Happy December! The first post of the month is from Becky and is a great way to use up any cans of pumpkin puree hiding in your cupboards. Enjoy one last taste of fall!
My family really loves pizzelles, and this was a great twist on the regular recipe. It had just the right amount of pumpkin flavor, noticeable but not overpowering. This recipe was originally demonstrated on TV, but you can find those instructions and video online.
-3 1/2 cups flour
-2 cups sugar
-1 cup butter
-4 tsp baking powder
-2 Tbsp vanilla
-1/2 cup pumpkin puree
-1/3 cup dry coffee creamer
-2 Tbsp Pumpkin pie spice
-2/3 tsp cinnamon
-1/2 tsp baking powder
|Melt the butter, cool before adding to mix.|
|Beat the eggs and gradually add the sugar.|
|Add the remaining ingredients.|
|The batter should be sticky, but you should be able to spoon it out.|
|Drop a tablespoonful onto a pizzelle iron.|
I used a cookie dough scooper.
I needed to put a little cooking spray on the iron.
|Cook for 45-50 seconds. You just need to experiment on the first few |
to see how long it takes. They should be a little brown on the top when they are done.
These turned out really great. There were a lot of ingredients to this recipe and it took some time to make, but it was well worth it. This made about 50 pizzelles, you can cut the recipe if you need to. These are great to take somewhere, and I like to eat them for breakfast as well.