Pumpkin Pizzelle

Pumpkin Pizzelle


(Makes about 24)

  • 3 eggs

  • 1/3 cup granulated sugar

  • 1/3 cup brown sugar

  • 1/3 cup pumpkin puree

  • 1/2 cup unsalted butter, melted

  • 2 teaspoons vanilla extract

  • 1-3/4 cups flour

  • 2 teaspoons baking powder

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground cloves

  • Pinch of salt


  1. In a large bowl, beat together the eggs, granulated sugar, and brown sugar.

  2. Add the pumpkin puree, melted butter, and vanilla.

  3. Add the flour, baking powder, spices, and salt.

  4. Mix well to form a smooth batter.

  5. The batter should be stiff enough to be dropped by a spoon.

  6. The batter can also be refrigerated for later use.

  7. Preheat a pizzelle baker according to manufacturer’s directions.

  8. For each pizzelle, place about 1 heaping tablespoon of the batter on each grid pattern.  You may want to use 2 spoons to place the batter on the grid, using the second spoon to push the batter off of the other spoon.  You will find that by placing the batter slightly behind the center of the pattern, your pizzelles will come out closer to a round shape.  This is because, as you close the baker, the batter squeezes forward slightly.  Close the baker and clamp the handles together.

  9. Baking will take 30-40 seconds, depending on how brown you like them and the consistency of the batter.  Remove the pizzelle from the grid with a fork or spatula.  Place on a paper towel to cool.  Repeat with remaining dough.

  10. Store pizzelles in an air-tight container at room temperature for 2-3 weeks.

  11. When exposed to air the pizzelles will absorb moisture and become limp.

  12. If this happens, put them in a hot oven for a short time and they will regain their crispness.

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