Pumpkin Spiced Pizzelles

• Vegetarian

• Produce

  • 1/4 cup Pumpkin puree, canned pure

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 cup All-purpose flour, unbleached
  • 1 1/4 tsp Baking powder
  • 1/2 cup Granulated sugar
  • 1 tsp Pumpkin pie spice
  • 1 dash Salt
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1/4 cup Butter, unsalted

Found on savingdessert.com

Description

Ingredients

• ¼ cup unsalted butter (4 tablespoons) melted and cooled slightly
• 1 large egg
• ¼ cup canned pure pumpkin puree (not sweetened)
• ½ cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup unbleached, all-purpose flour
• 1¼ teaspoons baking powder
• dash of salt
• 1 teaspoon pumpkin pie spice

Directions

• 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 ½ 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.