I'm embracing my Basic Bitchness - I can't get enough pumpkin-flavored goodness! During the Christmas holidays, I typically make my Chocolate Almond Pizzelles. Rich in chocolately flavor and crisp in texture. Of course, nothing should keep you from enjoying a chocolate cookie in October, but Pumpkin just seems all the more festive and in keeping with the season!
With that, I give you, Pumpkin Spice Pizzelles. Still delightfully light and crisp, but flavored with sweet pumpkin and warm fall spices.
Pizzelles make for a lovely after-dinner munchie. But frankly, these hit my brunch table often with a hot cup of coffee or tea.
Pumpkin Spice Pizzelles
Ingredients
· 1 egg
· ½ cup sugar
· ½ cup butter, melted
· ¼ cup pumpkin puree
· 2 tsp vanilla
· 1 cup flour
· 1 tsp baking powder
· ½ tsp cinnamon
· ½ tsp ground ginger
· ¼ tsp ground clove
· ¼ tsp ground nutmeg
· Pinch of salt
Preheat a pizzelle iron.
Whisk together the eggs, sugar, butter, pumpkin, and extract. Sift together the flour, baking powder, and spices and add to the egg mixture.
Grease the iron with cooking spray. Using a small 1in cookie scoop, spoon a dollop of the batter onto the pizzelle iron. Firmly close the iron and cook for about 90 seconds. Using a thin spatula, remove the cookie from the iron and allow to cool on a wire rack.
Once cooled immediately transfer to an air-tight storage container to ensure the cookies remain crisp.
Makes 20 5-in cookies
GF Friendly
Gluten Free Friendly!
Use a gluten free flour blend. For this recipe, I prefer Cup4Cup. Thin the batter with 2-3 tbsp milk if needed.
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