Pumpkin Pizzelles Recipes

PIZZELLE

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 PIZZELLE

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.

PUMPKIN WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
• Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
• To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.

PUMPKIN PIZZELLES

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.

PUMPKIN PIZZELLES RECIPE - (3.8/5)

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.