Sweet Shoppe Pumpkin Pizzelles
Yield: 18-20 3-4" Wafers
1/4 Cup Unsalted Butter, Room Temperature
1/2 Cup Granulated Organic Cane Sugar
1 Large Egg
1/4 Cup Pumpkin Puree, Unsweetened
1 Teaspoon Pure Vanilla Extract
2 Tablespoons Creamed Rum
1 Cup Unbleached All-Purpose Flour
1 1/4 Teaspoons Baking Powder
1/2 Teaspoon Vanilla Bean Salt
2 Teaspoons Pumpkin Pie Spice
2 Tablespoons Sweet Shoppe Seasoning
Pinch Black Ground Telicherry Peppercorns
Around here, Pizzelles are one of our favorite holiday cookies. But we also love to make them during other times of the year when we can add special seasonal touches. We make this version in the fall when the cold winds start to blow and the pumpkins are fresh from the garden. With our Pumpkin Pie Spice and Sweet Shoppe seasoning, their flavor is spectacular. And with the touch of Vanilla Bean Salt, they become memorable! Our guests are always delighted when we serve them - as a cookie, or as a crust topped with ice cream or seasoned mascarpone cream, drizzled on top with a little maple syrup.
Cream together butter and sugar in a medium mixing bowl. Add egg, pumpkin, vanilla, and rum. Using an electric mixer, mix together on medium speed until mixture is smooth and creamy. Set mixture aside.
Combine flour, baking powder, salt, seasonings, and pepper in a separate bowl. Whisk together until well combined. Slowly add liquid mixture to dry, stirring gently to combine. Set aside for 10 minutes.
Heat pizzelle iron to 325 degrees. Spray with baking spray or coconut oil.
Place 1 tablespoon of mixture in center of each section of pizelle iron. Bake for 35-45 seconds until iron stops steaming. Use a spatula to remove finished pizzelles from iron. Place on baking racks and allow to cool completely. If desired, sprinkle tops with powdered sugar.