Pumpkin Pizzelles Food

PUMPKIN PIZZELLE

Pumpkin Pizzelle image

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

Provided by Lindsay

Categories World Cuisine Recipes European Italian

Time 21m

Yield 40

Number Of Ingredients 11

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

Steps:

Preheat pizzelle iron according to manufacturer's instructions.
Combine flour, cinnamon, baking powder, pumpkin pie spice, nutmeg, and allspice together in a bowl.
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.
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 : Calories 81.1 calories, Carbohydrate 12.7 g, Cholesterol 20.1 mg, Fat 2.8 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 1.6 g, Sodium 68.4 mg, Sugar 5.4 g

PIZZELLE

Pizzelle image

Hailing from Abruzzo in Central Italy, pizzelle are crisp, flat waffle-esque cookies made in a special hot iron. Like mostaccioli, these cookies predate Christmas -- in fact, it is said that this is the oldest known cookie recipe on earth, dating back to the 8th century BC. In olden times, presses were made from cast iron and would be heated over a fire, or directly on the stovetop. You can still find those irons if you're up to the challenge, but electric irons are much easier to use, and very easy to find both online and at major retailers.

Provided by Food Network

Categories dessert

Time 1h55m

Yield 2 to 4 dozen cookies, depending on size of iron

Number Of Ingredients 9

Ingredients

3/4 cup sugar
1/2 cup unsalted butter, melted
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon anise extract, optional
3 large eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt

Steps:

Whisk together the sugar, butter, milk, vanilla, anise extract if using and eggs in a large bowl. Add the flour, baking powder and salt, and continue to whisk until the batter is smooth. Allow to stand at room temperature for at least 1 hour so the batter can hydrate.
Heat the pizzelle iron, and cook your pizzelles according to the manufacturer's directions.

PUMPKIN PIZZELLES RECIPE - (3.8/5)

Pumpkin Pizzelles Recipe - (3.8/5) image

Provided by MJH

Number Of Ingredients 10

Ingredients

1 cup Sugar
1 tablespoon Brown Sugar, firmly packed
1 stick Butter, softened
2 Eggs
1 cup Canned Pumpkin
1 teaspoon Vanilla
2 and 1/2 cups Flour
2 teaspoons Baking Powder
1 teaspoon Cinnamon
1/2 teaspoon Salt

Steps:

Preheat pizzelle press. Beat butter and sugars until fluffy. Add eggs, pumpkin, and vanilla. Combine well. Sift remaining dry ingredients together. Add gradually to pizzelle mix. Drop mixture onto centers of cookie molds. Close iron and cook 30-60 seconds. Remove finished cookies and lay flat to cool.

PUMPKIN PIZZELLES

Pumpkin Pizzelles image

Ok, these are not your typical pizzelles. I grew pumpkins in my garden this year and made pumpkin puree. My sister asked me to make pumpkin pizzelles. Weird I thought, but ok. I'll do it. Guess what? They are terrific!

Provided by OhSheila

Categories Dessert

Time 55m

Yield 60 pizzelles

Number Of Ingredients 11

Ingredients

1 cup granulated sugar
1/2 cup butter, softened
2 eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
2 1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Steps:

Preheat the pizzelle iron.
Beat the sugar and butter until light and fluffy, then add the eggs, pumpkin, and vanilla.
Sift the dry ingredients together, then fold into the sugar mix.
Lightly brush the pizzelle iron with butter, then drop a teaspoon amount of dough onto the iron. Close the lid and bake for 34-60 seconds.
Remove. Before the cookies cool, you can shape them into cones or rolls or shallow bowls, if you want, or leave them flat.
Repeat buttering the iron as needed and dropping on dough and baking it until all the dough is gone.
Garnish by dusting with powdered sugar.

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