Tip: Since pumpkin is wet, cook these pizzelles a little longer, aim for that well-done darker brown color. That will help the cookies stay crisp.
Also, store in an airtight container, Lock-N-Lock worked great.
Need some ideas for leftover pumpkin? Click the links for: Pumpkin Sheet Cake, Pumpkin Pie Cake, Bisquick Impossible Pumpkin Pecan Cheesecake, Pumpkin BBQ Dip, Pumpkin Mustard Dip, Pumpkin Quesadillas, Pumpkin Wacky Snack Cake, Pumpkin Schmear for Bagels, Pumpkin Spritz Cookies, Pumpkin Pecan Bread for the Bread Machine, and Festive Pumpkin Dip.
1/4 C pumpkin
1/2 C sugar
1/4 C butter, melted and cooled
1 tsp vanilla
1 C A/P flour
1 1/4 tsp baking powder
1 tsp pumpkin spice
- Whisk egg, pumpkin and sugar, mix well.
- Add butter and vanilla, mix well.
- Add dry, mix until combined.
- Cook on pizzelle press. Cool and sprinkle with powdered sugar if desired.