Pumpkin Pizelles

• 1 cup Granulated Sugar
• ½ cups Butter, Softened
• 2 whole Eggs
• 1 cup Canned Pumpkin
• 1 teaspoon Vanilla Extract
• 2-½ cups Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Ground Cinnamon
• ¾ teaspoons Ground Nutmeg
• ½ teaspoons Salt
• ¼ teaspoons Ground Ginger

*You will need a Pizzelle Iron*

1 Preheat the Pizzelle iron.

2 Beat the sugar and butter until light and fluffy, then add the eggs, pumpkin, and vanilla.

3 Sift the dry ingredients together, then fold into the sugar mix.

4 Lightly brush the Pizzelle iron with butter, then drop a teaspoon amount of dough onto the iron. Close the lid and bake for 34-60 seconds.

5 Remove. Before the cookies cool, you can shape them into cones or rolls or shallow bowls, if you want, or leave them flat.

6 Repeat buttering the iron as needed and dropping on dough and baking it until all the dough is gone.