Yields: Approximately 50 Cookies
- 1 cup Sugar
- 1 tablespoon Brown Sugar, firmly packed
- 1 stick Butter, softened
- 2 Eggs
- 1 cup Canned Pumpkin
- 1 teaspoon Vanilla
- 2 and 1/2 cups Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
Adapted from delishably.com
Preheat pizzelle press.
Beat butter and sugars until fluffy.
Add eggs, pumpkin, and vanilla. Combine well.
Sift remaining dry ingredients together. Add gradually to pizzelle mix.
Drop mixture onto centers of cookie molds. Close iron and cook 30-60 seconds.
Remove finished cookies and lay flat to cool.