white/wheat flour

2 teaspoons baking powder

1/4 teaspoon salt

2 teaspoons Trader Joe’s Pumpkin Spice Blend or 1 1/4 tsp cinnamon and 1/4 teaspoon each cloves, nutmeg and ginger

Preheat pizzelle iron, lightly spray with cooking spray.  Preheat oven to 325 degrees.  Prepare two baking sheets with parchment paper and line the counter top with paper towels for cooling.

In a medium bowl, combine the flour, baking powder, salt and spices together, set aside.

In a large mixing bowl, beat the eggs, sugar and pumpkin liquor.  Mix in the coconut oil and pumpkin puree.  Stir in the dry ingredients until combined.  The batter should be stiff enough to be dropped by a spoon in the middle of each pizzelle form.  Press close and either follow the light indicator or allow to cook for about 45 seconds to 1 minute.  Remove the pizzelles and place on the baking sheet.  Continue until all batter has been used.  Place the baking sheets into the oven and bake to crisp up for about 5-10 minutes, watching closely so they do not burn.  Remove to a paper towel to cool.  Serve with powder sugar. Store in an airtight container.  Makes about 48 pizzelles.

 

 

 

47 thoughts on “Pumpkin Pizzelles

  1. Oh, what a wonderful post! I am fascinated by pizzelles, they are beautiful, sophisticated, and…. intimidating, if you ask me… 🙂

    pumpkin pizzelles! What a great idea, and yours are spectacular!

    awesome job!

    1. Thank you Sally. I too was always fascinated by the pattern of these. When I was little I would try to break them by the lines to cut out the flower pattern. Come to think of it, I still do try to do that!

  2. Oh, my gosh these turned out so pretty! Are you going to give them to friends as gifts.. they would feel so lucky if given just one of these! I will have to look into the tool you need to make these. I’m impressed with all the experimenting you had to do to achieve the perfect result! xx

    1. With a pretty ribbon and stacked on a small plate or fancy cardboard bottom, I definitely do gift these out!! I smile as I hear all the “pretty” comments as truly the press does all the “pretty” work! Makes these a very easy, impressive dessert!!

  3. These look beautiful, Linda. Pizzelles weren’t a part of my family’s holiday tradition but I do remember them when we visited others’ homes. I highly doubt if any would have been pumpkin, though. Their loss. These, with your tweaks, sound wonderful.

    1. Thanks John. We always had pizzelles and so did my other aunts, but of course, no pumpkin! I wish they were here today so that I could share the “new” flavor!! I’m definitely adding this to our Thanksgiving dessert tradition!

  4. Wow, what impressive cookies… I’ve never heard of a pizelle before… is it a bit like a hard shortbread or butter cookie… something like this? All stacked up like that – they’re so pretty, and that pattern too… really cute! I bet they’d make fantastic gifts (which no doubt wouldn’t last long!).

    1. I’m really surprised to see that a few of you had not heard of these! I thought they were nothing new ! I’m glad I got to show you a new one as I’ve learned about so many new recipes from you!! The “real” recipe does use butter, about 1 cup, so it is similar to a butter cookie and defnitely should be crisp and tender, not hard like biscotti.

  5. Oh my Gosh Linda, I can’t believe you made these!? (well, I can believe *you* made them but really, how spectacular!). And pumpkin yet – what a fascinating twist. I’m so glad you got it in your head and wouldn’t let it go… (and no, I’ve never had that happen to me……..hahahahahah!!! 🙂 – what a result!

  6. I inherited my grandpa’s pizzelle maker! I’m so glad you tried and tested a pumpkin pizzelle recipe b/c I was thinking about a pumpkin spice pizzelle cookie. The problem with test batching is, you have to taste test! That’s a problem for me, because I’ll keep eating the batch that didn’t turn out and that’s when the pounds start to creep up on me! They turned out so beautiful and I will book mark this recipe for sure!

  7. Oh, my gosh! These look, sound and I’m sure smelled divine! What a fabulous addition to your holiday baking Linda. You are always such an imaginative and ingenious baker and cook! I am always in awe of your skills and creativity. Have a very wonderful Thanksgiving!

  8. These are so appealing Linda! Love them sprinkled with powdered sugar. Happy belated birthday to you – my husband shares a very close to and sometimes on Thanksgiving birthday date as well. I always make his favorite German Chocolate Cake. The mounds of desserts during Thanksgiving are overwhelming at our house but I just invite lots of folks over to help eat them up!

    I’m a bit like you – don’t challenge me by saying that I won’t be able to accomplish something I’ve set my mind to. My comment, “sit back and watch” delivered with a genuine smile!

  9. My niece just told me someone gave her family a Pumpkin Spice Pizzelle. I have been making Anisette Pizzelles since 1972 from a recipe given to me from a little old Italian Lady I worked with. The Anisette Pizzelles were a huge hit with my family and I’ve continued to make them for the Holidays every year even though my recipe makes 100+ cookies in a batch. I am looking forward to trying this new version “Pumpkin Spice Pizzelle. I also forwarded the recipe to a cousin I had lunch with today and she was so excited to learn about a new flavor of Pizzelles. Thank you so much for your post!

    1. I grew up with those Anisette Pizzelles! My mom would also make a chocolate one because all the kids didn’t have the taste for anisette. She would also make a lemon flavored pizzelle, but mostly the anisette. Thank you for sharing and leaving me a comment. I hope you enjoy these!

      1. I have never seen Pumpkin Spice Liquor until I went to the package store today. They have two different ones: one that is a clear liquid and one that is carmel in color. Which one did you use for the Pumpkin Pizzelles?

  10. I just found this recipe for pumpkin pizzelles. I wanted to make something different for Thanksgiving, so I’d see if pumpkin pizelles could be found anywhere. Your picture of them do look tempting and pretty!

    Questions: What is the reason for using white and wheat flour? I thought the wheat flour would take away the pumpkin flavor. Also, what oil would you use in place of the coconut orl? My nephew can’t eat nuts so I don’t want to take the chance of using the coconut.

    Thanks,
    Chery;

    1. Hi Cheryl,
      The only reason for using the white/wheat flour is due to my trying to use less white flour, but you certainly can use white flour. The wheat in this blend really doesn’t give the end product much of a “wheat” taste. That is why I don’t use a whole wheat flour.

      Other oils could be canola or any other oil of your choice. Again, the coconut oil used was just for my personal preference.

      I hope you enjoy them. The batter was perfect to work with, but remember lay out the pizzelles as I show and twice bake the pizzelles as the pumpkin makes them a bit softer than pizzelles should be.

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