Pumpkin spice pizzelles are warm with cinnamon and ginger, yet crispy like a wafer rather than cake-like, like most pumpkin spice cookies.
- 3 eggs, room temperature
- ½ cup organic sugar
- 2 tablespoons maple syrup
- ¼ cup butter, melted
- ¼ cup pumpkin, pureed
- 1 tsp. vanilla
- 1 ¾ cup flour, organic whole wheat
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon cardamom
- 2 teaspoons baking powder
- Grease the plates of the pizzelle iron generously with butter or coconut oil.
- Preheat the pizzelle iron according to the manufacturer’s directions.
- Set up a cooling rack close to where you are baking the pizzelles.
- In a large mixing bowl, beat the eggs, sugar, and maple syrup together until light and fluffy.
- Add butter, pumpkin, and vanilla and beat well.
- Sift flour, cinnamon, ginger, cardamom, salt, and baking powder together and add to egg mixture.
- Mix until just blended. Don’t overwork the batter.
- Batter will be stiff. If it is too runny it won’t spread properly in the iron.
- Drop the batter by the spoonful into the centre of each circle on the pizzelle iron, just slightly toward the back of centre.
- My pizzelle iron uses 1 heaping teaspoon of batter per pizzelle. Follow the directions with your own pizzelle iron.
- Close the pizzelle iron over the batter and let it cook until the steam stops. Once the steam stops and the pizzelles are baked remove them from the iron.
Serve pumpkin spice pizzelles plain, with a dusting of icing sugar, or dip them in melted chocolate. Can’t get enough pumpkin spice? Serve pumpkin spice pizzelles with pumpkin spice latte and celebrate the season, with warmth and good cheer.
- Serving Size: 2 cookies
- Calories: unknown
- Sugar: unknown
- Sodium: unknown
- Fat: unknown
- Saturated Fat: unknown
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: unknown
- Fiber: unknown
- Protein: unknown
- Cholesterol: unknown
Keywords: pumpkin spice pizzelles