Pumpkin Pizzelles

So today is the last day to vote for me to go onto the next round of project food blog! If you want to read my post and vote for me, go here! (update: voting now closed!)


Seriously now, why hadn't I thought of making these before? Earlier this week I received an email from an awesome lady Donna who was looking for a pumpkin pizzelle recipe. She had a recipe but it wasn't working out right, instead of nice and crisp the cookies were coming out a little soft and chewy. I went home that night and started experimenting. The best part is the pumpkin cuts the butter used in half... so not only are there things AMAZING, they are healthier for you. Double bonus!


Pumpkin Pizzelles
recipe by steph chows

3 eggs
3/4 cup sugar
1 tsp vanilla
1/4 cup butter (4 Tbs) (melted)
1/4 cup pumpkin puree
3/4 cup whole wheat flour
1 cup all purpose flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
dash nutmeg

BEAT eggs, add sugar gradually, add melted butter and pumpkin

MIX flour, baking powder, and spices in a small bowl

ADD dry mixture to wet gradually

DROP spoonfulls on a hot pizzelle iron and cook according to iron instructions (mine has a light that goes on and off when they are done) remove and cool on a wire rack, or roll into ice cream cone shape and set aside to cool.