Hands down, without a doubt, Pinterest is going to make me fail on my diet. I need to be inspired to craft or garden, or something that is outside of the kitchen. But I tell you, I am loving all the cooking inspiration!
My newest came last week when I saw a couple of recipes for Pumpkin Pizzelles. Anything pumpkin has got to be good and I just happen to have a Pizzelle cooker! Bingo!!
I found it a little odd that I had to go to three grocery stores to finally find some canned pumpkin. Seriously, they have pumpkins outside the store and bags and bags of halloween candy, don’t they know it’s fall and we need canned pumpkin? Whole Foods to the rescue.
I used a little less flour as I found the dough to be fairly thick. It was a bit tricky to get the exact amount of dough for the perfect pizzelle, but practice made perfect and the last few batches were coming out perfect. I did not time mine as I baked them, but I wish I had made them just a bit more crispy. None the less, they were very good!
- 1 cup sugar
- 1/2 c. softened butter
- 2 eggs
- 1 c. canned pumpkin
- 1 tsp. vanilla
- 2 1/2 cups flour (I used 1/2 white and 1/2 wheat flour)
- 1/2 tsp. salt
- 2 tsp. baking powder
- 2 1/2 tsp. pumpkin pie spice
- Preheat pizzelle iron
- Beat sugar and butter until light & fluffy. Add eggs, pumpkin and vanilla
- Sift together dry ingredients, then fold into creamed sugar mixture
- If pizzelle iron is not non-stick, brush with butter. Mine is non-stick & I did not find this necessary.
- Drop dough by teaspoon onto hot iron. Close lid and bake for 35-60 seconds, depending on desired crispiness.
- Remove from pan to cool.
- I topped mine with a dusting of powdered sugar.
Recipe adapted from Sweet Surrender