Ingredients
The following ingredients have 16 Servings
- ¼ cup unsalted butter, ((4 tablespoons) melted and cooled slightly)
- 1 large egg
- ¼ cup canned pure pumpkin puree, (unsweetened)
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup unbleached (all-purpose flour)
- 1 ¼ teaspoons baking powder
- dash of salt
- 2 teaspoons pumpkin pie spice
Instruction
- Melt the butter and set aside.
- In a large mixing bowl, vigorously whisk together the egg, pumpkin puree, and sugar until blended and smooth. Add the vanilla and melted butter and whisk until combined.
- Combine the flour, baking powder, salt and pumpkin pie spice, and sift together over the large mixing bowl containing the egg mixture.
- Fold the ingredients together with a spatula until combined.
- Preheat your pizzelle iron to medium-high heat or until a drop of water sizzles on the cooking surface. On my pizzelle iron these did best on about level 4.
- Scoop the batter into a large zip lock bag or pipping bag. Cut the corner of the bag into a 1/2" opening.
- Pipe about 1 tablespoon of batter into the center of the iron and cook according to your manufacturer directions. If they are too big for your press, pipe a little less next time. It may take a few tries to get them just right but I have found that centering the batter is the key to a good shape.
- Remove the hot pizzelles to a wire rack covered with parchment paper to cool. Store at room temperature.
