Pumpkin Pizzelles - And 11 Ideas for Leftover Pumpkin

These Pumpkin Pizzelles would be a great, lighter, addition to the dessert table this Thanksgiving. They bake up to a pretty orange/brown color and there is just the right hint of spices... A perfect after dinner treat to enjoy with a cup of tea or coffee.

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, Festive Pumpkin Dip, Pumpkin Crumble, Pumpkin Spice Ice Pops.

Pumpkin Pizzelles-from Saving Room for Dessert
1 egg
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

1. Whisk egg, pumpkin and sugar, mix well. 
2. Add butter and vanilla, mix well.
3. Add dry, mix until combined.
4. Cook on pizzelle press. Cool and sprinkle with powdered sugar if desired.

Enjoy pumpkin season and have a happy day:@)

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