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Pumpkin Pizzelle

(Makes about 24)
Pumpkin Pizzelle

3 eggs
1/3 cup granulated sugar
1/3 cup brown sugar
1/3 cup pumpkin puree
1/2 cup unsalted butter, melted
2 teaspoons vanilla extract
1-3/4 cups flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Pinch of salt


In a large bowl, beat together the eggs, granulated sugar, and brown sugar.
Add the pumpkin puree, melted butter, and vanilla.
Add the flour, baking powder, spices, and salt.
Mix well to form a smooth batter.
The batter should be stiff enough to be dropped by a spoon.
The batter can also be refrigerated for later use.

Preheat a pizzelle baker according to manufacturer's directions.

For each pizzelle, place about 1 heaping tablespoon of the batter on each grid pattern.  You may want to use 2 spoons to place the batter on the grid, using the second spoon to push the batter off of the other spoon.  You will find that by placing the batter slightly behind the center of the pattern, your pizzelles will come out closer to a round shape.  This is because, as you close the baker, the batter squeezes forward slightly.  Close the baker and clamp the handles together.

Baking will take 30-40 seconds, depending on how brown you like them and the consistency of the batter.  Remove the pizzelle from the grid with a fork or spatula.  Place on a paper towel to cool.  Repeat with remaining dough.

Store pizzelles in an air-tight container at room temperature for 2-3 weeks.
When exposed to air the pizzelles will absorb moisture and become limp.
If this happens, put them in a hot oven for a short time and they will regain their crispness.
Pumpkin Pizzelle
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This is a traditional Italian pizzelle recipe with the added flavors of pumpkin and spices making them a delicious snack or dessert for autumn.  You do need a pizzelle baker to make these, but they are fairly inexpensive.
As soon as you take your warm pizzelle off the pizzelle press, wrap them around the metal cannoli tubes and allow them to cool.  You will have delicious cannoli shells without any frying.
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Pizzelle are known as ferratelle in the Lazio region of Italy. In Molise they may be called ferratelle, cancelle, or pizzelle. The cookie dough or batter is put into a pizzelle iron. The iron stamps a snowflake pattern onto both sides of the thin golden-brown cookie, which has a crisp texture once it is cooled.